Back to Front Page This is a Slow Food event. It is being led by local mycologist, John Wheeler at 10am at the farm. It includes a tasting afterward with local chef Jeremy Stanton. Slow Food Members $20 Non-members $25 To receive emails about slow food events, you can sign up for the newsletter at:…

What now? Farming is all about investment. In the past, when it seemed we could, we coasted. With farm costs roughly balanced against income; with my off-farm job providing a financial cushion, and with the strong support of community, we’ve been able to subsidize the farm’s work, my teaching and educational work here at the…

Recession Hits Farms Hard—Local Needs Help What now? Farming is all about investment. In the past, when it seemed we could, we coasted. With farm costs roughly balanced against income; with my off-farm job providing a financial cushion, and with the strong support of community, we’ve been able to subsidize the farm’s work, my teaching…

Online ScreenerFeeling disconnected from their food, a filmmaker and his family decide to join a community supported organic farm. As he photographs the growing process, the filmmaker moves from passive observer to active participant in the planting and harvesting of vegetables. Featuring lush time-lapse and macro photography sequences compiled from nearly 20,000 still images, this…

A pork roast is a basic delight. It’s easy to cook with next to no attention; it can be wonderfully glorified with almost no effort and will please everyone at the table. It can be accompanied by any sides, and with select condiments can be transported to various cuisines. The bonus is that leftover slices…