Danna developed an interest in hydroponic farming in an environmental science class on soils in college. After graduating with a degree in psychology, she knew she wanted to work with plants and...
This tangy, moist take on an omelet is one of Chef Barb's favorite things to make for dinner. The key elements of the distinct flavor include roughly chopped and roasted mushrooms, high-moisture goat...
“We tend to associate sea vegetables with Asian foodways, but nearly every coastal community consumes them,” she says. “In the U.S., the most popular is probably the most neutral tasting. There’s no...
When I started at ICE, one of my first tasks was to help create curriculum that provides students with more opportunities to interact with the farm. Now they are planting, harvesting and learning more...
Two weeks after launching, Guy made Beyond’s menu completely vegan. Six months later, he was vegan, too, and his evolution mirrors national trends. While American omnivores still outnumber vegetarians...
Annemarie was a true visionary: inquisitive, intuitive, relentless, progressive and thoughtful. In the late 1970s, she recovered important facts about food that humanity seems to have misplaced – that...
Aspiring chefs on the West Coast can pursue a holistic approach to culinary education with a focus on whole foods, nutrition education and wellness at the Natural Gourmet Center at ICE. The curriculum...
Chef Barry tours AeroFarms. AeroFarms’ patented, sustainable growing system is designed for fully controlled growing environments adapted to each product. This optimized growth allows for a speedy...
