Katina Connaughton is the head farmer and co-owner of SingleThread Farm-Restaurant-Inn, in Healdsburg, CA. She talks about her sustainable farming practices, biodiversity, and connecting the community to sustainable food systems.
Katina Connaughton met Kyle Connaughton, her now husband and the co-owner of SingleThread, when they were teenagers. Katina leads farming for SingleThread Farm's twenty-four-acre property, greenhouses, heirloom orchards, bee hives, and livestock as well as the foraging program and floral department. Katina began her first foray into farming while living in a rural agricultural community in Hokkaido, Japan. She continued culinary gardening on a Victorian estate property in England before moving to Sonoma to complete her coursework in Sustainable Agriculture and Horticulture. Katina was greenhouse manager for the Ag Program and Santa Rosa Junior College and has farmed at Davis Family Winery and The Barlow.
Watch the full documentary and find plant-forward recipes here!

Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

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Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available.
Find mango recipes and more here!

Mango Origins

This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce.
Get the Silken Tofu Bowl recipe here!

Silken Tofu Bowl with Roasted Mushrooms and Winter Greens

A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors.
Get the Black Bean Tlayuda recipe here!

Black Bean Tlayuda

This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal.
Get the Kimchi Bowl recipe here!

Kimchi Bowl

These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis.
Get the Roasted Carrot Tamales recipe here!

Katina Connaughton Talks Sustainable Agriculture at SingleThread Farm

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