This week the food issue for the New Yorker is released, read about king’s meals, food politics, foraging, etc, via New Yorker.

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Video: take an adventure with an entomophagist, an insect eater, via The Perennial Plate.

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Butcher shops are popping up all around the country with staff who know their cuts and where their animals are from, via NYT.

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A history of maple syrup in the United States and how it commercial syrups became so sweet, via The Atlantic.

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Video: Daniel Klein is in Vermont experiencing farms using draft power and making farmstead cheese, via The Perennial Plate.

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