As consumer interest in heritage-breed meats grows, more companies are looking to get in on the market—especially when it comes to chicken. Expand your understanding of food systems as a Civil Eats ...

Shannin Rettig enjoys raising all types of chickens. She especially loves seeing the different-colored eggs they produce. Along with the standard white and brown, her heritage birds lay dark brown-, ...

Frank Reese started strategizing about ways to train his successors about 25 years ago. The fourth-generation Kansas poultry farmer had seen the industry begin to consolidate and he worried about ...

In this episode of Mother Earth News and Friends, editor Jessica Mitchell sits down for a chat with Chrisie DiCarlo and Holly Callahan-Kasmala, two best friends who are living out the chicken-keeping ...

LINDSBORG — When Matt Hemmer was a kid, he would help his dad with the cattle on their family farm in North Dakota. But when Hemmer turned 11, his dad sold the land and moved to Kansas to start a ...

reporting from PIÑON HILLS — Anyone lucky enough to taste genuine barnyard chickens knows they have much more flavor than bland industrially farmed birds crammed into huge factories.

It’s never been easier to pick up new skills to boost your independence and keep more money in your wallet while you’re at it. Let Mother Earth News show you how with hundreds of online learning ...

Café Vivant, a restaurant specializing in heritage poultry raised in the Santa Cruz Mountains, and fine-wine purveyor Somm Cellars are slated to open in a 5,000-square-foot, dual-concept Menlo Park ...

The Best Hot Sauces According to Cooks and Recipe Developers Hot, not-so-hot, and everything (zingy, tingly, crunchy, herbaceous) in between.