Eating gourmet wild food at a picnic table under the trees opened my palate and fed my soul.
I spent the better part of yesterday popping in on the wonderful agriturismos we recommend in my Italy guidebook. An agriturismo is a rural B&B run by small farmers who are trying to survive in a modern economy.
We asked the desk clerk if she could recommend a good place for breakfast. The rest is history.
He blends them together and bottles the wine himself.
This week, The Pollination Project and our community of Daily Givers supported projects that strengthen our food supply by caring for bees, helping people find culturally-relevant ways to access and enjoy vegan food, encouraging people grow food and teaching people healthier ways to cook.
Chef advocates of farm to table cuisine should be continually making the point that their version of sourcing (local, sustainable, organic etc.) makes the food taste better.
Forget store-bought varieties -- new foodie Pop-Tarts taste nothing like what you'd find in the cereal aisle.
This April, I found myself walking on a wet concrete floor, wet and covered with mud and manure, surrounded by cows.The smells might not have been too uncommon, but the scenery was anything but normal for this suburban boy.
Recognizing that the majority of us live in cities, is it possible to find a modern day, urban rendition of farmers walking, crops walking, and water walking off the land? One place to look might be in the community gardens of New York, New Orleans, Berlin and Barcelona.
Go now and school your friends and family. It's that good.
Mocktails are mainstream and no longer just for kids, teetotalers or pregnant women
These markets are definitely worth the trip.
While the thought of losing your local market may seem extreme, hundreds of thousands of people around the world are faced with the daily challenge of finding the food to fuel their day.
If we really want to have enough water to support a future global population of 9 billion people we should protect the world's farmers, because they play such a crucial role in managing 92 percent of the water we use, by producing the world's food.
Right after I graduated from Cornell University, I took off for the North Cascades wilderness. First as a student and later an instructor for the National Outdoor Leadership School, I spent summers in Glacier Peak Wilderness Area.
To have only two restaurants in our town who proudly tell guests where they get their ingredients from is frankly discouraging.