Farmer Jones Farm News
In this episode, Dr. Amy Sapola talks to “plantrepreneur” Nick Cutsumpus who, among other things, demonstrates how you really can take your passion and turn it into a way to earn a full-time living. He’s a plant coach. An urban...
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Over 50 million people in the U.S. experience various types of allergies each year (including environmental, food, drug, insect, latex allergies, and more). In fact, allergies are the sixth leading cause of chronic illness in the U.S. Plus, food allergies,...
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Amy Sapola talks with nutritional therapist Jess Higgins Kelley in this edition of our Farming for Health podcast. They chat about how Jess ultimately began to focus on quality nutrition for people with cancer—and how she has helped to redirect...
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The Chef’s Garden and Ismail Samad of Wake Robin Foods have formed a delectable partnership that will help to reduce food waste in delicious ways. At a high level, here’s the recipe: Ingredient #1: Vegetables regeneratively grown with love—ones where...
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How The Chef’s Garden Started Growing Microgreens The Chef’s Garden became a pioneer of growing microgreens in the mid-1990s when Chef Charlie Trotter came to us and said he was tired of mesclun as a blend; he wanted something different...
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