Which Chicken Is Right For You?
[mf_image_grid_container columns=”2″] [mf_image_grid_item src=”https://modernfarmer.com/wp-content/uploads/2013/04/Chicken-Indiangame.jpg” title=”For the meat lover:” caption=”Chickens, of course,...
View ArticleThe Farmivore: Cooking with Plankton
It’s no secret that haute cuisine has not always prioritized sustainability. The most celebrated restaurants in the world tend to position themselves as luxurious exemptions from environmental gloom...
View ArticleFarmivore: Ice Cream of the Crop
Every restaurateur deals with the local, state and federal laws of their country, at almost all levels of operations. And most make sense: you want the employees to wash their hands, for instance. But...
View ArticleLocals Only!
Local. Plenty of menus assert that ingredients are “sourced locally whenever possible,” or some similar formulation, though the meaning of such a claim is murky at best. Is it defined by mileage? By...
View ArticleClik here to view.
Delicata Squash: I Can’t Believe It’s Not Butternut
This fall, there is a way to avoid the butternut sinkhole. Try delicata, an heirloom squash experiencing a dramatic revival thanks to the richer flavor and softer skin of a productive variety that...
View ArticleFarmivore: Going Grass-Fed, Profits Be Damned
When Bluestem Brasserie opened two years ago in San Francisco, the owners made a firm commitment to serving grass-fed beef. They even named the restaurant after an indigenous North American grass,...
View ArticleClik here to view.
Which Sheep: Find the Sheep of Your Dreams
With more than a thousand breeds to choose from, first-time sheep farmers must plan carefully, making sure to provide plenty of space and strong fencing. Sheep are social animals, so they need...
View ArticleClik here to view.
Which Pig: Find Your Next Pig Thing
It’s important to know what you’re getting into, though. Pigs, says heritage breeder Jenny Blaney, can be “totally destructive. They can wreck 200 acres overnight, but they are gregarious, chatty,...
View Article
