Whatever your food passion, if the vision of running your own food-based business sets your mind happily churning, here are some nuggets of advice from Anna Landmark’s recent start-up venture.
We’re all for making our own cider, especially with our farming friends, but on a trip through Michigan, we couldn’t pass up the opportunity to visit one of about 160 remaining historic cider mills in the nation.
Tomatoes. They’re piling up on the counter, lying out on a table in our straw-bale greenhouse and congregating on our front porch.
The sun peaked through the clouds when we drove up to the Seed Savers Exchange headquarters in Decorah, Iowa, this summer. Just like going from black and white to technicolor, the gardens burst to life with vivid hues of the varied heirloom seeds Seed Savers works tirelessly to preserve.
Mairi Doerr’s history with goats runs deep and wide. She made goat cheese commercially for many years and today raises meat goats and introduces these animated animals to guests at Dancing Winds Farmstay in southwestern Minnesota.
If soil had a sister, someone who passionately stood by and fought for its well-being at all times and at all costs, it would be Atina Diffley.
There’s a reason these meatballs from Crockett’s Public House in North Puyallup, Wash., were featured on the Food Network’s “Decadent Dishes” episode of Diners, Drive-ins and Dives.
Early August brings on a brief but annual culinary rut, an odd confession, we realize, given that right now fresh garden fare is in peak abundance and gifts us with a daily cornucopia of seasonal produce for ingredients.