http://thepeoplewhofeedus.com VISIT brandnewshoes.com FOR MORE PHOTOS AND INFORMATION Thu, 08 Jul 2010 11:45:40 +0000 http://backend.userland.com/rss092 en It’s all happening — peace, love, music and fresh, local produce. In Woodstock, New York, the new town center (at least on Wednesdays) is the Woodstock Farm Festival. Although this year will be only its third year, this farmers’market feels like it’s always been here. The great fresh food, however, is not ... http://thepeoplewhofeedus.com/?p=197 Zakary Pelaccio has four restaurants in New York City and Brooklyn, but the flavors and textures come from 9,399 miles away. At his Fatty Crab restaurants, Malaysian-inspired food is king. They use spices, fermented condiments, chiles, and tons of coconut milk to build their unbelievable flavors. And while the cuisine stays true to the ... http://thepeoplewhofeedus.com/?p=173 You could call Patrick Martins a mover and a shaker and you would be right. After working in Italy to help launch Slow Food USA, he moved back to helm its national office. Mr. Martins was everywhere -- founding the magazine for Slow Food, writing the Slow Food Guide to New York Restaurants, ... http://thepeoplewhofeedus.com/?p=166 Joseph Wrede is as farm-centric as they come. If it's grown (the right way) in the ground, on pasture, or pulled from the water, he wants it in his restaurant and on his plates. Since the early days (when his restaurant was only slightly less well-known) and located down the road in Ranchos de ... http://thepeoplewhofeedus.com/?p=163 In Chimayo, New Mexico the chile represents deep, fundamental family values. Here, Chimayo chiles are grown like they have been for approximately four hundred years. They're planted (usually with seeds passed down through the family), weeded and harvested by hand -- on small plots, where more than likely the ditch irrigation system was dug ... http://thepeoplewhofeedus.com/?p=161 Ghost Ranch. Georgia O'Keeffe. Arroyos. Northern New Mexico. Near Abiquiu, about an hour north of Santa Fe, Richard Belanger and his ever-changing band of assistants, associates and helpers grow some of the tastiest produce this side of the Rio Chama. Or is it the other side? Whatever side of the river you're on, Harmony ... http://thepeoplewhofeedus.com/?p=158 David Falkowski is getting a reputation. . . as the Mushroom Man. He's busy building his business, Open Minded Organics into one of those "must visit" tables at the Sag Harbor Farmers' Market. A legion of fans flock to his pop-up tent to purchase his succulent fungi before they're gone. And if you ... http://thepeoplewhofeedus.com/?p=156 Art Ludlow could not be happier. He and his family made a decision a few years ago to stop farming potatoes, with the intention of starting a dairy operation. The idea was that a few pastured cows would give premium milk and he would start producing delicious, hand made, farmstead cheeses. Fortunately for ... http://thepeoplewhofeedus.com/?p=154 Mary Woltz is not shy about about expressing her opinions. Ask her about bees (she calls them 'the girls') and she'll launch into a detailed explanation of why she thinks bees are the hardest working members of the food chain. She should know, Mary is a bee-ologist. OK, that's not a real word, ... http://thepeoplewhofeedus.com/?p=152 Andy Little has a dream job. No, his salary is not equal to or greater than the captains of industry of whom we've been reading. He has no private jet on call. Not yet. What he does have is a food community in his home town of Hanover, PA that would be the envy ... http://thepeoplewhofeedus.com/?p=150