Growing Real Food Nation II

In February, 2010, I began documenting the new approach to being a restaurant – from cultivation to supper club to compost – embodied by Real Food Nation. When I began shooting in February, I had little sense of the potential hidden in the the dry dirt acreage behind the restaurant. Throughout the year, grower Kathy Yurista’s gardening alchemy blossomed and the bounty really blew me away.

Grower Kathy Yurista growing sustainable food for Real Food Nation

September 7th, 2010

cafe bon appétit at iaia April 13, 2016
Beneath the soaring mural of a flying frito pie, the students of IAIA – the Institute of American Indian Arts – dig into a lunch of beef pho soup with diced roasted poblano peppers, lime wedges and basil chifonnade , crab cakes with side roasted pepper and mango relish, lemon grass rice pilaf with ginger […]
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Growing Opportunities February 18, 2016
It’s the beginning of February – by most measures, the heart of winter – and Steve Martin is wearing shorts. Partially perhaps because we’re enjoying some marvelously warm midwinter weather, but specifically because the weather in the carefully climate controlled greenhouses in which Steve farms hovers around a warm and lightly humid low seventies. […]
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Radish and Rye February 3, 2016
“Making good food for your body.” It’s a philosophy at once so simple, and yet one that sets a remarkably high standard, and one that Chef David Gaspar de Alba strives for daily through the menu at Radish and Rye. The essence of this approach is faithful adherence to and celebration of the quality of […]
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