From Farm to Table and New Country Culture
Follow <em>Farmlife</em> on the path from farm to table: whether handmade goat cheese, hearty meatballs, or fresh honey, there is a culinary connection between a plot of land and your plate of food.
Farmers, chefs, beekeepers, florists, food activists and foragers from different parts of the world tell their stories and share their dishes. Recipes pair with anecdotes and illustrations; be it Tom Mountz of Happy Cat Farm telling a tale of heirloom seeds in Pennsylvania, Edgmere Farm in New York transforming the concrete plot of a once abandoned parking lot into a lush organic farm, or the chefs at Stedsans creating a masterpiece of a meal in a sustainable kitchen without electricity in the woods of Sweden, Farmlife offers a story for every palate.
Co-edited by Cecilie Dawes, of Norway’s esteemed Food Studio, Farmlife celebrates the joy of growing plants and raising beasts alongside meaningful agriculture and intentional ways of growing and preparing our food.
This book is also available in German.