At The Culinary Institute of America, we believe that plant-forward eating is one of the biggest culinary trends underway in America and in global foodservice. That means cooking and eating in a way that emphasizes and celebrates, but is not limited to, plant-based foods. We find inspiration for plant-forward menus from farms and chef-grower collaborations. And one of the most interesting facets of my job is the exposure it affords me to chefs, ingredients, and recipes from around the globe. I’m always learning something new, and gleaning recipe inspiration, and this latest project is no exception. …Read more
This sweet Sweet Kabù salad will give a zing to an old classic. We love the balance of acidity and spicy sweetness. This recipe utilizes the entire Sweet Kabù plant. Its leaves are rich in folate, ...
Born from a desire to connect consumers to the best tasting organic fruit and vegetable varieties, and a calling to preserve farmland in the South Bay Community, Mike Thorp and his two sons, Nick and Sam started Spade & Plow Organics on 10 acres in San Martin.…Read more
Nestled in the fertile Central Valley of California, Swank Farms is a working farm renowned not only for its high quality produce, but also for its array of year-round activities and offerings. Owned and operated by Dick and Bonnie Swank, Swank Farms is Hollister's top agrotourism destination and known as the go-to pumpkin patch in the area, attracting visitors from far beyond San Benito County each year.…Read more
Owned and operated by the Brigantino family, San Benito Roots is an organic farm with a mission to introduce the local community of the Hollister area to high quality international vegetables. Launched in early 2020, the farm consists of five acres with small plot trials used to educate, inform and expose visitors to specialty produce.…Read more