Living Roots grows food organically, but since they are not USDA certified, Michael Hicks has to come up with other ways to describe their growing practices.
Make butter and paneer with Robyn Morton. Mozzarella is a bit trickier. Mike Record works to get his small farm certified organic. Benedictine nuns raise cows.
Chefs learn about everything from keeping bees to butchering chickens to maintaining healthy soil at Chef Camp.
Reports of pesticide contamination and wind-borne GM seeds have farmers at loggerheads over seemingly irreconcilable practices.