Conscious Consumption

“Climbing ladders with two 20-pound bags of apples is better than any gym,” says the 71-year-old.

Bring us more bugs! But the good ones, this time.

Like fine wine, good cheese has a reputation as something that requires expert skills and special equipment to make. It’s the kind of thing there are four-year degree programs for; not something you would attempt after work one night.

For the Japanese Americans interned during World War II, farming served as a tie to the past – and to the future.

The first full-time employee of California Certified Organic Farmers and the co-founder of the Organic Farming Research Foundation shares stories and humor from the early days of organics.

Top Chef’s Tom Colicchio takes the hot seat Oct. 26 at the second annual Chef’s Roast to benefit two organizations that are changing the food system for the better.

They’ll be growing those trademark blue potatoes they serve as chips on-board.

This week, our #iamamodernfarmer friends were joined by a cow and an alpaca. (We heartily approve.) Plus, we saw lots of end-of-season veggies. (Bye, summer.)

Spend a weekend eating your way through the Appalachian town of Athens, where nearly everything is homegrown.