1. A short documentary/promo about the Nolan's family-run dairy farm in Ohio and their venture into cheese making. laurelvalleycreamery.com/

    # vimeo.com/9183839 Uploaded 51.5K Plays 71 Comments
  2. Meet Farmer Ingimundur Kjarval and Ulla Kjarval of Spring Lake Farm in the western Catskills. They are passionate about pasture-raised animals. So passionate, that in a time when many upstate farms are facing foreclosures, they are expanding. To them, grass fed meat just has a “beefy” “distinctive” and “pleasant” taste to it – a taste you can’t get from factory farmed meat you buy in the supermarket – a taste they are sure New York diners and chefs will want to seek out.

    Spring Lake Farm wants to serve as an inspiration for what the future of sustainable agriculture could look like for New York State. And with demand growing locally for grass fed animals, they believe the millions of acres of unused land in their area would make perfect land for farmers to raise their own grass fed beef and pork.

    If you would like to try any of the beef, lamb or pork raised on Spring Lake Farm, you can find them on springlakefarmny.com, or reach out to Ulla on Twitter: @NYCUlla

    Thanks for watching food. curated. Happy eating!
    Follow my food obsessions on twitter: @SkeeterNYC.

    # vimeo.com/15005382 Uploaded 5,227 Plays 3 Comments
  3. “On an acre-for-acre basis, mussel rafts produce hundreds of times more edible food than cattle ranching, making mussel farming a leader in food production.” – Taylor Shellfish Farms

    This summer, I spent some time with Gordon King, a sustainable mussel farmer from Totten Inlet in South Puget Sound. Now, besides looking like a more muscular version of Sean Connery, he was charming, engaging and really really passionate about his mussel crop.

    Over a million pounds of hatchery-raised Mediterranean mussels are grown via suspension culture every year under his supervision – harvesting up to 25,000 lbs per week and shipped locally along the West Coast and to Chicago and New York. From July to early fall, the mussels are the fattest. In fact, they say this species of mussel, compared to blue mussels or New Zealand green-lipped mussels, is sought after by chefs for its high meat content. And after you see the video, you’ll also understand from the surroundings why their flavor is always fresh.

    So seek them out now!

    In New York, these specific Mediterranean mussels can be found on the menus at Marea, BLT Prime, Celeste and Convivo. And if you want to know how to get your hands on them yourself, you can contact W&T Seafood locally in New York or Taylor Shellfish Farms out West.

    # vimeo.com/14639047 Uploaded 2,342 Plays 1 Comment
  4. Come see what's growing in NYC's biggest rooftop farm!

    # vimeo.com/13291391 Uploaded 6,833 Plays 2 Comments

Los Poblanos TV

Los Poblanos

At Los Poblanos, we are dedicated to provide seasonally driven cuisine featuring the freshest local ingredients that build on our long established relationships with local farmers. In addition, we strive to maintain a conservation ethic by preserving…


+ More

At Los Poblanos, we are dedicated to provide seasonally driven cuisine featuring the freshest local ingredients that build on our long established relationships with local farmers. In addition, we strive to maintain a conservation ethic by preserving the agricultural fields, formal gardens, art and architecture of Los Poblanos through sustainable practices. This channel will showcase farmers, restaurants, inns, and others who share in this philosophy and commitment to quality.

Browse This Channel

Shout Box

Heads up: the shoutbox will be retiring soon. It’s tired of working, and can’t wait to relax. You can still send a message to the channel owner, though!

Channels are a simple, beautiful way to showcase and watch videos. Browse more Channels.