Fill your December cold frame, hoop house, or row with hearty spinach, kale, collards, and mustards. All of these cold-hardy ...

The history of the sugar beet has far more twists and turns than you might expect, from Napoleonic orders to anti-slavery movements. One of the newer uses for the sugar beet lies in using a mixture of ...

Maybe you’ve seen them in a specialty shop, or tasted the tangy leaves in your favorite curry, but the kaffir lime, as it’s commonly known in North America and beyond, is in serious need of a name ...

1. A shepherd’s life is most humble (the oldest profession) From the beginning of time, shepherds have been the proverbial “ditch diggers,” the down-trodden, the disrespected. Hence, even the angels ...

Tim Smith has a story to tell, but it’s stuck way down in his throat. Typically, this fourth-generation Iowa farmer is chatty and warm, but sitting at the kitchen table with his wife, Tina, his face ...

Have you heard the one about Daylight Saving Time (DST) and farmers? As the story goes, farmers and agriculture groups lobbied for DST in order to have more light at the end of their day to complete ...

In Washington’s Skagit Valley, the beginning of summer is largely marked by the first ripe, red strawberry. Just off of State Route 20 headed west out of Burlington sits the Skagit Valley location of ...

Milk myths didn’t stop with the Greeks, though. Ever since the first cow udders were yanked by human hands, the substance has invited inspection, suspicion, fear and desire. But these days, we milk ...

But by 2008, the boom had all but gone bust, as increasing supply, coupled with the economic crisis, pushed the industry off a cliff. Ranches closed, and rescue organizations sprang up across the ...

If you had millions of pounds of cheese—along with butter and dry-milk powders—where would you keep it? If you’re the United States Department of Agriculture (USDA), the answer is obvious: in a series ...

It was hard enough just to get anything to grow in a time before pest control and fertilizers. Then there was the constant threat of roving brigands who had no qualms about stealing your livestock or ...

The American barbecue brisket that popped up on the menu at NYC bistro ACRU was a bit different than what one would typically expect from a Greenwich Village restaurant. The meat came from a dairy cow ...