Jes Scribner studied graphic design after high school, but couldn’t see herself pitching designs to businesses all day. After dropping out to work on a goat farm in Rhode Island, she realized that she wanted to start her own farm. Read more
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Scale is of the utmost importance in the tech world. If your idea is good enough, the theory goes, it should be something just about everyone can use. You can charge each person pennies, but eventually those pennies add up to real dollars.
Kimbal Musk, brother of billionaire and business magnate Elon Musk, is applying that principle to the food world. With his sustainable, locally sourced restaurant chain, the Kitchen, and his nonprofit, the Kitchen Community, Musk is making inroads into both local food systems and food education which he hopes can easily be replicated throughout the country and creates a new generation of farmers in the process.
What does San Francisco taste like? The Mission District’s light, floral, almost citrusy sweetness comes from the many blooms that flourish in the city’s balmy banana belt, while the Presidio’s rich caramel and coffee notes take after the native manzanitas and wild sages that trails down to the coast.
That’s just a sample of the neighborhood honeys you might taste at City Bees. “People are blown away that each honey is so unique,” says San Francisco beekeeper Robert MacKimmie. “They immediately equate it to wine tasting.” Read more
There are 4,000 small and independent craft breweries operating across the country and they all sell their beer locally. But a select group of breweries are taking the term “local beer” to a new level by crafting brews made with with 100 percent state-grown grains and hops. Here are five locavore beers to look out for. Read more
It takes serious sisu to grow food in Michigan’s Upper Peninsula. Sisu is a Finnish word—the peninsula has more people of Finnish descent than any place outside Finland—that translates roughly as fortitude or stoic persistence. It appears on bumper stickers and souvenirs around the U.P., as the region is known. A deep reserve of sisu is a requirement just to get through a U.P. winter, let alone to make a living by farming. Read more
Last February, Tina Bartsch, co-owner of Walking J Farm, sat cross-legged on the floor of my Tucson apartment. We ate lunch and watched my newly mobile baby move in curious circles around the room. For the last several years, Tina and I have provided each other with moral support as we have navigated the precarious balance of farm and family.
We’ve traded homeschooling curriculum and birthday party invitations; we’ve called each other in frustrated tears and celebrated yoga teacher certifications and new babies; we’ve cursed the glut of cheap redistributed produce at the farmers’ markets and spent hours together in meetings trying to solve the food system gaps in our community. Read more
Tampa’s Amalie Arena serves hot dogs, nachos, and the rest of the foods that fans expect at an NHL game. But the arena also offers herb-studded risotto, seasonal soups, and a salad bar—all sourced from the stadium’s onsite hydroponic farm.
Since 2014, this 1,120 square foot vertical farm has been the source for up to 80 percent of the fresh produce served in the arena’s club level restaurants and executive suites. On game nights, this can mean feeding up to 5,000 Tampa Bay Lightning fans, and those in charge hope to see that number rise. Read more
The farmers’ market in Carrboro, North Carolina is filled with local staples like lettuce, tomatoes, and eggs. But if you turn left after the welcome booth, you’ll find a table that offers less common crops like pennywort, lime leaves, and kermit eggplant.
That table belongs to Tri Sa, a Karen refugee farmer from Burma, present-day Myanmar. Her stand is called “Mu Tar K’Paw Gardens,” a Karen saying which translates to “everything comes from sunlight.”
But Seattle-based photographer and top food Instagrammer Brittany Wright keeps it real in her photos, which she constructs by arranging everything from browning bananas and burnt toast to unripe raspberries. The results are stunning, carefully orchestrated tableaus that have been admired and sold around the world and even licensed in advertisements. Many of her photos use gradients to highlight the vibrant colors of fresh fruits and vegetables. Other photos, like the one of raspberries, show the viewer produce at different stages of development.