Quail eggs are a common street snack in Peru, and often used in Thailand and China. In the US, however, quail eggs are just hitting the food scene. You’ll find them served raw in sushi restaurants, atop a bed of tobiko and wrapped in nori; pickled and served as cocktail snacks; poached and served on […]
On our tour of Bobby Foehr’s egg farm, he explains what it takes to start a small chicken farm, the difference between pasture raised and free range eggs and why he is not certified organic.
Eden Canon interviews Sue Conley, co-founder of Cowgirl Creamery, to discuss the practice of artisan cheese making, the importance of sourcing locally, and the environmental impact of cheese production. When we pick up groceries at the store, we rarely consider each product’s environmental impact in light of its production chain—from farm, to processor, to distributor, […]
Eden Canon takes a tour of the Straus Family Creamery and talks to Albert Straus about the future of organic dairy.