Adrian White is an organic farmer, gardener, and certified herbalist based in the Iowa City area of Iowa.
When it comes to writing about food, she loves indulging in the growing and agricultural aspect of it – as well as its potential for health and healing. Food, agriculture, and herbalism form her trifecta of passions.
Adrian has written many food, herbalism, and health-oriented articles that have been published around the web. She has also ghostwritten nearly a dozen published Amazon Kindle e-books on these subjects, many of which are bestsellers.
Adrian’s interest in food began in 2008, with the culture surrounding its production, sustainability, and environmental impact igniting her passions most of all. This sparked her to set up an immersive college internship in Ecuador to learn organic food production – which later led her through many U.S. regions: southern Oregon, Appalachia, the Southwest, and the Midwest.
Adrian has learned CSA management and microgreen production as a participant in projects near Houston, Texas; infrastructure and start-up practices in northern California; animal husbandry and mushroom cultivation in North Carolina; as well as the basic tenets of organic vegetable production in these places and more, including Oregon and Minnesota throughout 2008-2011.
Her educational path finally led her to eastern Iowa in 2012, where she became Field and Pack-Shed Manager, CSA Administrator, and Web Master at Echollective Farm & CSA – an organic farming business she still remains connected to and involved in today.
Adrian strongly insists that growing food is more her niche than cooking it (though she does try)! She adheres to a low- to no-gluten diet, but absolutely cannot resist breakfast foods and crab meat rangoons.
Otherwise, Adrian loves to tinker with fermented beverages more than anything else, like kombucha and shrubs, as well as healing herbal preparations.
Her main food, farming, and herbalism endeavors have sprouted into her own project, Deer Nation Herbs, a developing LLC that grows and produces healthy, organic veggies and greens along with herbal simple syrups, bitters, and shrubs.
She is a cooperative grower with the Greenshare LLC of the Iowa City area, making her produce and products available to local restaurants.
Body of Work:
Earthy parsnips make up the bulk of this puree’s base, but vibrant beets also get their time to shine. Infused with rich coconut milk, woody rosemary, and butter-simmered ginger and garlic, this dish will undoubtedly be the star of your table. Read on to add this colorful recipe to your collection of standout sides.
These standout sides are all you need to complete your Thanksgiving feast this fall. From vibrant butternut squash whole grain biscuits great for gravy-swiping to a tart cranberry and pomegranate sauce so delicious you’ll ditch the canned stuff forever, our lively lineup has got you covered. Keep reading for more.
Finished with fresh, fragrant basil, this bright, veggie-studded sweet potato hash will tempt your eyes as well as your taste buds. Crunchy bell pepper, savory onion, and sharp garlic add texture while paprika brings a pop of smoky flavor. Keep reading to add this recipe to your collection of carby favorites.
Do you know how to cook whole wheat couscous in the electric pressure cooker? It’s quick, easy, and seriously delicious. You can serve it up as the perfect side or the base of a main dish, either with protein or as a vegetarian option with plenty of vegetables. The appliance finishes it up in mere minutes. Read more.
All the usual suspects find their way into these gluten-free meatballs, and the result is just as delicious as it is fast. A savory blend of sharp garlic, onions, fresh herbs, and GF breadcrumbs for texture, this recipe is a mouthful of meatball perfection. Keep reading for this wheat-free Italian-inspired recipe.
If you know how to cook a whole chicken in the electric pressure cooker, you can have a juicy, perfectly tender bird on the table in less than 60 minutes. This recipe includes a homemade seasoning that is incredibly easy and flavorful. You can even make a gravy out of the drippings. Read the full how-to here.