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By Lindsay Campbell
In 2015, Madeleine Maltby began knocking on neighborhood doors in Canada's capital city, Ottawa, with a simple proposal. In exchange for a backyard, the residents would let her grow a garden full of crops with a percentage they could enjoy.
Can You Combine Sheep Farming With Winemaking? These Two Vermont Friends Are Going to Find Out
By Lindsay Campbell
They're an unlikely pair, but Vermont friends Ethan Joseph and Michael Kirk have managed to devise a partnership that combines their two separate working worlds.
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The year 2019 is the year of the pig, and we speculate that it's also the year of the vegan (how many dating profiles have bragged about animal-free diets recently?). With 55 percent of Americans vowing to eat more plant-forward diets this year, it's clear that our focus has shifted from consuming animals to cuddling with them. Lovers of all things furry can now stay overnight at farms that house and rehabilitate animals across the U.S. When you stay at one of these sanctuaries, you'll be guaranteed quality time with critters and contribute to the longevity of the farms' initiatives, so you can sleep even easier.
By Dan Nosowitz
The movement to institute required agriculture classes in American public schools is small, but strong.
By Brian Barth
Where I come from — the Deep South — iced tea is a religion. Traditionally, most Southern families make it with Lipton tea bags, a little lemon and a lot of sugar. The sole ingredient in those Lipton bags is black tea, which comes from the Camellia sinensis plant. The species was once grown on a limited commercial scale in the South, but today it's produced primarily in Asia. Gardeners in mild-winter areas can grow the traditional "tea" plant (warning: it's finicky), but green thumbs everywhere can easily grow perfectly suitable substitutes that combine into a delicious, caffeine-free iced tea.
By Alexandra Zissu
When Bjorn Quenemoen was a student at Bard College, he would host monthly popcorn parties. He would put up posters around campus, inviting everyone to his parties. At 10 p.m., on the appointed date, he would turn the lights down and put on some music.
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Jose A. Bernat Bacete / Moment / Getty Images
By Bridget Shirvell
On a farm in upstate New York, a cheese brand is turning millions of pounds of food scraps into electricity needed to power its on-site businesses. Founded by eight families, each with their own dairy farms, Craigs Creamery doesn't just produce various types of cheddar, mozzarella, Swiss and Muenster cheeses, sold in chunks, slices, shreds and snack bars; they're also committed to becoming a zero-waste operation.
By Brian Barth
Wild-harvested seaweed can be found in very expensive packets at health boutiques, but it is abundant and free to harvest on beaches along both coasts. You can pay a handsome sum to take a seaweed harvesting workshop or do a little sleuthing and strike out on your own — it's surprisingly easy. Here are the basics.
By Alexandra Zissu
Audrey Berman burns some cedar in between meetings at Rolling Grocer 19 in Hudson, New York. Seated on colorful metal chairs around an office table made from a plank of wood, Berman (logistics) and her co-managers, Cece Graham (retail) and Michelle Hughes (purchasing and development), attempt to explain their sparse but thoughtfully stocked sliding-scale shop, which opened March 5, after three years in the making.