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 ...

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 ...

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 ...

What is graywater, exactly? Household wastewater from washing machines, bathroom sinks, showers, and bathtubs is considered “gray” because it is only lightly soiled and poses a minimal health risk. As ...

“Mary Had a Little Lamb” is perhaps one of the most famous nursery rhymes in history. What’s less well known is the story behind the poem. There was indeed an actual Mary and she did actually have a ...

Fruits, herbs, and vegetables get all the attention among gardeners. Backyard poultry and goats provide eggs and dairy (and perhaps meat) for some, but what about the staple foods? Wheat, oats, millet ...

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 ...

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 ...