A comprehensive roundup of available science and study disproves the arguments that industry uses to support genetically modified food and crops.
Learn how to clean cast-iron cookware that’s old and crusty, and get some tips on seasoning cast-iron cookware to revive it even further.
Lemony sorrel is the base for a classic Eastern European soup that's equally good served hot or cold. It's fast, easy and tastes of spring and early summer.
Learn whether you need to locate a butter churn for making homemade butter.
With its recent FDA approval, the first LiLi pasteurizer was purchased for use at a New York micro dairy.
Watermelon rind is this frugal pie's summery secret ingredient. Think of it as summer mincemeat.
Readers responded eagerly to our call for recipes to use up green tomatoes. An Ohio woman wowed the judges with her entry.
Easy-sew step-by-step instructions (with photos) to repurpose feed bags into handy totes.
Meat, eggs and dairy from grass-fed animals provide superior nutrition. Join our nutrition testing program for proof you can use.
Use care when cooking red kidney beans in the crockpot. The beans contain a toxin that can be activated if the beans are raw or undercooked.
If you've been considering an electric pressure cooker, consider the Instant Pot. It’s well-made, durable and has many functions.
Monsanto, the world’s largest producer of genetically modified seeds and the toxic herbicides used to drench them, is calling itself a supporter of sustainability. You’re kidding, right?
Michigan invasive species order takes aim at heritage and Old World hogs.
During World War I, the federal government ordered people to keep a backyard flock of chickens. What happened? Why is it so hard today?