We’re very excited to report that the New York Times Magazine will be running a profile of Soul Food Farm in the next month or so. (Update: It’s here!) There’s been a flurry of coverage in recent weeks, which is good news for the farm and the CSA.
- An epic piece detailing the fire and the community response that followed will appear in an upcoming issue of Edible San Francisco; it’s also posted at Ethicurean.com
- The San Francisco Chronicle wrote about Soul Food Farm’s new CSA for its What’s New column
- John Birdsall, SFoodie Editor, blogged how when life handed Soul Food Farm lemons in the form of legs busted at the USDA slaughterhouse, Alexis decided to turn them into lemonade — or at least chicken leg confit (available starting November 11 to CSA members!)
- UC Berkeley journalism student Melanie Mason reported in a radio piece for Crosscurrents how the Soul Food fire sparked something different than disaster, thanks to friends, family… and Facebook. Click Play:
