By Denise Breyley, August 30, 2012
What makes a GREAT bagel? I’ve been having that debate with friends ever since tasting my first one in the early 1970’s. Some say it’s the flour, some say the technique, and of course New Yorkers claim that it has to be the Manhattan water. Well, we can all agree on one thing.
By Heather Kennedy, July 1, 2012
Honey bees are often the unsung hero of the food world. Through pollination they are responsible for a third of the food we eat. Yet bee colonies in the US are declining at rapid rates – 30% a year!
By Denise Breyley, June 30, 2012
By Andi Dowda, June 7, 2012
By Denise Breyley, May 3, 2012
By Heather Kennedy, April 18, 2012
Originating in Indonesia, tempeh (say, “TEM-pay”) is traditionally made through a natural culturing and incubation process that binds soybeans together in a cake form. It’s become increasingly popular in the US over the last several years.
By Heather Kennedy, March 17, 2012
Kristy and Coulter Lewis developed a “Pure Pop” bag made from recycled and compostable paper for their mom and pop popcorn business. Learn about other upgrades to their microwave snack.
By Rebecca Joerres, March 4, 2012
Have you heard? Thompson Farms has achieved a 5+ rating through the Global Animal Partnership’s 5-Step™ Animal Welfare Rating System!
By Denise Breyley, March 3, 2012
Our local forager in the Pacific Northwest, Denise Breyley, shares the story behind Firefly Kitchens’ naturally fermented foods and how their Local Producer Loan helps grow their business.
By Heather Kennedy, February 18, 2012
Two moms from Asheville, NC shared a common interest in brewing kombucha. They combined their talents and Buchi was born. Learn more about this Local Producer Loan recipient.