Last year I did a regenerative agriculture pop-up with some friends at Ramen Shop here in Oakland. Everything we served was grown regeneratively. We made burgers- one made with Stemple Creek Ranch beef and one vegan, made with nuts and pulses. I made potato buns with grains, potatoes and eggs from Full Belly Farm and Kernza, which is a perennial grain (…
Keep reading with a 7-day free trial
Subscribe to Baker's Notes to keep reading this post and get 7 days of free access to the full post archives.