Recently Farmscape teamed up with Ray Garcia, Executive Chef at FIG, Surfas a restaurant supply and gourmet food store, and A Sustainable Kitchen, a community based organization whose mission is to bring people together to learn, share, and discuss sustainable strategies for everyday life. Together we hosted a cooking demonstration using a variety of our garden-fresh tomatoes. We were excited to work with Chef Ray because his food philosophy is, "Fresh, simple, unassuming, sustainable, and organically grown" which we thought fit perfectly with our mission.
As Even more Los Angeles diners crave locally grown produce, several restaurants in Los Angeles meet the demand by growing their own fruits and vegetables in house.
Farmscape's Dan Allen published an article today in the Huffington Post where he explains how the history of Prohibition can teach us about flavor and the future of tomatoe connoisseurs. Read the full article here.
...and if you missed it, learn Dan's tips on the science of tasting here to start you on your path to being the Robert Parker of tomatoes.
Farmscape was featured in a few publications this past week. First, we spent some time talking with Zak Stone from GOOD magazine. In his article, he writes:
A company called Farmscape is proving that there's enough of an appetite for farming on residential land to turn the proposition into a high-growth business...
We hope the trend continues. Read the full article here.
Farmscape is seeking a part-time urban farmer for the Western San Fernando Valley. We anticipate the position will grow to full-time work within a year.