June Taylor performs “magical alchemy” in her Still-Room Shop in Berkeley, transforming seasonal fruit into hand-crafted conserves, marmalades, and other fantastic treats.
Wintertime in the orchard doesn't mean break time. The vital work of pruning, grafting, and feeding fruit trees continues throughout the cold months. Meanwhile, citrus growers must protect their harvest from frost.
"My farm is but a small part of a great and diverse earth," says Stan Devoto of Devoto Gardens. The farmer reports on his experience at Slow Food's 2004 Terra Madre Meeting in Turin, Italy.
Heritage breed turkeys make for a delicious alternative to the typical, bland supermarket bird. Learn about this and other options, including free-range, antibiotic-free and humanely-raised birds, for your Thanksgiving meal.
Why does food from the farmers' market taste so good? The answer is as complex as the food system itself. We identify major factors that affect food quality.
Food comes full circle in San Francisco’s innovative composting program. Food scraps are transformed in just 90 days to a nutrient-rich soil amendment for farmers.
Kristie Knoll talks about her personal path to farming. Kristie and her partner Rick were driven by a desire to grow their own food; today they run a thriving, diverse farm in Brentwood.
