Meet Shanti Allen, Executive Chef and founder of Alchemy, Ubud’s first completely raw vegan restaurant. Shanti meets me for our interview in a sundress and sandals, her long blonde hair loosely braided to one side. I follow her through the kitchen, where a bank of food dehydrators are concentrating flavors, and creating the textures raw…
Long Meadow Ranch restaurant, winery, olive grove and ranch in California’s Napa Valley Ted, Laddie and Chris Hall, owners of Napa Valley’s beautiful Long Meadow Ranch, live and work by four simple words: Excellence through responsible farming. This strict focus on stewardship, respect and balance has helped the Hall family develop quality wines, heritage olive…
These days, the word sustainability has become fairly ubiquitous, but what does it actually mean? Through innovative photographic collages, short films and a traveling exhibition featuring some of the leading thinkers in food, farming and conservation, this constantly evolving project is helping change the way we think – and speak – about sustainability.
Chef Clayton Chapman provides ample inspiration for creating local, sustainable, handcrafted food in the dead of the Nebraska winter.
Dai Due, based in Austin, Texas, has a lot of figurative irons in the fire. They’re a farmer’s market stand. They’re an educational organization. They’re a butcher shop. And sometimes, they’re a supper club.
When it comes to its holiday menu, co-owner Helen Cameron is careful to emphasize that it’s really business as usual in the kitchen. “That’s actually the mission of our restaurant,” she says “that year round, we source as much as we can locally.”
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.