Grocery delivery is nothing new. However, a growing service in the Midwest brings locally grown items directly to consumers. It is similar to a farmers’ market, but producers only supply pre-sold items, eliminating the uncertainty of daily sales. ow.ly/Qq8m50RtZKR

Discover how the InterTribal Buffalo Council, a Native non-profit group dedicated to restoring Tribal bison herds, is preserving traditions and advancing food sovereignty. Learn how they're making a difference: ow.ly/z5sh50Rv6qV

For many small-scale growers, 'local' is the word that makes their business work, yet often, their seeds come from far away, even overseas. Recognizing this gap, some are striving to localize the entire supply chain, including seed farming. ow.ly/FXLS50Rv2Y1

Have you ever stood too long in the coffee aisle, completely perplexed by your choices? What do the terms on coffee bean bags even mean? ow.ly/hchp50RsZr5

“I have never been comfortable taking an animal as intelligent as a pig and cramming them into a concrete box for the sake of efficiency.” As the sales of antibiotics for use in livestock increase, meet the farmers who say they have a better way: ow.ly/nxlO50Rv2o4

Fertilizer is believed to have been responsible for at least a 50 percent increase in crop yield in the 20th century. But what does each nutrient actually do? Get the dirt on fertilizer: ow.ly/M6Z350RsX3W

Would you try cheese made from unconventional sources like seaweed or insect protein?

Researchers and food innovators are venturing into new territories—using microbes, mealworms, and seaweed—to craft cheeses that could change our culinary landscape.

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Across the country, farmers growing apples and other tree fruits are finding ways to mitigate the challenges of ever-increasing climate threats, from spring frosts to drought. Dig into these innovative efforts: bit.ly/3QbtWJh

The Jones family farm stands on an island facing Black land loss. bit.ly/49MIlCE

Bats help farms, but in general, farms don’t help them back. Some farmers are trying to change that with a more bat-friendly approach. bit.ly/3W9jIwP

Here’s how four trailblazing school districts are gaining traction, from getting buy-in from kids to upping creativity in the kitchen. bit.ly/3vX7QU3

A conversation with Susan Witt, a pioneering voice on the topic of citizen responsibility for shaping local economies, which includes ensuring access to affordable farmland. bit.ly/3Q7i1MF

So thrilled to have our look at organic labelling nominated by the Digital Publishing Awards! You can read the piece by senior editor Emily Baron Cadloff, and the rest of our Food Fraud series, right here: modernfarmer.com/2023/10/phonie…

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Very proud of this piece and the work the entire Modern Farmer team did on our Food Fraud series. Congrats to all the nominees!

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Nearly half of the unused or uneaten food in the US occurs at the household level, but there are many things that individuals can do to combat this problem. Let’s make the replies a source of inspiration today—tell us a creative way you reduce food waste. ow.ly/yQXh50Rfsty

Across the United States, farm land is getting bought up by developers eager to subdivide it. Land trusts may be the solution to the farm loss problem. bit.ly/3VYWn0U

Upcycling is for more than just consumer materials. You can upcycle food, too—think repurposing fruit pulp for muffins or using cheese rinds for soup bases. Tell us: What are your go-to strategies for reducing food waste in your kitchen? bit.ly/43YYT9B

Today is Earth Day. The theme of the holiday this year is “Planet vs. Plastics,” so let’s talk about action. What community-led initiatives have you seen - or would like to see - that tackle plastic pollution? Share your stories or ideas in the comments.

Trying to make the ‘perfect’ decision over such a thorny issue is simply not possible. Instead, aim for ‘less’ and ‘better’. bit.ly/4427ZSS

Manure biogas production has been touted as an environmental remedy to methane emissions from animal agriculture. But researchers, advocates and community members want you to know what’s really going on—and what you can do about it. bit.ly/4aRLaU7