"Last year we had way more produce than we could use, so this year, we tried to scale back a little bit to hit the sweet spot a little more closely." ...

I really wanted to make an episode called "Portlandia", but it just didn't happen. Although we had plenty of those moments -- for instance, we got fr...

Deciding what to make for dinner can become either a stressful or repetitive process depending on what you want to do: feel like experimenting with so...

In order to make way for bad yields, bad weather, and unexpected disasters, (or just to make sure they have enough to satisfy their customers), most farms will end up with more than they can sell.

We asked dessert experts to recommend their favorite eco-friendly ice cream, so you can cool your palate and the planet at the same time.

This week we had the great pleasure of making a dinner with writer/chef Samin Nosrat (formerly of Chez Panisse) at the famed Tartine Bakery. The bake...

We weren't sure what to expect when we drove 12 miles into a Canyon in Utah to meet 70 year old twins, living off the grid, growing organic vegetables...

Most farmers in TX want to kill all feral pigs. We've heard from vegetarian vegetable farmers who use trapping to save their crops.

In Texas, feral pigs are not looked fondly upon. There are millions, they breed rapidly and they cause a lot of damage to property. The answer in Texa...

Earlier this week we went shrimping with a Vietnamese fisherman who was struggling with the economics of shrimp. To augment that story, here is a sho...

Mississippi: A beautiful state to drive across, where tamales are popular/traditional, and where sticking your hand in a giant catfish's mouth is a re...

Earlier this week I posted my latest video about the organic mushroom farmers from Sweden Creek. Carol Ann, one of the co-owners of the farm had som...

I found Curly and Carole Anne the same way I find a lot of the stories for The Perennial Plate, searching the internet. When I stumbled upon banjo p...

In summertime we see local vegetables everywhere: at the grocery store, in the back garden, farmer's market or in a CSA (Community Supported Agricultu...

When thinking of topics to cover next, I realized that I hadn't done anything on grass-fed beef. This method of rearing animals is one of the corners...

While you and I are praying for warmer weather, there are a select few that are hoping for the opposite. Those Vermonters, Canadians and Minnesotans ...

Hunting season is over, there is nothing green for miles, and squash doesn't look nearly as good as it did three months ago. But there's always an obscure mushroom laying dormant out in the woods.

Right now, it's good to be a bison farmer. There's a growing demand for the meat, prices have doubled, and there's a lot more interest in the food community, something attributable to the changing American diet.

Having gotten the chickens last spring, this winter is the first time I've had to figure out what to do with the birds during freezing spells. It turns out that chickens are tough, but their eggs are not.