Sustainability
Photo by Mark Wilson/Newsmakers
The Fate of Obama's Turkey Pardons
Every Thanksgiving, the president saves two birds from slaughter. What happens to them next?read moreDisappointment at the World Food Summit
The author decodes the declaration made at the UN's hunger conference--and says why it falls short.read more
Photo by kawanet/Flickr CC
Why I Don't Miss Bluefin Sushi
The endangered tuna was once reviled. How it became coveted--and why it's not so hard to swear it off.read more
Photo Courtesy of Coalition of Immokalee Workers
At Florida Tomato Protests, Backlash
The Coalition of Immokalee Workers still meets resistance as it tries to get farm workers a living wage.read more
Photo by FreeCat/Flickr CC
Bad News for Bluefin Tuna
After an regulatory committee failed to place a ban on catching it, the author wonders if the fish has a future.read more
Photo by adulau/Flickr CC
The Last of the Bluefin Tuna?
The fish is in on the brink of extinction due to poor stewardship. What can be done to save the species?read more
Photo Courtesy of Yale Sustainable Food Project
Need a Break? Head to the Farm
When classes and work overwhelm, the author goes to the Yale Farm to enjoy the simpler things in life.read more
Photo by Oranse Taylor/Flickr CC
Snook: A Prized--But Protected--Fish
Anglers love it because it's feisty and flavorful, but it's on Florida's protected species list. Is it okay to eat it?read more
Photo by ezioman/Flickr CC
Saving Seafood From Extinction
Despite criticism from fishermen, the government must work harder to guarantee ocean life survives.read moreRecipe: Fish en Papillote
This is a simple and elegant recipe that demands no particular technical skills--just have the freshest of fish.read more
Photo by julieabrown1/Flickr CC
How Good Meat Makes a Difference
In response to an earlier post, the author reconfirms the importance of humanely-raised food.read more
Photo by avlxyz/Flickr CC
A Defense of Meat Goes Too Far
A New York Times op-ed says it's okay to eat meat as long as it's pasture-raised. The author has some qualifications.read more
Photo by seantoyer/Flickr CC
A 21st Century Forager
The term brings to mind images of rambling through forests in search of food. But on the Yale Farm, it's so much more than that.read more
Photo by Sara Lipka
When Corn Tastes Like Mushrooms
Corn smut, a fungus, has an unexpected benefit: a surprisingly good flavor. But not everyone is sold.read more
Photo by ScubaBeer/FlickrCC
In Beer Battle, Internet Beats Goliath
How Facebook, YouTube, and the Associated Press helped a Vermont microbrewery fend off a lawsuit.read more
Photo by delphaber/Flickr CC
Natural Wines: A Taste of Place
They're biodynamic and organic, but they go a step beyond either of these classifications.read more
Photo by Daniel Fromson
A Spice You Can Find In Your Backyard
Spicebush grows throughout the country and can be paired with autumnal dishes like porkchops and apples.read more
Photos by (clockwise from top left) Ryan Somma/Flickr CC; pointnshoot/Flickr CC; Infrogmation/FlickrCC; star5112/Flickr CC
Alligator: The Last Truly Local Food?
Today, most regional dishes use ingredients from far away. But one delicacy doesn't stray far from its source.read more
Photo by ben30/Flickr CC
Pencils, Books...and Kitchen Knives
Chopping doesn't have to be a chore: Why good knives should be on every college student's school supplies list.read more
Photo by Sara Lipka
Fruits and Vegetables Under Siege
Tomato blight made big news this summer, but farmers have plenty of other diseases to worry about.read more
Photo by Anastatia Curley
Change the World: Teach Cooking
In her last weeks at the Yale Farm, the author learns the power of teaching others to make a meal.read more
Photo by Sean Fraga
On Farm's First Day, a Record Crowd
The author is thrilled and terrified by the number of students at the first workday of the school year.read more
Photo by Josh Viertel
On Urban Farms, A Sense of Place
A visit to his friends' "truck farm" causes the author to consider how farming impacts the human psyche.read more
Photo by law_keven/Flickr CC
Learning From Maine's Lobster Wars
A lobsterman was shot for moving in on someone else's territory. Why the violence is deplorable--but the feeling behind it is not.read more
Photo Courtesy of Josh Viertel
The Power of Eating Together
After witnessing the success of Labor Day's Eat-Ins, the author is reminded of the importance of community.read more
Photo by Sara Lipka
Experimenting With Ice Cream
The author's ice cream maker turns the farm's bounty, from cantaloupe to sweet corn, into dessert.read moreRecipe: Cantaloupe Ice Cream
This recipe works best with a 1.5-quart electric ice-cream maker. Adjust the proportions to your equipment at your own risk!read more
Photo by clayirving/Flickr CC
The Cost of Year-Round Tomatoes
Out-of-season tomatoes are bad for the environment and the people who grow them. What to do?read more
Photo by woodleywonderworks/Flickr CC
Sun Gold Tomatoes: A Secret Weapon
September brings new school supplies and Sun Golds--small, orange tomatoes that inspire universal devotion.read more
Photo by willsfca/Flickr CC
How to Impress Guests with Squash
Cooking with squash is not unusual, but frying the squash blossoms is an easy way to amaze your guests. read more
Photo Courtesy of Josh Viertel
Across America, Eating for a Cause
On Labor Day, thousands of people in 50 states will participate in Eat-Ins, communal meals designed to advocate for better school food.read more
Photo by Amber McKee
Labor Day Potlucks-- With a Purpose
Thousands will gather this weekend to share a meal--and protest the quality of food in American schools.read more
Photo by Sean Fraga
As Summer Ends, A Farewell to the Farm
With summer winding down, students who spent the season on the Yale Farm reflect on what they learned.read more
Photo by maggiephotos/Flickr CC
Recipe: Pasta with Zucchini
Before school starts, I recommend making this pasta recipe at least once: full of zucchini and fragrant with basil, it's a quintessentially summery dish. read more
Photo by Sean Fraga
Getting America Back in the Kitchen
What will it take to get more Americans to embrace home cooking? The author says the key is Oprah.read more
Photo by Sean Fraga
Recipe: Tomato Confit
During tomato season, confit is one of the best ways to use the season's bounty. Below is a recipe that I use every summer without fail, and is a favorite of our interns.read more
Photo by peupleloup/Flickr CC
On the Farm, Scaring Away the Bears
Most farm pests can be dealt with using one hand. But one 300-pound forager needs to be handled with care.read more
Photo by Allerina & Glen MacLarty/Flickr CC
Another Way to Enjoy Oysters
The author realizes oysters don't have to go with champagne-- they taste pretty good fried, too.read more
Photo by Justin Sullivan/Getty Images
Why Small Farms Are Safer
Congress wants to make food safer by increasing regulations on farms. But not all farms are the same.read more
Photo by cogdogblog/Flickr CC
The Real Value of Organic Food
Arguing over the nutritional value of organics misses the point: the movement was never about numbers.read more
Photo by Sara Lipka
A Farmer's Dictionary
Want to impress at the farmers' market? Study this cheat sheet of farming terms, and you'll finally understand what makes a tomato "heirloom."read more
Photo by catsper/Flickr CC
No Forks Required
Ever get tired of struggling to get a piece of lettuce onto your fork? Put aside your table manners and dive into a salad fingers first.read more
Photo by ROBERTO SCHMIDT/AFP/Getty Images
Why the Free Market Can't Fix Overfishing
The world's oceans are being hurt by excessive overfishing. But privatization isn't the answer.read moreWhere Challah Meets Okra
Jewish and Southern food traditions combine in Savannah, Georgia, resulting in dishes like pecan kugel and barbecued brisket.read moreRecipe: Matzoh-Breaded Pralines
This recipe has a long pedigree: Hannah Burnett inherited it from a family friend, Linda Himelstein, who got it from Lou Ginsberg of Hattiesburg, Mississippi.read more
Photo by Gardiner Lapham
Secrets of the Farmers' Market
Now that she works on a farm, the author gets to see the market from a new perspective.read more
Photo by Nghi Tieu
Recipe: Beet Ice Cream on Citrus Beet "Soil"
Beets aren't just for salads anymore. This playful dessert even looks fresh from the earth when placed on a citrus-flavored "soil". It was served as a dessert at Cafe Atlantico's Farmers' Market dinner on June 19, 2009.read more
Photo by Anastatia Curley
Cardoons: The Farm's Mystery Vegetable
The cardoon, a cousin to the artichoke, mystifies school children and confounds farmers.read more
Photo by Mark Kolbe/Getty Images
A New Kind of Hunting Enthusiast
The members of the Bull Moose Hunting Society are young, liberal, and hungry for the thrill of the hunt. read more
Photo by Simon Goldenberg/Flickr CC
How To Kill a Lobster Humanely
New laws around the world protect crustaceans' rights--and make it illegal to boil them alive.read more
Photo by Roberat/Flickr CC
When Rain Falls on Cherry Season
This spring's record rainfall ruined one farm's cherries and threatened its tomatoes and onions. read moreFunding the Future of Organic Farming
Venture capital firms look to "clean tech" as the new industry for their dollars. Will farming get a piece of the pie?read more
Photo by Joe Satran
An Animal Farm a Vegetarian Could Love
A trip to a heritage livestock and poultry farm reminds a former vegetarian why she started eating meat again.read more
Photo by Sara Lipka
The Joy of Farm-Fresh Cooking
Working on a farm lets the author try vegetables fresh from the ground, then add them to snacks and dishes.read more
Photo by wickenden/Flickr CC
Recipe: Lamb-Stuffed Escarole
This dish was modified from a recipe by Ian Knauer in the April 2008 issue of Gourmet.read moreRecipe: Spicy Peanut Sauce
I sauteed snap peas whole, with one package of wild rice tempeh, in a little sesame oil. Then I poured the sauce over them, simmered on low heat for another minute, and served over quinoa.read more
Photo Courtesy of L.D. Amory & Co. Inc.
American Seafood's Next Big Thing?
The cownose ray is promoted as a healthy, environmentally friendly fish. But will Americans like it?read morePreaching Gardening from the Pulpit
After giving a sermon about farming, the author is reminded of the importance of food and community.read more
Photo by Rebecca Holohan
A Yankee in Paula Deen's Restaurant
In search of "authentic" Southern food, the author makes a visit to two Savannah institutions.read more
Photo by Paul Keleher/Flickr CC
The Mystery of Cheap Lobster
New England lobster prices are so low, lobstermen are selling them on the street for next to nothing.read moreDoctors Vote for Organic Food
The American Medical Association put out a resolution last week in favor of local, sustainable food. read more
Photo by heymynameispaul/Flickr CC
An Ad Campaign for Organics
What would you put on a billboard to promote the joys of fresh, local, sustainable food?read more
Photo by Sara Lipka
Fresh Food: A New Farmer's Reward
In her second week on the farm, the author tastes the benefits of the hard work that goes into growing food.read more
Photo by Judy Sirota Rosenthal
Summer Reading at the Farm
Summer at the farm lets students engage more closely with their work, both agricultural and academic. The author shares stories of going to the library in compost-covered overalls and stopping to admire the delicate beauty of a Hydrangea.read more
Photo by clatiek/Flickr CC
Confusion at the Farmer's Market
The bounty of the farmer's market offers a surprising challenge to the home cook: too many choices. The author describes how he finally picked the items he wanted to purchase and offers the recipe he made with his selected ingredients.read more
Photo by Emily Cook
Getting to Know the Farm
During her first week on the farm, the author marvels at asparagus, peas, and a plant she meets for the first time: the scape. Despite rain, poison ivy, and ticks, she finds herself relishing farm life for the opportunity it gives her to enjoy fresh food and reflect on the puzzles of agriculture.read more
Photo by Paul Goyette/Wikimedia
How to Eat Like a 22-Year-Old
Post-college cooking presents challenges for graduates used to the abundance of the dining hall. One university tries to help, and the author--a recent graduate himself--offers a recipe for the simple black beans dish he makes almost every day.read more
Photo by Anastatia Curley
Hey Mom, I Want to Farm
With the economy in flux and interest in the food chain growing, more and more recent college graduates are thinking about choosing life on a farm over a job in corporate America. Here, advice for young people considering careers in agriculture--and their skeptical parents.read more
Photo by benketaro/Flickr CC
This Season's Pizza Topping: Nettles
Spring is a tough time for finding pizza toppings in the garden, with spinach season over and summer's bounty not yet arrived. Fortunately, nettles, a weed abundant in the springtime, go well with mozzarella. Just watch out for the stingers.read more
Photo by Alexis Arieff
From Cubicle to Farmer's Field
After months of dreaming about corn fields and ruminating on the agricultural skills humans have lost over time, the author decides to abandon her city life for a job on a farm. Here, she describes how the came to the decision--and how her parents reacted when she told them the news.read more
Photo by kevinmarsh/Flickr CC
For Brunch on a Budget, Try Frittata
With a frittata, having guests over for brunch doesn't have to be expensive or time- consuming. Just head out to the market, buy fresh, seasonal vegetables and herbs, and follow these instructions for how to make this quick, crowd-pleasing dish.read more
Photo by cloudsoup/Flickr CC
The Mystery of Spain's Sublime Ham
Food-lovers have long praised Jamon Iberico as a sustainable, humane way to eat ham. But the pigs that go into this prized ham may not be as happy or well-fed as its many fans think. Welcome to the world of trying to figure out how food is made.read more
Photo by Sean Fraga
Bringing Faith to Farming
Working on a sustainable farm at an Ivy League university, it can be easy to forget the spiritual element of farming. But a minister-in-training who helps out at the farm reminds the author of how agriculture can serve as a a metaphor for faith.read more
Photo by Sean Fraga
Why a School Farm?
A conversation with a classroom full of teenagers makes the author appreciate all that a farm has to teach: lessons in healthy, seasonal eating; an appreciation for where food comes from and all that goes into making it; and, most importantly, generosity and self-sacrifice.read more
Photo by Sean Fraga
Slow Food: The 24-Hour Pig Roast
A book, some friends, and a plenty of coffee are as important to the process as the 30 pounds of charcoal and the big rusted tube of a grill. When you go on an overnight pig roast, the delicious pork at the end is just part of the fun.read more
Photo by Sean Fraga
The 28-Day Salad: Sustainable and Fun
In a world of 30-minute meals, growing your own salad might sound like the epitome of slow food.read more
Photo by Sean Fraga
From Collards to College
Teaching Yale freshmen about the area's agricultural history before they even enter the classroom helps students adjust to their new home and local farms reach out to a younger generation.read more
Photo by Sean Fraga
Evolution at the Dinner Table, or Regression?
A new book argues that cooking facilitated our evolution from apes to humans. But is the American lifestyle of fast food and eating alone a step back towards our chimp-like origins?read more
Photo by Adactio/Flickr CC
Pizza: Fresh From the Garden
These student farmers make pizza from their own crops. They grow the basil, harvest the basil, put the basil on a pizza, eat the pizza, compost the waste, and spread the compost on next month's basil patch. And they share this recipe so you can make your own pizza at home.read more
Photo by Sean Fraga
Growing Tomatoes in the Ivory Tower
You wouldn't think vegetable farming and attending a prestigious Ivy League college would have much in common. You would be wrong.read more
Photo by jere-me/FlickrCC
Is Free-Range Pork Really Riskier?
A controversial New York Times column argued free-range pork has a significantly higher risk of carrying some very dangerous diseases. Reaction was sharp and immediate. Here, the author defends himself from his critics--and explains his funding.read more
Photo by Sean Fraga
Pig Roast, American Slow Food
There's a lot of talk about the effete, European nature of the slow food movement. But as Yale students work in shifts over the 20 hours it takes to roast a pig, they learn that Slow Food can be fun--and truly American.read more
Photo by thebittenword.com/FlickrCC
Love, Local Food, and Canned Peaches
A lesson in romance and the virtue of canned preservatives. Local doesn't have to mean fresh, after all. After getting an old boyfriend to adopt canning as a way to make great, eco-friendly food, why not try something more widespread? read more
Photo by oldpatricka/Flickr CC
The Magic of Unheated Greenhouses
The New England winter is stubborn, and often wears out its welcome. But inside Yale's unheated hoophouse lies a veritable carpet of green. When kids or jaded college students peek beneath the Reemay, they respond with the same breathless enthusiasm.read more
Photo by Anastatia Curley
Urban Oasis: The Fifth Avenue Garden
For two short months, New Yorkers will find a lush, if tiny, garden growing in the middle of the city. It's a place where New Yorkers can escape the concrete and traffic and learn about the wonderful world of urban gardening.read more
Photo by Sean Fraga
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