For Joseph Goni, a fourth-generation dairy farmer in Tulare County, California, the region’s historic floods were part of family lore. As such, his grandfather, who lived through the 1955 deluge, ...

When Eat Local Sudbury Co-op closed back in 2018, Chantal Lewington and a group of fellow Ontario farmers gathered to discuss their options for getting products to the community. It was a worrying ...

As heat and water scarcity increase, farmers have to adjust their strategies to ensure good production. The bottom line is important, but so is conserving non-renewable resources. Dry farming is one ...

It may hark back to their ancient alpine roots, to their penchant for nibbling the tastiest plant shoots and leaves no matter how high up, or to their desire to be top dog – er goat. Whatever the ...

It’s autumn in Stowe, Vermont. Fire-hued leaves are reaching their peak and the growing season is drawing to a close for most local farmers. But not for saffron grower Brian Leven. “I’m just starting ...

Celtuce goes by many names, some of which contain the word “lettuce,” which makes sense, as it is indeed a varietal of lettuce. You might see it advertised as “stem lettuce,” “asparagus lettuce,” or ...

Brian Reiff has been in the fencing business for most of his life, but if you ask him to build you a fence, he’ll just throw you a bunch of questions. “The first thing I do is ask what kind of animal ...

Double digging is an alternative approach, one that capitalizes on the soil’s inherent ecological processes, while making it loose enough to plant in right away. The basic premise of double digging is ...

There are five key rules to follow when making bourbon whiskey. First, it must be distilled in the United States, and it must be a grain mixture with at least 51 percent corn mash. There can be no ...

(Editor’s Note: A previous version of this story stated that thieves stole an estimated 60 million pounds of maple syrup. It was actually 6 million. We regret the ...

In general, the primal pork cuts from the top of the pig (like the loin) are leaner and more tender than those from the bottom. But cooking the tougher cuts (like the shoulder and the hocks) low and ...

As she walks amongst the sea of green, yellow and orange leaves of a chestnut tree orchard, carefully collecting chestnut burrs from the trees, Sara Fitzsimmons, director of restoration for the ...