What if I told you I’ve been making grape pie? Would you believe me? Or, like my mother, would you need me to cut you a slice, to prove it?
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Ken Mason is an avid cook. His son Morgan is a fisherman, and he often shares extra bluefin tuna with Ken. This summer, Ken’s been experimenting with smoking the belly, or Toro, of the tuna.
When we talk about the differences between farm animals raised on grass versus grain, we usually focus on health. But there’s also a set of relationships that’s lost when these animals follow the sound of grain in a bucket instead of grazing.
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This year, in addition to COVID-19, Falmouth sheep farmers Diana Wickman and Simon Thorrold face another challenge: a level 2 statewide drought.
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As a young girl in in a small town of Finnish immigrants in Western Massachusetts, Elinor Arsenault learned a traditional shortbread recipe from Finland. The secret? Lots of real butter.
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My mother is a profound believer in the power of zucchini. A zucchini patch, she says, is a meal. It can feed a family for breakfast, for lunch, for dinner on the grill. Today, her favorite zucchini bread.
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More than 100 years after the chestnut blight killed off American chestnuts, the United States is the only country that can grow this crop that doesn’t have an established chestnut industry. Jono Neiger is working to change that with blight resistant Chinese chestnuts.
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Michael Holt’s rosehip obsession started with an apricot mousse. Now he makes the dessert each year with wild rosehips. It’s a process—and it’s become an annual neighborhood tradition.
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Kris Smith follow a method known as Korean Natural farming, which he says has totally changed the way he thinks about growing food. A huge part of KNF involves making fermented soil amendments.
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John Kempf is a longtime farmer, biochemist, and a leader in regenerative agriculture. As a young man, he experienced firsthand the disintegration of our current agricultural story. Today, he’s working toward a visionary future.
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A few years ago, a listener sent in a recipe for black raspberry ice cream. Today, Elspeth, her daughters, and two teenage friends make Andrea Thorrold’s black raspberry ice cream—the taste of summer.
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Zucchini is the home gardeners' summer squash of choice. But Wellfleet farmer Victoria Pecoraro prefers varieties that stay small—like Ronde de Nice. Plus, a killer recipe for Zucchini Parmesan.
Roe Osborn is obsessed with growing celery. It turns out homegrown celery keeps longer—and has a different flavor—than the kind you find at the store.
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It takes a long time to get to know a place. Take the wild cherries, for instance. I noticed them for the first time last summer, even though they’ve been growing in my yard for years.
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In the Northeast, 99 percent of farmland is owned by white people. Stephanie Morningstar of the Northeast Farmers of Color Land Trust (NEFOC) explains the legacies of stolen land and stolen labor that built our current agricultural system, and how NEFOC is working for change.
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Dave Ross worries that the cranberry industry’s focus on yield is driving farms out of business. He explains why recent changes are pushing small growers off the bog, and why he thinks refocusing on flavor is a better solution.
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Most people know that honeybees are vital for food security. But bumblebees are more important than we realize, and we’re losing species quickly.
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Shipped from Michigan, a box of bumblebees arrives at a pick-your-own blueberry farm in Dennis. When it comes to pollinating blueberries, bumblebees are by far the most efficient.
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What if our local food economies worked like an apple tree? Alice Maggio imagines local economies that are perennial, rooted, seasonal, and based in reciprocity.
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Many pollination stories focus on honeybees—why we need them, what challenges they face, and what local beekeepers, farmers, and citizens are doing to safeguard them. But native insects are also part of this conversation.
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