Hudson Valley Mediterranean

Ebook

Hudson Valley Mediterranean: The Gigi Good Food Cookbook

Ebook

The Locavore’s Kitchen: A Cook’s Guide to Seasonal Eating and Preserving

Ebook

Farmstead Chef

Ebook

The Founding Farmers Cookbook, Second Edition: 100 Recipes From the Restaurant Owned by American Family Farmers

Ebook

The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf

Ebook

Billings Food: The Flavorful Story of Montana's Trailhead

Ebook

One Gun Ranch, Malibu: Biodynamic Recipes for Vibrant Living

Ebook

The Essential Guide to Food Drying: A Fun Guide to Creating Snacks, Meals, and Crafts

Ebook

Southern Farmers Market Cookbook

Ebook

Feeding the Earth

Ebook

Learn To Make Natural Cheeses

Ebook

Food Drying with an Attitude: A Fun and Fabulous Guide to Creating Snacks, Meals, and Crafts

Ebook

Farmer Jane

Ebook

The Founding Farmers Cookbook: 100 Recipes for True Food & Drink from the Restaurant Owned by American Family Farmers

Ebook

The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses

Ebook

The Cheesemonger's Seasons: Recipes for Enjoying Cheese with Ripe Fruits and Vegetables

Ebook

The Farmers Market Cookbook: The Ultimate Guide to Enjoying Fresh, Local, Seasonal Produce

Ebook

Heritage Baking

Ebook

From The Farm

Ebook

Healthy Clean Eating Recipes: Grassfed Beef: Discover the Secrets of Cooking Healthy Beef

Ebook

Hudson Valley Wine: A History of Taste & Terroir

Ebook

The New Southern Garden Cookbook: Enjoying the Best from Homegrown Gardens, Farmers' Markets, Roadside Stands, and CSA Farm Boxes

Ebook

Real Food for Everyone: Vegan-Friendly Meals for Meat-Lovers, Vegetarians, and Vegans

Ebook

New Jersey Fresh: Four Seasons from Farm to Table

Ebook

Farm-to-Table Desserts: 80 Seasonal, Organic Recipes Made from Your Local Farmers? Market

Ebook

Discovering Vegan USA: A Vegan Odyssey Across America

Ebook

Hollyhock: Garden to Table

Ebook

The Essential Guide to Hobby Farming: A How-To Manual for Crops, Livestock, and Your Business

Ebook

Eat Alberta First: A Year of Local Recipes from Where the Prairies Meet the Mountains

Ebook

Vegan Family Meals: Real Food for Everyone

Ebook

Backyard Homesteading: A Back-to-Basics Guide to Self-Sufficiency

Ebook

Beginners Guide to Dr. Sebi’s Diet: Embark on Dr. Sebi Alkaline Plant-Based Healing Diet With This Easy To Follow Beginners Guide And Learn The Basic Benefit Principles In This Guide

Ebook

NINJA CREAMi COOKBOOK for beginners 2022: All-In-One Guide To Making Homemade Ice Cream, Sorbets, and Smoothies For Newbies and Advanced Users

Ebook

Wild Tea: Grow, gather, brew & blend 40 ingredients & 30 recipes for healthful herbal teas

Ebook

Fancy Af Cocktails: Drink Recipes from a Couple of Professional Drinkers

Ebook

The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails

Ebook

The Unofficial Disney Parks Drink Recipe Book: From LeFou's Brew to the Jedi Mind Trick, 100+ Magical Disney-Inspired Drinks

Ebook

Smoothie Recipes: Over 100+ Smoothie Recipes For Weight Loss : Smoothie Detox Recipes To Burn Fat For Weight Loss

Ebook

Detox Juicing: 3-Day, 7-Day, and 14-Day Cleanses for Your Health and Well-Being

Ebook

The Everything Giant Book of Juicing: Includes Vegetable Super Juice, Mango Pear Punch, Ginger Zinger, Super Immunity Booster, Blueberry Citrus Juice and hundreds more!

Ebook

WitchCraft Cocktails: 70 Seasonal Drinks Infused with Magic & Ritual

Ebook

The 24-Hour Wine Expert

Ebook

Bartending For Dummies

Ebook

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

Ebook

The Joy of Home Brewing Kombucha: How to Craft Probiotic and Fermented Drinks

Ebook

Craft Coffee: A Manual

Ebook

The Search for God and Guinness: A Biography of the Beer that Changed the World

Ebook

Eat Like a Gilmore: The Unofficial Cookbook for Fans of Gilmore Girls

Ebook

Distilling Made Easy

Ebook

The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy

Ebook

The Geeky Chef: Drinks

Ebook

Make Mead Like a Viking: Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

Ebook

Wine All-in-One For Dummies

Ebook

The Complete Cocktail Manual: 285 Tips, Tricks & Recipes

Ebook

The Native Mexican Kitchen: A Journey into Cuisine, Culture, and Mezcal

Ebook

Düngeonmeister: 75 Epic RPG Cocktail Recipes to Shake Up Your Campaign

Ebook

Homemade Ice Cream Recipes: Over 200 Sweet Daily and Seasonal Recipes for Your Homemade Ice Creams with Local Ingredients

Ebook

New Mocktails Bible: All Occasion Guide to an Alcohol-Free, Zero-Proof, No-Regrets, Sober-Curious Lifestyle

Ebook

Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters

Ebook

A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy, Jo, and Book Lovers Everywhere

Podcast episode

REV On Air: Regeneration Through Food & Pleasure with Alice Waters of Chez Panisse

Podcast episode

Alice Waters: We Are What We Eat: Join us as Alice Waters teaches us how to change our relationship with food to unlock a radical reconsideration of how each of us cooks and eats.

Podcast episode

Mindful Food and the Art of Attention: Why the simple art of paying attention could be the secret to great food and drink.

Podcast episode

From Harvest to Vinegar: Humans have used fermentation to preserve crops and add flavor and health benefits to their diets for thousands of years. Since 2015, Sarah Conezio and Isaiah Billington have been putting their own stamp on that age-old tradition with Keepwell Vinegar. Together, they partner directly with small, organic farms to turn apples, ginger, and persimmons into specialty vinegars, farro into miso, and soybeans into soy sauce, bottling the Mid-Atlantic’s seasonal bounty. Home cooks and the best chefs in Baltimore, Washington DC, and Philadelphia—and increasingly far beyond—now use their products. In this episode, host Lisa Held talks to the Keepwell founders about making vinegar, working with farmers, and why they do what they do.

Podcast episode

Kristin Kimball: The Small Farm Revolution Needs Activist Eaters

Podcast episode

Scott Gooding - restoring personal health and food connection through the Good Life: Scott Gooding's home at Whale beach in the northern Beaches of Sydney is a far cry from his childhood in the UK. Finding his culinary feet in the kitchen of his families pub, he developed his skills here in Australia in a somewhat unconventional way,...

Podcast episode

Hotdish Episode 31: Beef with Benefits: A Chat With Matt Maier of Thousand Hills Lifetime Grazed: In this podcast Vicki calls Matt Maier of Thousand Hills Lifetime Grazed 100% Grass Fed Beef. We talk about the company, stewardship of the land, and how Thousand Hills is bringing soil back! At Thousand Hills 100% Grass Fed Beef we focus on one MISSION:...

Podcast episode

Part 2 of 3: Farm To Table Pioneer Champions Sustainable Farming with Monarch Tractor - featuring Alice Waters, Founder of Chez Panisse

Podcast episode

Jesse Cool: The Customer Always Comes Last

Podcast episode

Reclaiming Indigenous Foodways with NATIFS: In this episode, we're joined with Mandu from NATIFS, North American Traditional Indigenous Food Systems, to discuss food sovereignty and the future of indigenous foodways and the concept of culture and food as dynamic and evolving. North American Tradit...

Podcast episode

Mark and Kristin Kimball: Holistic Farming Goes Beyond Food Production

Podcast episode

Episode 87: NYFoods: Upstate New York has become a hot bed for young farmers, organic dairy and delicious products. Tune in to this weeks episode of Cutting the Curd with Anne Saxelby and Sophie Slesinger as they sit down with Dean Sparks of NYFoods. NYFoods offers consumers

Podcast episode

Liz Carlisle Pt 1: Agroecology And The Green Revolution

Podcast episode

Bob Quinn Pt 2: Lack of Research Dollars + Incentives Plague Organic

Podcast episode

Mountain Valley Farm II (Kootenay Alpine Cheese): On last week's episode we ended up at Mountain Valley Farm - a dairy farm in the Creston Valley of B.C. operated by Wayne and Denise Harris and family. Mountain Valley Farm is a working example of an organic dairy farm that is quickly recognizing the...

Podcast episode

Favorite Farm to Table Dining in Wisconsin: We began by bringing new co-host Ana and guest host Apurba together for the first time and introducing Eric as the new producer on top of his being co-host. Then we dined on the topic of farm-to-table restaurants – places that have a particular emphasis on sourcing ingredients, from meats to veggies to spices – directly from farms within a reasonable geographic range. While similar to CSA (consumer-supported agriculture) arrangements, what these restaurants bring is a stable source of income for farmers and a fresher, healthier, frequently changing menu for customers. We explore restaurants throughout Wisconsin that have a strong focus on farm-to-table menus.

Podcast episode

Fermenting Revolution / Soil Matters CSA I: Fermenting RevolutionHow many people out there would love to hear that drinking beer could save the world. One might ask, to save the world from what, and author Christopher O'Brien would suggest from climate change, from pollution, from corporate...

Podcast episode

Dan Barber: The Power Of Deliciousness

Podcast episode

Liz Henderson: Radical CSAs And Fair Wages For Farm Labor

Podcast episode

Best Food Producer of the Year: Meet the Finalists: Sheila Dillon and chef Angela Hartnett visit this year’s Best Food Producer finalists.

Podcast episode

Bob Quinn Pt 1: Organic Grain Farming Vs. Chemical Grain Farming

Podcast episode

Unveiling the Crucial Role of Organic Valley: A Discussion on Sustainable Dairy and the Power of Storytelling: Ever pondered about the vital link in our food chain? Jaclyn Cardin, the Chief Brand Officer at Cropp Cooperative, joins us to unravel the essence of supporting Organic Valley - a brand that stands at the core of our food system. In an eye-opening discussion, Jaclyn paints the picture of Organic Valley's cooperative, operated and owned by humble family farmers, playing a crucial role in keeping these farms afloat. She unfolds the campaign "Protecting Where Your Food Choices Come From" and how ethically sourced, organic dairy safeguards over half a million acres of certified organic pasture land. You'll be thrilled to hear about her unique experience of bringing the farm to Rockefeller Center, New York City, showcasing that organic dairy, when done right, can be a sustainable solution for us all. We've all heard of food stories, but, have you ever conne

Podcast episode

Conscientious Cooks II: A periodic series that will explore the foodservice industry and those who are making unique efforts to create more sustainable interactions between the field and the table. On part two of this series, we visit with two chefs who approach food...

Podcast episode

132. The Power of Flour: The Many Benefits of Local Grain Economies with Heather Coiner of the Common Grain Alliance: Have you ever wondered where the ingredients for your bread come from...like really wondered? Well, PhD Heather Coiner has the answers for you. Acclaimed plant physiological ecologist, and founder of Common Grain Alliance, Heather and her team are working to connect the whole ecosystem behind the bread products on your shelf from the farmers to the bakers, she is making striving for a more connected grain economy in the Mid-Atlantic.

Podcast episode

117. A Return to Regenerative: The Story of White Oak Pastures Farm with Jenni Harris: Today our guest is Jenni Harris, daughter of Will Harris and 5th generation Harris family member at White Oak Pastures. In the mid-90s, her father Will Harris recognized the problems in late 20th-century agriculture and decided to take his whole operation back to the days of his great-grandfather. He gave up chemical inputs and animal confinement farming and began implementing regenerative farming before it was even a word. White Oak pasture-raises 10 species of livestock, eggs, organic vegetables, and honey on almost 5,000 acres of land and does it in what they call a “radically traditional way.” Jenni is here to talk to us about White Oak Pastures and how they have continued to evolve as an online source for high-quality meat while maintaining not only a commitment to land stewardship and sustainability but to their rural community as well.

Podcast episode

Seeds of Hope: Cultivating a Future of Flavour and Resilience with Sinead Fortune and Kate Hastings of the Gaia Foundation

Podcast episode

David Carter | The good life of family, cattle, horses and herd management: David Carter has been a man of the land all his life. As have his forebears at Scone in NSW. Just like so many people now on a regenerative journey a serious health scare made David look differently at his lifestyle and attitude toward his own state...

Podcast episode

David Weinstein: Owning And Fixing The Shortcomings Of Organic

Podcast episode

Karen Washington: Growing Diversity In The Farming Community

Podcast episode

Episode 36: Farmer Lee Jones: This week on All in the Industry, Shari Bayer is joined by the whos who of farming, Farmer Lee Jones. Perpetually clad in his trademark overalls and a red bowtie, Farmer Lee Jones is a pioneer of the sustainable agricultural movement who continues to keep The Chefs Garden on the cutting edge of the produce business. His familys 300-acre vegetable farm in Huron, Ohio grows the best-tasting and most nutritious specialty vegetables herbs and micro greens in the world. The family lives by a commitment to producing food that looks good, tastes good and is good for you. This program was brought to you by The International Culinary Center. Really some of our best crops come from early and late. We love cool temperatures on products - it grows slower but you get more body color and nutrition. [08:00] Small family farms are the backbone of this country. we need family farms. Chefs recognize the value and that their guests recognize that value. [13:00] --Farmer Lee