Chef's Blade Newsfeed...

• Your Guide to a Farmer's Market

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  By Andrea Weigl, The News and Observer, Raleigh, N.C. May 12--You might believe everything sold at the State Farmers Market in Raleigh is from North Carolina. Not true. You might think that all the fruits and vegetables sold at the Carrboro Farmer...

  3 Comments | Rated: +4

• How to Turn a Vacant Lot Into a Pizza Parlor

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  How many parties have you walked into only to find the living room empty and a crowded kitchen, everyone huddled near the stove or around the table? Maybe it’s the smell of food. Maybe it’s the warmth of the stove. Maybe it’s our ancestral heritag...

  13 Comments | Rated: +5

• Making a Case for Local Food

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  By Clare Howard, Journal Star, Peoria, Ill. Apr. 29--PEORIA -- In a state with some of the richest soil in the world, Illinois is at risk because it imports 95 percent of the food it consumes. Anne Patterson, owner of Living Earth Farm west of Peo...

  3 Comments | Rated: +3

• Conference Plants Seed for More Local Food Production

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  By Avery Yale Kamila Whether you'd like to learn new mulching techniques to better hedge against Maine's cold winters or you'd like to find out how to save seeds in order to take a practical and political stand against corporate control of the foo...

  3 Comments | Rated: +2