#Tiny planet tree farm tv#

Their farm maintains sustainable agriculture and produces certified organic vegetables, fruits, and meats, including their well-known heirloom tomatoes. The Dursts own and operate McEnroe Organic Farm, converted from a once conventional dairy farm, McEnroe is now one of the largest family-owned organic farms in New York State. Mother and daughter team Helena and Susanne Durst have taken on greening the food system from all angles. Helena Durst &Susanne Durst, McEnroe Farm She and her husband recently purchased land to farm in Washington County, NY. She is a founder of the Farm to Chef network and is a board member of Hawthorne Valley Farm, Food Systems Network NYC and Local Infrastructure for Local Agriculture, and was named the first-ever 'Snailblazer' by Slow Food NYC. She is well known for providing sumptuous, seasonally-driven food and excellent event planning services- and for helping create a sustainable, humane and delicious food system. Mary Cleaver, one of the country's foremost authorities on sustainable food and local sourcing, is the founder and owner of The Cleaver Co. Mary Cleaver, Owner/Founder of CleaverВ & Co.

Now in its fifteenth year, Seafood Watch is the leading source of science-based seafood recommendations in the U.S. Convenient tools like the Seafood Watch pocket guide and phone app help consumers and businesses nationwide who want seafood from fisheries and fish farms that are minimizing their environmental impact. These culinary messengers are already making change-impressing palates with underappreciated species and encouraging greener practices across the seafood industry. Trained as a marine scientist and passionate about conservation, Sheila's current work focuses on inspiring chefs, restaurateurs and culinary media to promote ocean-friendly seafood. Sheila Bowman is the Manager of Culinary and Strategic Initiatives for the Monterey Bay Aquarium Seafood Watch program. Sheila Bowman, Manager of Culinary and Strategic, Initiatives, Monterey Bay Seafood Watch The Kale Project continues to engage farmers throughout France and beyond into Europe, always supporting the relationship between communities and local producers. 'Le chou kale' has been firmly adopted by the French and is selling out at markets.

#Tiny planet tree farm tv#

The movement took off in the French press and TV (Elle, Grazia, Canal+), The New York Times named her 'The Kale Crusader' and Whole Foods even created a global documentary. Working with local French farmers and chefs, using social media and PR, Kristen created a public conversation around kale. Kristen created a social movement to re-introduce kale to France. With a background in marketing and graphic design, having worked with Fortune 500 companies and start-up firms for over 20 years, Laureen was responsible for all design aspects during the Stone Barn Center's opening years. Four years later, Blue Hill at Stone Barns opened its doors within Stone Barns Center for Food and Agriculture. In 1999, she partnered with her husband and brother-in-law to open Blue Hill Restaurant in New York City. Laureen Barber is the co-owner of Blue Hill Farm, home to Blue Hill, Blue Hill at Stone Barns, Blue Hill Yogurt and Blue Hill Market. Laureen Barber, Owner of Blue Hill at Stone Barns