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The Modern Farmer Weekly

News-Article

Artisanal Lard: Fat Gets Fancy

The rendered fat of a pig can be more than just a tool for cooking.

by Laurie Woolever
News-Article

Why Perdue Going Organic Could Mean Cleaner Water

Why one of the nation’s largest chicken producers is willing to go organic for the sake of cleaner water.

by Rona Kobell
News-Article

Big Kale Backtracks: No Shortage In Sight

Initial reports from Bejo Seeds have been overturned, so your kale chips are safe – for now.

by Monica Kim
News-Article

4 Delicious Foods Banned Because of Capitalism

From Choco Pies to McDonald’s, capitalism tastes sinfully good — good enough to be banned.

by Monica Kim
News-Article

Worm Grunting: The Age-Old Tradition of Charming Worms out of the Ground

A strip of metal and a wooden stake offers an obscure but effective way of gathering earthworms for fishing bait.

by Anna Roth
News-Article

Just Peachy: Peaches Caught in Crossfire of Russian Trade War

The soft, sweet peach has found itself embroiled in geopolitical controversy.

by Charles McFarlane
News-Article

9 Photos of Produce We Can’t Stop Looking at for Some Reason

Interesting and intriguing veggie pictures that we can’t stop looking at. Who knows why? The human mind is a mystery.

by Modern Farmer
News-Article

7 Ways to Shop Smarter at the Farmers Market

Tips for winning the farmers market.

by Dan Nosowitz
News-Article

Power Plant: Could Spinach Soon Fuel Cars?

Sure, spinach has a place in your salad bowl, but could you soon be using it to fuel your car?

by Erin Blakemore
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From the Archive

From Factory Farmer to Something Much Smaller: The Lengthy Roots of Long Roots Farm

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