Last October 2017, my mom called me first thing in the morning with a report of my dad’s strange behavior. All signs pointed to a stroke, so I called 911 to send an ambulance to their home and get him …
Blair Welchel launched her heirloom grain and pasta business in 2015, and moved into a retail location in 2016. Like most start-ups, the to-do list is longer than hours in a day. From the basic operations of milling grains and …
We all have opinions… as banal as what we like to eat or movies we enjoy seeing, to more deeply held beliefs that revolve around our values, religion and work. For me, I’m adamant that farmers think about themselves …
In Part I, I shared the process by which I created the manuscripts for The Farmer’s Kitchen and The Farmer’s Office. For as difficult as this may have seemed, it really was the easy part. I wrote about my passion, …
Nation’s Restaurant News’ (NRN) just published their Top 5 Culinary Themes of 2015. They surveyed around 1,300 chefs throughout the U.S. about culinary themes that they thought were important this year. At the top of their list were environmental sustainability …