In the world of cheese lingo, the term farmstead is becoming as popularized as ever. I'd even predict that it'll soon be thrown around as frequently and with as much comfort as grass-fed and free rang...
I wish I could say the most peculiar food I've ever eaten was something fabulous like bugs from a rotting log, or Tofu that smells like a gym locker. Although I've tried plenty of off beat things lik...
Not cherry. Not pear. Here's a hint: I took these photos as the sun came up in Patterson, California. What does that have to do with it? Read on....
Here we are with the food news roundup! Read on ......
Next week in San Francisco, there are three food-related events at the Commonwealth Club that look very interesting. Check them out!...
Reading the New York Times Magazine yesterday, we were struck by the quiet beauty of these photographs by Gareth McConnell. They are all portraits of female farmers in the Northeast, stunning women de...
Lo and behold... There were farmers in flannel shirts and coveralls on the front page of The New York Times Sunday Styles section yesterday. Turns out there's a crop (yep) of young city dwellers leav...
Reader Ashley recently wrote to us with a snapshot of her visit to Red Sun Farm, a grass-fed beef and poultry operation near Cincinnati, Ohio. This is so inspiring to us! As the weather warms and th...
Cut Plum by Duane Keiser So much depends upon food and farm in our favorite poems by William Carlos Williams ... Have you ever hoarded a bit of special cheese or the perfect heirloom tomato? But wh...
Last week we asked you to support a farmer through Kiva, joining us as we loaned him money to help grow his farm in Nicaragua. Here's an update......
One hundred percent of Americans eat food, but less than 2% of Americans actually grow or raise food. Farming as the primary source of income has decreased so rapidly over the last century that unl...
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