For 13 years since 1999, Kingdom Hill Farms has dedicated itself to providing organic grass-fed beef.  Situated on 410 acres in East Brownington, Vermont, which is sometimes visited by rainbows, the cattle are pasture-raised and finished on the certified organic fields.  Never fed grains, antibiotics, or growth hormones, they are happy cows, living in a low-stress, picturesque environment.

If I were one of their cattle, I too would be happy and feeling no cares, for the setting is so serene and...

A lot of ladies I know have been joining CrossFit gyms, and I keep hearing them talk about the Paleo diet.  My particular physical compostiion seems to do better following a Paleo diet as well, but I'm not very strict about it.  So when looking at Nick's Sticks http://nicks-sticks.com , the first thing that jumped out at me was how Nick is marketing these grass-fed beef and free-range turkey snack sticks to this popular trend.  And I"m thinking, "Finally, a healthy beef/turkey jerky!"

That's...

Arriving at Zestful Gardens Farm, calamity had just been contained.  The goats had escaped yet again and Holly Foster had just finished moving their fence to give them more room to roam.  There is never a dull moment on a farm, even in cold, muddy January.  Most consumers imagine farms to be largely quiet and still in the middle of winter; the growing season, we think, is over and grocery stores carry fruits and vegetables from other parts of the world:  Chile, Mexico, warm California, Israel....

Curious farmer Matthew Walter has created an engaging discourse on farm life.  He blogs on topics ranging from fertilizer price comparison to fattening beef for different markets (something that would never have crossed my mind, but that I'm glad to know).  He even writes about his favorite poetry and shows his readers just how to make sure their meat is full of nutrients -- check the manure of course!  Simply fascinating for curious folks like myself.  I'm left to think he takes this approach...

As my interest in local food and farmers develop, I am finding that my appetite is increasing for more knowledge.  I'm interested in learning just about anything related to farming, so next week I'm actually going out to visit a farm and pepper my new friend Holly with a thousand questions.  I don't think she quite knows what she's in for!  In the meantime however, I'm satisfying my thirst for some good old fashioned farming knowledge by reading blogs and watching videos by an intrepid farmer in...

In the Puyallup valley, Picha Farms is growing sweet succulent strawberries, blackberries and raspberries. Being in the shadow of Mt. Rainier, the valley has rich volcanic soil from thousands of years of glacial activity and volcanic eruptions. Their berries are hand-picked in the early morning hours when it is coolest, then the berries are inspected individually to ensure they meet the high standards of owners Dan and Russ Picha. They promise that these berries will be, if not the best, some of...

It’s been a long time since I’ve had real cheese. I’m relegated to eating the pretend variety of cheese as I cannot partake of dairy, although the alternatives are getting tastier and tastier. But they’ll never ever rival real cheese in texture or in taste.   So as I look at the cheeses that River Valley Ranch produces, my mouth is seriously watering. I can almost smell the different varieties and taste the creaminess or the crumble, depending on the variety.

 River Valley Ranch is located near...