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Author
Series
A local foods mystery volume 2
Summary
The day after farmer Cam Flaherty holds an autumn dinner, one of her guests, disagreeable Irene Burr, is found dead in a neighbor's pigsty, and when Irene's stepson, who repaired Cam's barn, becomes a suspect, Cam decides to investigate.
Author
Summary
"When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Little did he know, that grain would change his life. Years later, after finishing a PhD in plant biochemistry and returning to his family's farm in Montana, Bob started experimenting with organic wheat. In the beginning, his concern wasn't health or the environment; he just wanted to make a decent living and some chance encounters led him to organics....
Summary
"Learn about Wyomatoe's Journey from alkaline hillside to a year-round, 4,000 plant, Wyoming tomato operation in Big Piney. Stewart Doty and Brandon Mason share some wisdom on the conversion from conventional production to Certified Organic, and the dramatic improvement in soil health."--Container cover.
Summary
"In this episode, producer Stefani Smith visits farmer Curtis Haderlie in Star Valley to learn what makes a second generation Wyoming farmer re-think the possibilities for local food production in the region's short growing season. We follow the harvest from Haderlie Farm to the Four Season's Westbank Grill to see an original dish prepared and learn about the imaginative chef/farmer collaboration."--Container cover.
Summary
"In this episode, we visit Painted Sage Farm in Daniel, Wyoming. At Painted Sage Farm, Maggie McAllister and son, Holden Vargas, harvest a weekly offering for the farm's shareholders as well as selling at farmers' markets, grocery stores and restaurants. We learn some of the ideas and lessons driving this operation and the many facets to their evolving enterprise which produces everything from pigs to parsely at over 7100 ft. Diane Saenz, University...
Summary
"How one farmer has navigated the challenge of avoiding pesticides to transform a depleted salts and rock laden dairy grounds into a fertile vegetable farm on a shoestring (with a dose of Biodynamics). Four years into production, Scott Richard now produces weekly shares for 40+ families in addition to two farmers markets, and weekly commercial harvests for the Whole Foods Trading Company and Willow Fence Team Room. We also meet with Willow Fence Owner/Chef...
Summary
"Fourth generation Wyoming ranchers, Bobby and Brendan Thoman, return cattle to the family operation but with uncommon methods. Wary of today's mainstream approach to cattle production, they've put their heads together and sifted through a lot of ideas and few dollars. They now apply an elegant logic that results in healthier soils with a focus on both the cow and the customer. Middle Fork Restaurant owner and chef, Matt Sissman, takes grass fed beef...