With fall approaching, many are wondering if farm-based activities like apple picking and corn mazes are safe.

Digital platforms connecting farmers directly to consumers has been a growing food tech trend these past few years. The Coronavirus pandemic has accelerated that growth exponentially and put these platforms front and center.

Richard Jones is the executive chef at Green Door Gourmet, a 350-acre farm and agritourism destination in Nashville.

Tara is the founder of “El Departamento de la Comida” a project born in 2010 as a multi-farm CSA, then a storefront, then a local-sustainable sourced experimental kitchen, restaurant and workshop space in Puerto Rico.

This week on a brand-new, jam-packed episode of The Farm Report host Erin Fairbanks kicks off the show chatting about the recently released Sports Illustrated Swimsuit Edition cover and its quaint farm setting before delving into a discussion with Julie Gouldener of Food & Water Watch,

This week's featured guest: Michael H. Shuman.

African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines.

The Farmer's Guild & Classic Snacks Made from Scratch: On today's episode of Sharp & Hot, host Emily Peterson is joined by Evan Wiig & Tiffany Nurrenbern who talk about The Farmer's Guild, next generation of farmers, the support structures they need and how to help.

On this episode of The Farm Report, Erin interviews Scott Chaskey of Quail Hill Farm. Scott is the author of (among other titles) This Common Ground and most recently, Seedtime. Today, he and Erin discuss his newest book and the world of seed farming.

Welcome to the debut of Just Food Stories! Meet your hosts, Jacquie Berger and Alison Cayne.