When winter arrives in the northeast, local farms are blanketed in snow and even some of the most conscious cooks’ attention shifts away from farmer’s market and into the sad acceptance that it’s nearly impossible to eat locally-sourced vegetables and fruits during these cold months. Folks look around at the snow and ice and then…
I have always thought that there could be no better farm-to-table experience than a dinner hosted by Outstanding in the Field, an organization that brings chefs and farmers around the country together to experience the connection to the land via local and sustainable produce and artisan food-makers. The image of the long rectangular table stretched…
At the end of August I spent a day at Kayam Organic Farm, as part of my university’s annual Hillel leadership retreat. Our group’s tour of the Maryland-based Jewish farm concluded in a small children’s garden. Completely over run with grass and weeds, it was hard to make out a row of lettuce that had…
Food tours are everywhere — and these days you can eat your way through almost any country with a tour group of fellow foodies. But there have been few tour options for those interested in not just the food, but where and who it’s coming from. Hazon, a Jewish environmental and food non-profit, is hoping…
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