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Food & Drink

Cheese, honey, syrup, meat cuts, spirits, beer, and artisan food products from farm to table.

36 stories across the archive

Native foods represent past, present, and future.

A Taste of Honey

Childhood dream turns into something more.

Hot trend opens up new market opportunities.

Class is in Session

Homestead cooking classes excite the mind, palate, and love of land.

A Sea-Swept Cheese

Cheesemaker finds success among the seals.

Farmers feed local food fans tofu and rice...in the Alps.

Selling the cow herd a mark of success, not failure.

Cotton farmers take fiber from field to function.

Cheese Pedestal

A new museum shines a light on the art of cheesemaking.

Crunching the Numbers

Peanut farmers crack code on adding value through artisan butter.

Protein Turning Heads

The milk of the 1990s is not what we're making anymore.

Heating Up Summer's End

Pueblo chile farmers roast up spicy delights.

At Fraga Farm, goat milk is the answer, from cheese to chapped hands.

As Fresh as It Gets

Luxury Charlevoix hotel establishes its own farm.

Masters of Marbling

Raising the bar on pork flavor and tenderness.

Stacking Enterprise

From brewery to bison, this ranch taps every income stream possible.

From Field to Focaccia

Yesterday's wheat field is tomorrow's fresh-baked bread.

Revolutionary Spirit

California agave growers explore north-of-the-border spins on tequila and mezcal.

Start to Finish

Farmcrest Foods finds success through vertical integration.

Freeze-Dried Success

Small Vancouver Island farm goes gourmet with freeze-dried meals.

So Classic, So Modern

Ancient olive oil has everything today's consumers want.

High on the Hog

Patience turns Spanish ham into gastronomic art.

Patience turns Spanish ham into gastronomic art.

Big beef outfit branches off into Belties niche.

A Taste of Place

Vasilos Gletsos' beer provides—literally—a taste of rural Vermont.

Non-Profit, Plenty of Benefits

Non-profit creamery is a lifeline for isolated dairies.

Whiskey to Remember

Flyover Whiskey commemorates farmers' corn harvest.

Babettes Sweet Legacy

New England meets Iceland in this family's handmade skyr.

Catering Market

Eng family finds success anticipating public demand.

From farm to table, this ranch family is improving lives along the way.

Taste of History

Quebec grower says heirloom varieties' flavor can't be matched.

Ghee takes butter to a new—and very ancient—level.

Distilling Legacy

Interlocking the advancements of each generation with the next in mind.

For the Love of Syrup

Peter Freeman's and Danielle Weber's sugar shack near Elginburg, Ontario, is a magical place during the maple syrup harvest. .

Cut, Cut...Chop!

Meat collective teaches home cooks to break down whole animals.

Meat Straight From the Farm

USDA-inspected on-farm slaughter meets quality and economic goals.

Other topics

Crops & Agronomy Soil & Water Livestock Conservation & Sustainability Farm Business & Markets Technology & Precision Ag Tech@Work Column Specialty Crops & Horticulture Farm Life & Family Health & Well-Being Ag Tourism & Education Weeds & Pest Control John Deere & Heritage History & Culture Weather & Climate

The Furrow is published by John Deere. Koenig Equipment is an independent John Deere dealer and is not the publisher. Story headlines and summaries are John Deere's; the issue overviews on this site are written by Koenig Equipment. Read full stories at deere.com.

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