This soul-warming chicken-and-rice soup is deeply flavored, easy to make and a perfect pair with Blumenhof Winery’s Seyval Blanc.
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"I had an insight and my insight was that I had destroyed my soil health," he says. "My reality had collapsed, because this is how I was taught to farm."
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"I think we're all students of the time in which we live," he says. "My legacy is how ... can we create something that can go on forever."
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"It's evolved from hey, we want to be a rice supplier," says Johnny Hunter, "to now we get calls every week from people [who say] hey, we need to improve the sustainability of our menu."
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Farmer Johnny Hunter has taken land out of cultivation in order to re-wild a section of his farm. "Let's let this corner [of the farm] go back to nature and let's see what the ramifications are," he says.
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After a decade of soil-first farming, Hunter says that he's found that "the more closely we can align ourselves with nature, the easier our life gets."
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When you see the soil on a farm that uses regenerative practices, says soil scientist Ray Archuleta, it "looks like chocolate cake. ... It has an elegance, it has a smell to it. I use the distinct difference between the two to get farmers to understand."
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In his fields, there is no tilling, no burning, no flooding, no fungicides and no insecticides. Instead, Johnny Hunter uses cover crops.
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"How do we emulate nature's design," asks soil health specialist Ray Archuleta, "its architecture, its patterns. If we emulate nature, [farming] will start to work more efficiently, more effectively. All of us have a common thing in our soils. They're driven by soil life."
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The vegetarian green curry is a longtime favorite, one that has changed only slightly over the years. Chef nIck Rugen uses aromatics like star anise and citrus peel in the coconut rice, making it a standout dish people order over and over again.
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