Article sourced from Modern Farmer Bone broth had a big moment. For the past few years, dieters and biohackers have embraced it as the answer to staying full, repairing muscles and...
Article sourced from Modern Farmer If you’re a sucker for a good avocado, an even better one could be on the way. Scientists from Mexico’s National Laboratory of Genomics for Biodiversity, Texas Tech University...
Article sourced from Modern Farmer We’ve all been told that “an apple a day keeps the doctor away.” But new research underscores the truth behind this old proverb—especially if it’s an...
Sourced from Modern Farmer The hot sauce brand Heartbreaking Dawns makes its 1498 Cauterizer from the Trinidad Scorpion pepper, the hottest pepper in the land. One morning, I put a few rust-red drops...
Article sourced from Modern Farmer Turns out, Tozer Seeds, a British vegetable breeding company, is one step ahead of you. They’ve developed a Brussels-kale hybrid that they’re calling Kalettes™, which shoppers will...
Article sourced from Modern Farmer Crystal Bay Farm in Watsonville, California, is sandwiched between two national parks along the coast of Monterey Bay. Farmer Jeff Fiorovich says you can see the ocean...
Article sourced from Modern Farmer For many, okra is synonymous with slimy, fried seedy bits of “I’m not eating that.” But writer Chris Smith sees okra as something to embrace and...
Article sourced from Modern Farmer This fall, there is a way to avoid the butternut sinkhole. Try delicata, an heirloom squash experiencing a dramatic revival thanks to the richer flavor and...
Article sourced from Modern Farmer The mirliton is a member of the cucurbit squash family, and is the fruit of a heavy, hearty vine that loves to climb. It’s unique: rather...
Article sourced from Modern Farmer Strawberries have, according to an NPR interview with horticulturalist Marvin Pritts, undergone a huge transformation in the past century in the US. Along with many other fruits and...