Stories from the farm and the kitchen.
A first look at what arrives in a Farmer's Market Share box — craft cuts from independent farms, varied month to month.
A Whitney Houston tribute, rewritten for the rarest beef in the world. Made with love by Fernando Ufret.
Inside the Sena Sea process — wild Alaskan salmon, fished and handled the way a fishing family would do it themselves.
Long-form, knife-in-hand: trimming a half-packer brisket of Japanese A5 Wagyu.
A step-by-step look at trimming a full A5 Japanese Wagyu packer brisket before it goes on the smoker.
Steven Raichlen breaks down a whole A5 Japanese Wagyu packer brisket — a rare cut, handled with care.
A long, low smoke on a whole A5 Japanese Wagyu packer brisket — one of the more extravagant things you can do with a smoker.
A side-by-side taste test of grocery-store ground beef and Crowd Cow's pasture-raised version.
The world's best salmon, or carefully marketed myth? We went to Cordova, Alaska to find out.
What "Wagyu" actually means, how Japanese and American Wagyu differ, and how to spot the imitations on every menu.
Rich Wheeler of Sena Sea fishes Alaskan black cod with pots — a method that leaves almost no bycatch.
A5 Wagyu, marbled through, cut to size for the grill.
