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Jun 13, 2019

For many, okra is synonymous with slimy, fried seedy bits of “I’m not eating that.” But writer Chris Smith sees okra as something to embrace and celebrate through history and recipes. Here’s an excerpt from his just-released book.

Jun 10, 2019

Some people go to the beach to get a tan, while others go to forage.

Farm

How to Use Goats and Sheep to Clear Brush

Three things to consider before bringing home a herd.

Brian Barth
June 6, 2019
This Sydney Restaurateur Couldn’t Find the Thai Ingredients She Needed, So She...

Boon Luck Farm grows dozens of different vegetables and 30 types of citrus.

Aarti Betigeri
June 3, 2019
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Food & Lifestyle

How Much Coffee Is Too Much?

Serious drinkers, listen up.

Dan Nosowitz
June 5, 2019
Can Technology Save Coffee?

These four innovations are a good start.

Stephanie Parker
May 23, 2019
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News

Tomatoes Are About to Get Expensive

Your introduction to the Mexican tomato crisis.

Dan Nosowitz
May 29, 2019
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Videos
Meet the modern farmer
Meet some men and women who turned their love of country into a love of land.
This Self-Taught Farmer Wants to Spread Regenerative Agriculture Across Industries

Christine DeJesus has forged her own path through farming.

This Sydney Restaurateur Couldn’t Find the Thai Ingredients She Needed, So She...

Boon Luck Farm grows dozens of different vegetables and 30 types of citrus.

Q&A: Michael Foley, A Modern Advocate for Traditional Farming

Foley believes old-school farming can save our bacon, our kale and even our communities. His... (more)

Farm Favorites
Read the latest reviews on our favorite products.
Tom Chappell’s Ramblers Way knits

Whether toothpaste or cardigans, Chappell is selling the idea that businesses should not exist just... (more)

Things We Love: AKUA Kelp Jerky

If you told me there was a jerky snack made out of kelp - yes,... (more)

Things We Love: CleverMade Snapbasket Cooler

It can keep up to 50 cans chilled for up to 36 hours and collapses... (more)

Things We Love: Republic of Tea Daily Greens Single Sips

It's like green juice: but way easier.

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