William von Schneidau, an intrepid butcher in Seattle, is giving a whole new meaning to "potbelly pig." Lately, he's been feeding marijuana refuse to the pigs he turns into prosciutto for BB Ranch, his butcher shop in the city's famous Pike Place Marke
How does a new craft brewer stand apart from the pack? A few have hitched their brewery onto the local food bandwagon. Sourcing the ingredients that form beer’s DNA straight from the fields around them.
Last year, almost the entire Michigan apple crop was lost because of 80-degree days in March and then some freezing April nights. This year, the apples are back, but everything always depends on the weather. The state was under a freeze warning Sunday night — a scary prospect if you're an apple grower and your trees have just come into bloom.
For decades, scientists have believed our ancestors took up farming some 12,000 years ago because it was a more efficient way of getting food. But a growing body of research suggests that wasn't the case at all.
"We know that the first farmers were shorter, they were more prone to disease than the hunter-gatherers," says Samuel Bowles, the director of the Behavioral Sciences Program at the Santa Fe Institute in New Mexico, describing recent archaeological research.