At Roots 2018, we described the food as medicine philosophy as healing yourself, one bite at a time. Experts on our panel discussion included the one-and-only Jane Esselstyn, and three distinguished chefs: Andrea Beaman, Maneet Chauhan, and Jehangir Mehta—and here’s the entire food as medicine discussion from our culinary conference:
Farmer Lee Jones compares the moment before a chef begins to create a dish as a blank canvas—and the farm-fresh produce we grow as the paint for those canvases.
This is one of Farmer Lee Jones’s favorite posts of the year because it allows everyone to see, all in one convenient glance, which posts resonated the most with you, our treasured customers and friends.
The first highlight, without a doubt, is when Chefs Thomas Keller and Daniel Boulud arrived at The Chef’s Garden and the Culinary Vegetable Institute on September 11 to raise funds for the Bocuse d’Or Team USA. This is the day that Farmer Lee Jones called the “most special one” of his life.
Over the years, we’ve been working on making our packaging increasingly more sustainable. Here are some of the most recent updates, plus what’s coming next.
During the holiday season, people from all around the country and world gather together with friends, family, and co-workers to celebrate and spend time with one another. These celebrations are a time to share memories and to let other people know, “Yes. You matter.”