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Cooking with Perennial Ingredients - Beth Dooley, Linda Hezel, Rick Mullins, & Taylor Neff
Published 3 years, 6 months ago
Description
As we enter the holiday season, many of us begin thinking about food and cooking - and what to do with perennial crops as they go from farm to kitchen. In this recorded webinar from January 2022, we hear a conversation between cookbook author Beth Dooley, farmer Linda Hezel, chef Rick Mullins, and agroforestry apprentice Taylor Neff. We hope this episode will inspire you to “go get some really good food and cook!”