Rebel with a Cause: What We Can Learn from the Big Box Stores

I am an advocate for farmers markets and CSAs.But if we really want the masses to “buy local,” do we need to consider another model? By Joel Salatin Anyone who knows me knows I’m an ardent supporter of farmers markets and community supported agriculture (CSA). Direct-marketing models linking farmers to buyers are as varied as [...]

Flavor Cafe: The Restaurant at Patowmack Farm

Beverly Morton Billand is the Capital foodshed’s ultimate, farm-to-table pioneer, and chef Christopher Edwards brings what she grows to the plate. By Walter Nicholls • Photographs by Molly McDonald Peterson In the late 1990s, organic farmer Beverly Morton Billand had what she calls “my crazy idea.” She took the otherwise farmers market–bound vegetables and herbs, [...]

Local, Handmade Sweets for Spring

Links to the websites shown in the gift guide can be found below.   ACKC, Washington, D.C. & Alexandria, VA (202) 387-2626 & (703) 635-7917 • www.thecocoagallery.com C-ville Candy Company, Charlottesville, VA (434) 962-4284 • www.cvillecandy.com Chocolate Cravings, Richmond, VA (804) 363-6873 • www.choccravings.com Chocolaterie Wanders, Manassas, VA (866) 792-6337 • www.chocolateriewanders.com Cocoa Mill, Lexington, [...]

Rebel with a Cause: Beware Those Sincere Conservation Easements

Designed to save farms and farmland, these easements drive farmers into extinction.

Flavor Holiday Favorites

The Flavor staff shares some ideas for gifts found or made locally (but sold online).

Tales from the Field: CSA, PDQ

‘Tis the season to support local farms by signing up for a CSA.

Champagne in Translation

Claude Thibaut makes sparkling wine in Virginia using what he learned growing up in Champagne and working his way up in California. By Grace Reynolds • Photos by Sarah Cramer Shields On a journey spanning more than 25 years, Claude Thibaut has carried his sparkling-wine expertise from France to Virginia, with stops in Australia and [...]

No Whining in Winter

Some D.C. area chefs are making an extra effort to use local, seasonal ingredients even in these long winter months. And diners are learning to like it.

Putting Their Eggs in Many Different Baskets

Having found that relying on a single income stream is risky, some farms are diversifying what they grow
and the services they offer. We look at how Virginia’s Belle Meade Farm and Maryland’s Sycamore Springs
Farm make it work.

Making the Cut

Butchers are a key link in the local food chain because they help small farmers get their meat to customers. Demand for such products in the Capital foodshed is strong enough that several new butcher shops have opened recently.

Over the last three decades [...]

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