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Chef Edward Lee has been a finalist for multiple James Beard awards, he made solid runs on Iron Chef America and Top Chef, and he wrote the critically acclaimed cookbook Smoke and Pickles. Yet for years, Lee has been restless. He wants to milk a pig.

They’re high on the hog at England’s expanding local food and hotel empire, The Pig.

Pigs can play video games, distinguish peppermint from spearmint, maybe even lie to each other. Just how smart are they?

It’s a banner day for FFA students at Broadway, Virginia’s Broadway High School: hog butchering. Scrub the class schedule. There’s a half-ton of live weight to process by the end of the afternoon.

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

Spend your day the best way possible — hanging out with the American Guinea Hogs of Pettitoes Farm. Feeding time is every day at 4 pm ET.

Maple syrup has long been the perfect complement to waffles and pancakes, but the good stuff doesn’t come from Mrs. Butterworth. Enjoy some classic shots of gathering maple syrup.

Iconic ag writer Wendell Berry doesn’t use a computer, so when composer Shawn Jaeger wanted to turn one of his works into an opera, he brokered the deal the old-fashioned way: sitting on his porch on Berry’s Kentucky homestead.

And it's enormous. This year, 703,000 people stood in line to enter the seven pavilions at the Porte de Versailles exhibition center in Paris's 15th arrondissement. That's more tha...