by Amanda Cohen, head chef at Dirt Candy, New York
Supporting local has become a priority for farmers, chefs and consumers
While discussing the challenges they both faced during the past two years of the pandemic, Chef Matt and Cammy agreed that having a strong network of farmers, food processors and chefs made all the difference. With that and the system of supply management, Canadian egg farmers from coast to coast were able to pivot as needed and continue providing fresh, local, high-quality food for Canadians to enjoy.
Terroir Tuscany
The first thing you should know about Priscillia Occhipinti’s grappa is that it hasn’t won any bronze or silver awards. Oh no. Since taking over the distillery in 2000, Priscilla’s grappa has only ever won gold or double gold medals - over 100 to be exact.
Terroir Denmark
HindsholmGrisen started in 2010 with the goal of making the best quality pork meat in the most natural way. After a decade of cultivating seed and grain crops, Poul and Carla Nielsen introduced pigs to maximize the full potential and biodiversity of their small farm.
Terroir Tuscany
The origins of winemaking (and the oldest known form of “natural” winemaking) are to be found in Georgia where, from around 4000BC, the people of the Caucasus mountains discovered that grape juices turned into wine when it left buried throughout the winter in a shallow pit.
