Our guide to finding the perfect porcine pal, whether for companionship or lardo.

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.

Grass-fed beef is environmentally friendly, fairly rare and neither the price nor the taste appeal to many Americans, raised on marbled, corn-fed steaks. What’s a sustainably-minded restaurant to do?

Try delicata, an heirloom squash experiencing a dramatic revival thanks to the richer flavor and softer skin of a productive variety that first hit seed markets about a decade ago.

What does local mean, anyways? In this installment, the Farmivore looks at an extreme take on the trend.

The Penny Ice Creamery in Santa Cruz jumps through crazy regulatory hoops to make their own ice cream base, all in search of the perfect scoop.

This is the first installment of a monthly column called The Farmivore, dedicated to the intersection of agriculture and restaurant culture.

Choosing the right breed of chicken is a lot like dating. Well, not really, but there are serious matters of compatibility at stake and hundreds of breeds to choose from. Before making a commitment, take a moment to consider your “type.”