Conscious Consumption

A way to keep produce fresh longer.

Making gumbo allows me to reconnect with a place I haven’t lived for nearly 15 years but still carry in my heart.

Ben Tabor, the owner and chef of New Orleans’ vegetable-focused restaurant, The Sneaky Pickle, doesn’t have far to go to get what he needs. The farmers come to him.

The ever-growing sustainable flower market.

The first landscape hotel in Europe is hidden in Norwegian wood.

A simple way to prune your fruit trees during the winter.

Lightweight soil that will keep your rooftop garden where it belongs – on the roof.

Hello Modern Farmers! Just want to introduce myself. I’m Sarah Gray Miller – the newest member of the Modern Farmer team.

Mardi Gras is a time to get your gluttony on – and these two gals are making it easy for folks to do just that in the Big Easy.