Striving to become better influences every onion growing and packaging decision at Peri & Sons Farms.

By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com

Ranchers attentively work two years to sustainably raise grass-fed beef. The meat is on a diner’s table for 10 minutes. “And in those 10 minutes, our months of work come down to how well (a chef) prepares that meal. So, handle it with care.” Australian Rancher Paul Crock  

By Thomas Smith

It takes pecan trees seven years from planting to finally produce nuts. Farmers need to plan – sometimes 35 years ahead - and that is just what the Ivey family did in west Texas.  

By Thomas Smith
Feedback & comments: GMCeditor.CAFE@gmail.com

Blake Shook, owner of Desert Creek Honey, started beekeeping at the age of 12. Now, with over a billion honey bees under his care, he has become an expert beekeeper, knowledgeable in honey-inspired dishes as well as the dwindling honeybee population.

By Lisa Parrish, GMC Editor

Tiny mustard seeds creating condiments to medicinal applications.

By Thomas Smith