I am back in rural western Uganda, just outside the boundaries of Kibale National Park. I travel here for several weeks each summer to volunteer with the Kasiisi Project (www.kasiisiproject.org). The Kasiisi Project, among other things, provides conservation and health education in 15 public primary schools. The Kasiisi Project also runs its own small farm. We have introduced and modeled sustainable farming practices, and hope to eventually raise some income for our programs. On my latest adventure, I helped update an apiary and build infrastructure for local honey production.
Anson Mills founder Glenn Roberts grew up in San Diego, California, working at his mother’s restaurant on weekends as a busboy. A man of diverse interests, after graduating from the University of North Carolina at Chapel Hill on a music and science scholarship, Glenn became involved in architectural history and the history of food. For several years between projects, Continue Reading »
Tricia Smith and husband Michael Holland began raising goats in 2001, with the hopes of starting a certified dairy. By 2005, they founded Carlisle Farmstead Cheese in Carlisle, MA and Smith began crafting her recipes in her newly approved creamery as Holland helped build the herd and the farm. They quickly outgrew their first creamery Continue Reading »
It’s no mirage. High above the Boston Waterfront there really is a farm growing some of the best local produce.
Scouring farmers markets for new ingredients is how I fell in love with “nose-to-tail” vegetable eating.
As many of you know, the local produce season is winding down and we’re seeing a lot less variety coming in from the fields. Like much of the country, we look to California for fruits and vegetables when our own region cannot sustainably supply them.