Glenn Boyette used to be afraid he’d lose his family farm.
Logan, a biologist in Idaho Springs, Colo., turns waste from breweries into a fish-food ingredient.
He’s pleased to see they’re coming along, soon to be on their way to customers who love the sun-dried products his business Leechango Plantation at Turtle Creek produces.
North Carolina is the latest state to create a standard that defines “pure honey” in a bid to curb the sale of products that have that label but are mostly corn syrup or other additives.
For all the talk about sustainable agriculture, most small farms are not self-sustaining in a very basic sense: they can’t make ends meet financially without relying on income from jobs off the farm.
Urban restaurateurs with plenty of left over milk crates and not enough vegetables have discovered a novel solution: Savvy urban restaurateurs from New York to California have recently discovered that growing their own produce, whether on a rooftop farm or a neighboring site, is easier than trekking to local farmer’s markets or buying from suppliers—and it provides lots of publicity.
Bentley Christie is a blogger, entrepreneur and composting worm guru.
On the first day gather gather fruit from majestic trees – palm fronds, boughs from leafy trees, and willows that grow by the streams.
Mario Batali decided last year to install a garden between his adjoining West Hollywood restaurants, Osteria Mozza and Pizzeria Mozza.
But what if, despite the poor rainfall, Ethiopia stopped importing thousands of tons of foodstuff and attempted to reverse the trend?