Last year, at Thanksgiving time, we were given an incredible opportunity. Beth Hauptle
from Animal Welfare Approved (AWA) asked us to document an event in which her organization was involved in New York City.

Animal Welfare Approved is a non-profit organization that goes out into the field and...

By all accounts, the nation's ability to feed its own is at an all-time low. Food banks are reporting shortages not seen for decades. A Google search for "food bank shortages" displayed over two million results. Clearly, there are too many stories about the emergency food shortfall our nation is...

On an early Saturday morning in the middle of May, just outside Red Hook, New York, a white van slowly makes its way along glorified ruts that lead to a freshly plowed field. As it rolls to a stop, two figures stumble out and begin to grapple with a bright...

Anthony Bleecker was a New York City lawyer and poet whose best friend was Washington Irving. Legend has it that because the wagon ruts that passed for a road ran through his farm, Bleecker became the street's name.

Today, Bleeker Street is known for its high-end boutiques, but small...

What we're seeing is amazing. Pounds of beautiful, leafy greens being washed by hand in a large tank of cool, clear water. Seeing the glistening arugula, bibb, boston, chicory, mizuna, oak leaf, radicchio, and lollo rosso, one can imagine these crisp and cold lettuces adorned with nothing but a...

As I am not an expert on fair trade, this post is certainly not written to explain the ins and outs of the subject. You'll find a great place to learn about it here.

What I have found out from speaking with those who do know is this: fair...

We're whizzing along the New York Thruway on our way to Pocantico Hills, New York. As we pass amazingly deep road cuts and apple orchards in perfect rows, we're still working on our list of questions. We're going to interview one of the preeminent chefs -- not just in the...

As I bite into a crunchy Spear of Influence, Rick Field, the originator of this tasty pickle is watching me intently. I'm a little self conscious, but not enough to stop eating. Just as I'm getting into its delicious cumin-lime-garlic flavor, Rick tells me it was this classic dill spear...

Being connected to one's food should be a given.

But knowing who grew your vegetables, how your meat was raised, who crafted your cheese or what the chicken who laid your egg had for breakfast can prove, to put it mildly, challenging. In the current order of things it takes...

My wife, Staci and I have been making what we call "our little food films" for the last five years. We post these films on our web log www.thepeoplewhofeedus.com. Our mission is simple: to tell the stories of the women and men who work terribly hard to supply all...