Portugal is small enough to cross in four hours (granted, I drive fast), so land and sea join in dishes like pork and clams.
Masienda has imported 80,000 pounds of heirloom kernels to New York and farmers in Mexico are already tending plantings for them to sell next year.
A weekend in Western Mass, above the fruited plain.
Hundreds of people visit chef Hugh Fearnley-Whittingstall’s headquarters in the UK each week to gain new food and farming skills that are actually quite old.
Located seven miles south of Burlington on Lake Champlain, the farm’s beautiful formal gardens, turn-of-the-century furnishings and National Historic Landmark designation owe their existence to the fact that the inn began as the country home for a branch of the Vanderbilt family.
A marriage of old worlds and new yields a New York taste of Tuscany.
Seamus Mullen once ate a tiny egg sandwich in Spain, and he can’t stop cooking it.
An eye-opening coffee company brings beans to your mailbox and a living wage to farmers.
Edible Manhattan editor Gabrielle Langholtz has two words for you: solar cooker.
At the corner of State and Pearl streets, a lush little one-acre plot sits quietly rimmed by a crosshatch bamboo fence and overseen in part by its plumed permanent resident: a wild turkey named Zelda.
It’s not just the labor of finding the fuzzy-leafed lamb’s-quarters, heart-shaped wild violets, wild alliums or toothy tangles of dandelion, but a lifetime spent looking just a little bit harder at the city’s undergrowth and overgrown lots.
Revolution on a stick.