May 29th, 2012
01:00 PM ET
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A company rooted in American history refuses to wither away
September 19th, 2011
09:30 AM ET
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Brent Ridge and Josh Kilmer-Purcell are the owners of Beekman 1802. Take a peek at life on their farm at

When we first bought Beekman 1802 Farm, the only heirloom vegetables we’d ever heard of were heirloom tomatoes. But a welcome-wagon meeting with one of our neighbors changed all of that. Half-a-mile down the road from us lived the owners of Landreth Seed Company, and we soon learned that every kind of vegetable seed carries with it a little bit of history.

Before long our vegetable garden was sprouting with over 100 different varieties of heirloom seeds – peas, beans, lettuce, carrots, cabbages, and nearly any other kind of vegetable you’ve ever tried. Or haven’t tried.

Notes from Zone 6b – letting failure bloom
July 19th, 2011
01:45 PM ET
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Eatocracy's Managing Editor Kat Kinsman attempts to vegetable garden on a roof deck in Brooklyn, NY in USDA Hardiness Zone 6b. Feel free to taunt, advise or encourage her efforts as this series progresses.

My edible loofah won't fruit, and there doesn't seem to be a darned thing I can do about it. For that matter, I can't stave off daikon bolt, keep my African Guinea Flint corn from slumping or save my white bush scallop squash from the indignity of slug consumption.

This is mostly my fault, and I have to live with it. I could have just laid down to drown in a deluge of Netflix-streamed episodes of Battlestar Galactica, taken up yogalates or just napped like a normal person, but no, not me. As a friend recently pointed out to me, I use any scrap of down time I have to assign myself an extra job.

5@5 - Reasons to use endangered ingredients
July 18th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

One might hear the word "extinct" and immediately think of dinosaurs and dodo birds, but some of our more delicious cohabitants might also be at risk.

Shaun Garcia is the chef of Soby's, a restaurant peppered with heritage ingredients, in Greenville, South Carolina.

When he's not in the restaurant, Garcia can often be found on his tractor Lucille working his 7-acre farm, where he grows several types of produce from the Slow Food Ark of Taste list.

The Slow Food Ark of Taste is a catalog of foods that are at risk of extinction - either biologically because of industrialized agriculture or as culinary traditions - and Shaun has made it his mission to preserve and promote them.

Five Reasons to Use Endangered Ingredients: Shaun Garcia

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Filed under: 5@5 • Gardening • Heirloom • Make • Think

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