The Amish connection to D.C. restaurants – The Washington Post | “Cosmopolitan restaurateurs and pragmatic, tradition-bound Amish farmers occupy opposite ends of the lifestyle spectrum. But one thing has brought them together: A faith in the sacred produce of the earth.”
Inside the Grain Revolution and the Future of Bread – Food Tank | “While it may sound old-fashioned, home milling could have the potential to redefine one of the world’s oldest processed foods—bread. The grain revolution is sparking the revival ...
Local food is becoming more worldly and diverse: The New Farm | Toronto Star | “But research suggests there’s an opportunity for more, driven mainly by food preferences of the country’s ethnically and culturally diverse population.”
Despite Many Challenges, Grassfed Beef Could Go Mainstream | Civil Eats | “The first in-depth analysis of the industry found the niche market has the potential to scale up to compete with conventional beef.”
The Business Of Saving Heritage Hogs, One Bite At A Time | Forbes | “Farmers come and they’re instantly in a place where they’re interacting with chefs who buy whole-animal or who know what heritage breed pork is,” says Lowe.
“America’s Slaughterhouse Mess” | New Food Economy | Despite this dire conclusion, small farmers do have some choices for operating outside of the USDA system. But these choices come with serious drawbacks.