Not pork, not beef... we make lamb ribs. Permaculture for life with Peter Bane and Bread & Roses. And, the dairy industry and FDA's new anti-terror regulations.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
Brad Dunn likes a nice bottle of scotch for the holidays. Local distiller maker Matt Colglazier talks about his spirit Sorgrhum. And, ducks for dinner!