Living Roots Ecovillage uses organic growing practices but they don't want to get certified. Snacking on raw food. Cali dairy farmers relocate to the Midwest.
Farmer Teresa Birtles reads Food & Wine and Gourmet magazines to keep an eye on which "it" ingredients to grow for her local chef customers.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
We see what one college student eats for lunch, we take a peak at a course about food and politics and we make two dishes any cash-strapped student would love.
For the fifth time, Chef Dave Tallent made the semifinal list for the James Beard Awards. For him, the nomination is a sign that he's on the right track.
We’re keeping it fresh and clean with a raw tomato salad with melons. And, we’ve got a tomato sauce recipe that will beat anything you can buy from the store.
"Any heirloom tomato sliced with a little bit of kosher salt and some pepper and you just can’t go wrong. You cannot go wrong," says Chef Dave Tallent.