Learn About the Source of Food at Quillisascut Farm School
At Quillisascut, food lovers learn the A–Z of the domestic arts
Years before the current farm-to-table trend hit Seattle, Rick and Lora Lea Misterly were carting baskets of their small-batch goat cheese from their farm in Rice, Washington, to the kitchen doors of small, chef-owned restaurants around the city. Today, after the farm’s 25 years of slow but steady growth, cheese isn’t the only thing they…
As Farm-to-Table As It Gets: Sea Breeze Thursday Suppers
!–paging_filter–pspan class=”st”I once overheard George Page, owner of Sea Breeze Farm, answer a question from a customer at the West Seattle farmers market, and I’ll never forget what he said.nbsp; /span/ppspan class=”st”The customer walked up, briefly glanced into the coolers, and then asked Page, “so are you certified organic?” To which Page replied, “we’re so…
Has the FDA’s Crackdown on Local Farms Gone Too Far?
Rebekah Denn looks at the debate over what “safe” means when it comes to artisan products.
Contamination-related shutdowns at two beloved local cheese makers sparked outrage last year—but maybe not for the reasons you’d think. The most vocal protests weren’t about the reports of contamination—listeria at the Estrella Family Creamery and E. coli at Sally Jackson Cheeses—but about what some see as a draconian federal crackdown on small, local businesses. “Contact…