Growers, Farmers, Artisans & Purveyors of Local Foods
Meet the people who make your food. From farmers planting organic produce and growers overseeing pastured chickens to artisans making small-batch cheeses and hand-dipped chocolates: these are the people whose passion for food makes eating locally so satisfying.
Monterey Abalone Company
Monterey Abalone Company grows red abalone under a pier in downtown Monterey.
Monterey Abalone Company grows red abalone under a pier in downtown Monterey.
The Olivina Olive Ranch of Livermore, California
Olivina Ranch in Livermore, California grows six varieties of olives and presses them all separately--making varietal olive oils.
Olivina Ranch in Livermore, California grows six varieties of olives and presses them all separately--making varietal olive oils.
Otow Orchard
Otow Orchards grows all kinds of orchard fruits--peaches, plums, citrus, and, famously, persimmons. Not only do they grow several varieties of persimmons, but they also make traditional Japanese <i>hoshigaki</i>, or dried persimmons.
Otow Orchards grows all kinds of orchard fruits--peaches, plums, citrus, and, famously, persimmons. Not only do they grow several varieties of persimmons, but they also make traditional Japanese <i>hoshigaki</i>, or dried persimmons.
Jeremy Faber of Foraged and Found Edibles in Seattle, Washington
Jeremy Faber of Foraged and Found Edibles in Seattle, Washington talks about picking mushrooms, greens, and berries in the rich land of the Pacific Northwest.
Jeremy Faber of Foraged and Found Edibles in Seattle, Washington talks about picking mushrooms, greens, and berries in the rich land of the Pacific Northwest.
"Wildman" Steve Brill
Steve Brill leads foraging tours in New York City. Learn more about wild edibles, his tours, and vegan recipes from the "wildman."
Steve Brill leads foraging tours in New York City. Learn more about wild edibles, his tours, and vegan recipes from the "wildman."
Brad Sinko of Beecher's Cheese in Seattle, Washington
Kurt Dammeier founded Beecher's Cheese in 2002 and hired Brad Sinko to be its cheesemaker. Since then, Beecher's Flagship and other cheese have won national awards, and Sinko just keeps making the cheese, one vat at a time.
Kurt Dammeier founded Beecher's Cheese in 2002 and hired Brad Sinko to be its cheesemaker. Since then, Beecher's Flagship and other cheese have won national awards, and Sinko just keeps making the cheese, one vat at a time.