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At least one supermarket in Canada is re-labeling its packaged chicken to extend its sell-by dates. Why are we buying this kind of chicken, again?

You might think a bacteria that dies when its host chicken is cooked is no big deal. But what if the bacteria lives on the outside of the packaging?

The history of Thanksgiving’s coveted wishbone game, and the best way to win it.

Three northern Wisconsin foodies share their strategies for eating local.

I run One Gun Ranch in Malibu, California, and this week we are taking over the Modern Farmer Instagram.

Bowling, curling, and even a little feather-dyeing.

Want to add a gentle acidity to savory and sweet dishes? You might consider using the juice of green, unripe grapes.

Not since Lady Gaga sported a gown constructed from raw meat have butchery and couture coexisted in such close proximity.

The steady march of technology and innovation in the 20th century led to the development of the Broad Breasted White, the breed that now dominates the market.