The Rise of Local Sourcing

Over the past decade, Grand Central Baking Company has steadily converted from using conventional sourcing models to buying directly from local producers...

Know Your Farmer Know Your Food

How the U.S. Department of Agriculture's new initiative to support regional food systems is playing out in its first six months...

A Conversation With Sagebrush Pioneers

Doc and Connie Hatfield, founders of Country Natural Beef, reflect on how they started the landmark cooperative of ranching families and their hopes for the future of agriculture...

75,000 Seedlings Onboard

The American Center for Sustainability delivers seedlings by bus to community gardens around the state...

Springtime Awakens the Senses

As the days warm, a crispness still hangs in the air—a cool reminder that this is a season of transition and new life....

Homemade Yogurt: It’s Alive!

In the grocery line the other day, a woman nodded at my tub of yogurt and said, “I won’t touch the stuff. Did you know? It’s made of bacteria!”...

Edible Seasonals: Halibut

Eagerly anticipated signs of spring–like warmer temps and blue skies–are often slow to arrive in the Pacific Northwest, but we see edible indicators everywhere...