Photo: Ryan Thompson (Flickr)
I’ve always viewed contracts as mostly a waste of time. If they don’t want us to be part of that and if we don’t like them, then we’ll do something different, but you don’t have to have a contract that binds that together.
Dave Fischer talks about his farm’s close relationship with its processing facility. An inside look at what it takes to bring Fischer Farm’s local beef to consumers.
A couple plant-based recipes with Chef Daniel Orr, using rhubarb and tomatillos.
Harvest Public Media has part two of its Local Food Challenge, about how small farmers are bringing their food to where people already congregate.
Seed saving at the Wylie House and with author Janisse Ray.
Then, gardening tips for how to try to keep deer from chowing down on your crops.
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Stories On This Episode
Local food sales numbers are hard to come by, but direct-to-consumer sales accounted for just 0.8 percent of food agricultural sales in 2007.
Dave Fischer credits his relationship with Sander Processing as one of the main reasons he is able to sell his products directly to area restaurants.
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.
Strawberries and rhubarb make a classic pairing of flavors in this simple springtime dessert.
Sherry Wise of the Wylie House describes how the act of seed saving preserves agricultural biodiversity and family traditions.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
When it comes to pest control, it can be a real drag to be an organic gardener. Chef Daniel Orr has an all-natural solution for deterring hungry deer.