Test PB Collection: FTE

By Jacoba Charles Marin Magazine 10/2011 A screen mounted on the wall shows a close-up view of the demonstration. This is The Fork, the Giacomini familys latest enterprise.

By Rob Rogers Marin IJ 09/2011 For decades, Marin's small farmers have helped fuel a demand among food-conscious consumers for fresh, local organic produce.

The University of California's Agriculture and Natural Resources (UC ANR) division has a catalog of helpful and informative publications on a wide variety of topics.

By Beth Kirsten Jones Neff Edible Marin & Wine Country 08/2011 The rain has finally given way to another unstoppable California spring as I weave my way through the Inverness pine forests and emerge into a wide-open Point Reyes countryside.

By Beth Hoffman Food + Tech 08/22/2011 The question is, do you really want to be a rancher, or do you want to be a meat company, says Loren Poncia of Stemple Creek Ranch, as we stand in the middle of his familys 1000 acres of organically certified pasture in Tomales, California.

By Anne Marie Fuller The Oakland Tribune 08/02/2011 Last week, I was watching a story on TV about the milkman of yesteryear and how this type of service is a thing of the past "...

By Mark Bittman The New York Times 08/16/2011 When Brenna Chase was farming in Connecticut a few years back, new farmers werent always welcome by oldsters. The pie, she says, just wasnt big enough.

By Benjamin Shute The New York Times 08/19/2011 If farmers lose access to some of the skilled workers who pick fruit, plant vegetables and care for crops, food prices will certainly rise.

By Dominic Grossi and David Lewis California Farm Bureau Federation's Ag Alert 12/15/2010 Bring Marin County farmers and ranchers together for a day to talk about their farms, ranches and industries, and you quickly learn about traditions and innovations that have bolstered these family operations a...

By Robert Digitale Press Democrat 03/06/2011 North Bay dairies reinvent themselves and prosper as center of artisan movement Just four years ago, Karen Bianchi-Moreda sat in the audience in Sonoma and listened to experts explain how to make it in the artisan cheese business.