Seeds of Hope

The uncertain future of Michelle Obama's White House Kitchen Garden

by: Taylor Haynes

In 2009, First Lady Michelle Obama, aided by local school children, planted the first seeds of what would become an impressive garden on the grounds of the White House, overflowing with vegetables, fruit and herbs. Nearby, the White House beehives keep busy pollinating the garden and making honey, which is often used as a gift […]

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Truly Living Well

Combating horticultural illiteracy through a network of urban farms in Atlanta, GA

by: Amanda Kay Mannshahia

If food is our most sacred offering to our bodies, how have we become so disconnected from our most familiar source of life-giving energy? At the Truly Living Well Center for Natural Urban Agriculture in Atlanta, Georgia, Rashid Nuri and his team are trying to rectify this crisis by spreading the sermon of horticultural literacy. […]

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Tree Ripe Citrus Company

Tree-Ripe Citrus Co.

Johnson Creek, WI

by: Jesse Hom-Dawson

Snowy Wisconsin doesn’t usually bring to mind golden citrus and other fresh fruits, but Tree Ripe Citrus Company has been bringing Florida oranges to the Badger State for over 20 years. Founded in 1990 by COO Tiernan Paine’s grandfather, who had worked in trucking and produce, Tree-Ripe Citrus’s goal was to bring good quality citrus […]

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Dish Breakdown: The Flats’ Charcuterie Board

by: Jesse Hom-Dawson

Don’t get me wrong, I love a good charcuterie board. But when it’s always prosciutto and salami and liver pâté, the dish can get a little tired. So imagine my surprise when I dined at The Flats in Beverly Hills the other week, ordered a charcuterie board and was presented with a board featuring meats […]

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Alaska Crab Beignets

Alaska’s Wild Harvest

At Tutka Bay Lodge, Foraging is as natural as Alaska Seafood

by: Roger Morris

We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.

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