Ryan Goodman is a generational rancher from Arkansas with a degree in Animal Science from Oklahoma State University. He is currently pursuing a Master’s degree at the University of Tennessee, studying beef cattle management. Goodman is one of many farmers using social media to bridge the gap between farmers and urban customers. Follow his story daily at AgricultureProud.com or on Twitter and Facebook.
In the past several months, the Farmers with Issues series has featured the voices of several farmers and ranchers who try to reach out, connect, and share a window into the world of food production. Some great conversations have been launched and more than once, there have been comments implying that farmers take the winter months off.
Do farmers really have time off once the hay is in the barn and the crops are out of the fields? Personally, I take advantage of the longer dark hours to catch up on some of my favorite reading, but winter is not all rest and relaxation for farmers.
I asked a few farmers from across the country what they are up to as much of the country is hunkering down in the snow and cold.
Chef Toshio Tanabe serves up a a $110 dirt dinner at his French-inspired, Tokyo-based restaurant Ne Quittez Pas. CNN's Alex Zolbert digs in and puts the mud where his mouth is.
High-stakes lawsuits, overlapping investigations and a bitter battle over blame are spreading across Europe in the wake of a scandal that has rocked the meat industry.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Pink bubbles are one of the classic Valentine’s Day investments. While not as popular as Sweethearts, for instance—those little heart-shaped candies imprinted with slogans like “Be Mine” or “Oh Hell, A Bear Just Ate My Leg” - of which the Necco company produces some 8 billion annually, pink Champagne and sparkling wine are definitely in the romantic top-seller category, regardless.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Chocolate has never tasted so cool - February 11 is National Peppermint Pattie Day.
Back in the 1920s, a man by the name of Henry C. Kessler founded the York Cone Company in York, Pennsylvania. As the name suggests, the company initially made ice cream cones. In 1940, Kessler wanted to expand the company's repertoire, so he added a chocolate-covered peppermint candy known as the peppermint pattie.
In honor of Mardi Gras, the Southern Foodways Alliance celebrates the unique food of New Orleans. Today's story comes courtesy of Sara Roahen, author of "Gumbo Tales: Finding My Place at the New Orleans Table." It should also be noted that many sno-ball stands are closed at this time of year, but that's not stopping anyone from dreaming about them.
Editor's note: The James Beard Foundation has just announced that Hansen's Sno Bliz will receive a 2014 America's Classics award, along with Nick's Italian Cafe (McMinville, Oregon), Olneyville New York System (Providence, Rhode Island), Perini Ranch Steakhouse (Buffalo Gap, Texas) and Sokolowski's University Inn (Cleveland, Ohio). The award honors regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal.
First things first: a New Orleans sno-ball is not a snow cone - a pre-frozen, rock-hard concoction like those sold from ice cream trucks and concession stands elsewhere. As each of our New Orleans Sno-Balls oral history subjects attest, New Orleans sno is a product of locally made, carefully stored, and expertly shaved-to-order ice.
The sugary syrups that color and flavor a New Orleans sno-ball are equally important to the final product, and each sno-ball maker protects his own syrup recipes. In fact, a majority of the recipes at Hansen’s Sno-Bliz in Uptown, Williams Plum Street Snowballs near Riverbend, and Sal’s Sno-Balls in Old Metairie have survived several generations of ownership.
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