People

Certifiably Good

When Hugh and Sarah Fitzsimons of Shape Ranch decided to switch from raising Hereford cattle to bison, Hugh thought it was important to educate himself. The initial lesson in “bisonry,” ...

By Robin Chotzinoff Photography by Jody Horton In 1983, when Mike Hughes went into the wild-game meat business, there was no such thing. Americans ate what they harvested during hunting season, but ...

When You Wish Upon a Farm

Photography by Skip Connett Green Gate Farms owner Erin Flynn has the sort of grace, elegance and beauty that isn’t immediately associated with backbreaking fieldwork and hog slop. Yet farming ...

Growing Good Things To Eat In Texas

Excerpts from a new book by Pamela WalkerPhotography by Linda WalshPublished by Texas A&M University Press • 800-826-8911 • tamupress.com (From the Foreword by Allan Jones)Pamela ...

Worth Its Wheat

With a degree in horticulture and sustainable food systems newly under his belt, 23-year-old licensed irrigator Jeffrey Wylie was looking for the next big idea. It wasn’t long before he’d set his ...

Countryside Farms

By William Norris Photography by William Norris Sebastien Bonneu’s life has taken him from his native Bordeaux to the Brazos River Basin; from delicate French pastry to pasture-raised ...

A Ripe Opportunity

The typical greenhouse-grown tomato looks and tastes like a hard pink sponge, and consumers of local, organic produce have tended to be suspicious. Not intimidated in the slightest, Reliable Organics ...

A New Daily Grind

As the man behind the World’s Best Eggs, Jeremiah Cunningham understands the unending search for excellence in all things poultry. Less than a year after going into business as Coyote Creek Farm, ...

Middlemen on a Mission

By Samuel Fromartz Photography by N. Scott Trimble It might be hard to believe that this cold, dank, 27,000-square-foot warehouse in Eugene, Oregon, across the road from several natural ...

Going Whole Hog

By Elizabeth Winslow Photography by Jody Horton My mother grew up on a small farm in Louisiana, and has vivid memories of hog-butchering time. Each year, when the weather turned cold, ...