A quiet revolution is rolling across American farms—and it’s so hushed that you may have to strain your ears to hear it. Although diesel tractors are practically synonymous with farming, green…
Hans Schmitz, an Indiana wheat farmer, made a difficult decision this year. In a last-minute call, he planted only 100 acres of wheat, roughly half the amount of seed he usually grows. The soil just…
In an effort to replace chemical additives in food, scientists are harnessing the power of microbes naturally found in fermented foods, fungi and other plants.
In an old paper company and warehouse building, machines are whirring again. But instead of reams of paper pressed and cut, this warehouse is home to Area 2 Farms, which now pumps out greens, herbs…
Calais Abenaki Flint, a corn variety featuring golden yellow and deep maroon kernels, was once a staple food of the Abenaki people living in northern New England. Resilient and relatively quick to…
Around 65 percent of the global population has a decreased ability to digest lactose after infancy; among those of East Asian descent, that number hovers somewhere between 70 and 100 percent. With…
From wine and mead to amaro and tonics, the spring dandelion has long been a prized plant in beverages.
From No Mow May to pulling up the turf entirely, more people are saying goodbye to grass and hello to pollinator-friendly plantings.
Despite their ubiquitous association with the state, peaches are no longer Georgia’s biggest fruit crop. As temperatures rise, growers and researchers are working to ensure that climate change doesn’t…
Sound mapping can help you unplug and connect with the natural world.
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