Field notes
Notes from the foothills.
Stories from the farms, kitchens, and gatherings that make up the Yubakami community.
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Processing Meat
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Bread from natural Ingredients
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Why living soil grows more nutritious food
Healthy soil is a living community of microbes, fungi, and minerals — and the food grown in it carries that richness to…
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A morning at the Thao family farm
Harvest day starts before sunrise for James Thao and his family — and ends with crates of greens headed for kitchens across…
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Biochar and worms: two old ideas making soil new again
Some of our growers are reviving ancient techniques — charcoal-enriched beds and worm-worked compost — to build soil that gets better every…
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From the market stall to the school kitchen
Fourteen local schools now serve meals built around foothill produce. Here is how a crate travels from the farm stand to the…
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Food as medicine: what the foothills taught us
The line between the farm stand and the pharmacy is blurrier than we think. Nutrient-dense food is quiet, daily preventive care.
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Keeping chickens the backyard way
A few hens can turn kitchen scraps into eggs and garden gold. Our growers share what they wish they had known before…
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