When Mariko Grady joined La Cocina’s incubator kitchen three years ago, the thought of owning her own business was little more than a dream. Following the earthquake, tsunami, and nuclear disaster that devastated Japan in 2011, she had started selling her homemade misos and kojis to friends to raise money to donate to victims in her home country.
Recent Articles About
Last summer, the outerwear giant Patagonia made an unusual purchase: 80,000 pounds of wild Sockeye salmon. The fish was for its new food line, Patagonia Provisions, available online and in the company’s 30 U.S. retail stores in the form of a 6-ounce, $12 package of vacuum-packed, shelf-stable smoked salmon. If the product is successful, it could become one of the most verifiably ethical and sustainable salmon options on the market, much in the way Patagonia aimed to change the garment industry nearly two decades ago by switching to organic cotton.
When people talk to Anthony Fassio about his new role as CEO at Manhattan’s Natural Gourmet Institute (NGI), he tends to field the same question: “Isn’t that the vegan school?”
A few years back, that might have been closer to the case. Although NGI didn’t traditionally offer a vegan cooking education, but rather one focused on macrobiotic food, which espouses grains, local vegetables, and limited animal products. Read more
Tech business accelerators are sprouting up everywhere. In return for several months of mentorship, education, and access, many fledging companies are willing to trade a percentage of their equity for a quick infusion of cash from venture funders. And, given the explosive interest in food and farming, it should come as no surprise that some investors have finally applied the accelerator model to how and what we eat. Enter Food-X. Read more
Chellie Pingree is not your average member of Congress. Before joining the U.S. House of Representatives in 2009, she had a long career as a state lawmaker in Maine. But before that, she spent more than a decade managing a yarn business using wool spun from sheep she had raised herself. The business boomed, and soon yarn stores and catalogs across the country were carrying Pingree’s products. And she did all of that after starting an organic farm on North Haven, a tiny island off the coast of Maine, when she was barely out of her teens. Read more
“I had no idea how lucky I was to grow up poor in the middle of nowhere,” says Brock. “I wanted to do all the stuff I saw on TV and didn’t want to work in the Goddamn garden. Then it was all I wanted to do, all I gave a shit about.” Read more
Many beer aficionados are familiar with the rare breweries run by Trappist monks. The beer is highly sought after, but it’s not the only food or drink made by a religious order. Many abbeys and convents have deep roots in agriculture, combining farm work with prayer.
Just five miles south of the Colorado-Wyoming border you’ll find one of these places. Idyllic red farm buildings sit in the shadow of the main abbey, all tucked in a stony valley. At the Abbey of St. Walburga, cattle, water buffalo and llamas graze on grass under the watchful eye of Benedictine nuns. Read more
While Louisville has emerged as a new foodie destination in the past few years, this project is aimed more at supporting small farmers—and building a local food economy—than serving artisan sandwiches. But there will likely be plenty of those too. Read more
Native American tribes have long shaped the food landscape in this country and many continue to be some of the most vocal advocates for sustainable food production and policies to promote better health for future generations. Below are three tribal nations working to preserve the land while building strong food businesses. Read more