Farmer Jones Farm News
In this edition of Farming for Health, Amy Sapola talks with Chef Ismail Samad about his unique culinary journey and areas of expertise in creating closed loop food systems. A native of East Cleveland, Ohio, he returned home during the...
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Not that many generations ago, people knew where their food was grown. That’s when more people lived on or near farms, and they either grew their own food or they got it from a neighbor. The world has changed drastically,...
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Picture the land of the Culinary Vegetable Institute twenty-five years ago: lush with cherry and black walnut trees. When it was time to build the CVI, we needed to cut down trees and we used some of this incredibly gorgeous...
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At The Chef’s Garden, we work hard to grow unique and extraordinary vegetables. In any given year, we plant six to eight hundred individual varieties! By considering color, size, flavor—and, of course, nutrient density, we can curate the very best...
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In our Farming for Health podcast, Amy Sapola and Farmer Lee Jones chat with Chef Matt Jennings about how he got into the culinary world, and what challenges he’s faced and overcome on his road to success. Chef Matt is...
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