The number of farms has more than doubled in five years.
On the more practical side, I wanted to come back to serve and feed my community.
If there’s one thing I’ve learned in this first year of farming on my own, it’s that change comes, whether you’re ready for it or not.
You’d never think that it took a welder to grow the carrot you’re eating. But each vegetable is connected to the thousands of pounds of steel it took to open, turn, and maintain the land it was grown on.
Welcome to a new series about a woman who came home to farm.
What Makes a Great Fishburger?
A local hunter fills his freezer with a year’s worth of food.
The more we cook with this endangered local variety, the more likely it will survive.
The mechanics and bycatch are just half the fun for an amateur.
When the wine barrels are past the prime of making their art, Pascal Zugmeyer, Z Wine Guy, makes the wine barrels into an art all their own.
A co-op of New York State farms is getting organic, pastured raised eggs in supermarket cases.
The miniature food sculptures look good enough to eat.