Farm To Table
The whole state may be freezing, but the local food scene is heating up.
Priya Krishna
Liquid gold doesn't have to cost a fortune.
Kate Donnelly
We asked the urban gardening pros.
Emma Wartzman
Sponsored: Chef Justin Walker of Earth at Hidden Pond also runs a 13-acre farm with his wife, Danielle, that provides a wide range of ingredients to the restaurant from heirloom tomatoes to honey to goat’s milk.
Tom Gore Vineyards
Spend a year as a farm cook and you'll learn a lot about eating local and cooking seasonally. BA associate web editor Rochelle Bilow shares her tips.
Rochelle Bilow
Dan Barber talks about researching his book The Third Plate—and how it changed his outlook as a chef and restaurant owner.
Rochelle Bilow
How do boneless, skinless chicken breasts get to the supermarket? We pay a visit to the upstate N.Y. farm raising them by the aisleful
Belle Cushing
A visit to Kinderhook Farm, meat supplier to some of NYC's best restaurants—and force for change in the meat biz. (Bonus: watch for the adorable farm dog!)
Matt Duckor
Folk legend Pete Seeger was known for his music and his activism—but also loved food, for how it brought people together and, of course, how it tasted
Belle Cushing
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Turkeys don't just appear on our Thanksgiving tables by magic. In a visit to upstate New York, we look at—and participate in—one farm's annual slaughter
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10 great American breweries that grow their own hops and barley for the beers they make
Growing your own herbs and vegetables this summer? Then you'll want to heed these 10 tips from Wilder Quarterly's horticultural editor
Bon Appétit
For Kelsey Timmerman, it's not a simple question. His new book looks at the overseas farms (and farmers) that grow the foods we eat every day
Sam Dean
This is the last post in Ian Knauer's Farm to Table series. Ian has been checking in weekly throughout the season with recipes and stories from his family farm in Knauertown, PA.
Bon Appétit
The cooked preserves have a beautiful pale-golden hue that's reminiscent of honey
Ian Knauer
All you need is some honey, flour, and water
Ian Knauer
This dark, leafy green withstood last weekend's blizzard
Ian Knauer
Next time a squirrel becomes a nuisance in your yard, you might want to consider eating it. (Warning: This post contains graphic photos of an animal being butchered.)
Ian Knauer
The best way to use surplus apples? Press them into cider
Ian Knauer
If you think arugula is arugula is arugula, think again
Ian Knauer
This was my dinner solution for a dude weekend (read: guns, whiskey) on the farm
Ian Knauer
There's an unfathomable variety of recipes for hot sauce, and finding your favorite might take some doing. Here's mine.
Ian Knauer
When it comes to dealing with bees, it's all about staying calm--and maybe humming along with their buzz
Ian Knauer
No seriously, you should not forage unless you are an expert or have an expert guide. Now onto the recipe.
Ian Knauer