Through the Farming Systems Trial®, the Rodale Institute has collected data on the long-term effects of organic and conventional farming and concluded that organic farming is superior to conventional farming according to several criteria.
Monica Wiitanen explains the beginnings of Small Potatoes Bakery in Paonia, CO.
Chipotle Mexican Grill’s ingredients are now free of genetically modified organisms, becoming the first major U.S. restaurant chain to make that switch.
Mike King of Revolution Brewing is interviewed by Brewing Business.
Dava Parr of Fresh & Wyld prepares cutting edge comfort food for breakfast and weekend dinners from fresh, local, organic meats and produce grown right on our own four acres or from one of the many farms in Colorado’s most active natural farming region.
Since 1999, 100% grass-fed beef. Certified by both The American Grassfed Association and Animal Welfare Approved. No added hormones, antibiotics, herbicides, pesticides or chemical fertilizers. Never confined in a feedlot.
Sustainably grown salad greens, tomatoes, herbs, vegetables, eggs, pasture-raised beef, pork, lamb, chicken and turkey, chicken and hog feed, hay, dairy sheep, wool and yarn. Year-round CSA.
Joan Mathewson pursued being a certified winemaker and settled in Paonia, CO on Garvin Mesa to make excellent Gewurztraminers and fine Rieslings.
Alison Gannett grows & raises almost all her own food. What she doesn’t preserve, dry, can, freeze, over winter, she sells on the non-profit online farmer’s market.
Anna Hanson practices biodynamic farming at Jack Rabbit Hill and Peak Spirits, which are certified organic and biodynamic by Demeter USA.