Half of the farmers in this nation are at retirement age. They need to pass on their farming knowledge to a new generation of land stewards. The cavalry coming over the hill is just that — it’s the Army, Navy, Marines, Air Force and National Guard.
Consider the chef who sells raw oysters. By and large, a chef wants to taste dishes, check the consistency of sauces, and tweak each plate of food that leaves the pass. A chef wants to be in control. A chef wants to put his or her stamp on products. A chef wants, to borrow a […]
Kentucky rancher introduces consumers to a new food and a new way to think about farming Curious alpacas peered at their equally curious visitors, and the smell of salt from alpaca hides and fresh meat lingered in the air in Richmond, Kentucky, at River Hill Ranch’s farm-to-table dinner last weekend. “Farming has become [my family’s] […]
Chef Scott Crawford and Business Partner John Holmes return the corner grocery to Raleigh, North Carolina where customers learn the details behind every product you buy, whether in the restaurant or the market: who produced it, how, and where.