The Farm to City Expo is March 4! Register now for free access to discussions on how local food sourcing can be profitable for everyone.
Winter is high time for agricultural conferences — and increasingly, these meetings of the minds are open to the public.
Thanks to a collaboration with Blue Hill and Stone Barns, ICC culinary students have a field day.
After a fire leveled their grain and bean-production facilities upstate, non-GMO Cayuga Pure Organics could use a little help getting back on their feet.
At Cookshop, sourcing locally is serious business. From a strict Made-in-America-only cheese policy to the grand six-foot chalkboard displaying the names of the farmers who provide the restaurant’s ingredients, every touch celebrates our local foodshed.
I’ve been thumbing through the short, final chapters of Joan Gussow’s most recent book, Growing, Older. They’re humorous even if the themes include dying, lifelong regrets, sea level rise and climate change. The later geological preoccupations are shared by both of us—we both garden in floodprone areas—and the balmy, 60-degree afternoons this past weekend reminded me that the future-oriented predictions of climate scientists seem more and more to have arrived in the here and now. (And, my colleagues at Edible Brooklyn tell me, the annual winter festival at Prospect Park was just cancelled, due to weather too warm to make snow.)