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Lynne Curry is a freelance food journalist based in a cattle and wheat-growing region of eastern Oregon. The author of Pure Beef: An Essential Guide to Artisan Beef with Recipes for Every Cut, she is currently working on a book about pasture-raised foods. A professional cook and former farm-to-table restaurant owner, she blogs about seasonal cooking at Forage.

Could Crate-Free Pork Become the New Industry Standard?

Two happy pigs running around outside without a gestation crate in sight.

The Nation’s Oldest Organic Produce Distributor Is Weathering the Pandemic

bu nygrens and nicole mason of veritable vegetable

The Farm to Food Bank Movement Aims to Rescue Small-Scale Farming and Feed the Hungry

Bagging lettuce from local small farms at the Vermont Food Bank

Pastured Meat Producers are Facing Catastrophic Losses. These Efforts Could Help Them Weather the Pandemic.

Carman Ranch cattle in winter. (Photo © Talia Jean Galvin)

Oregon’s Seed War: Can Vegetable Crops and Canola Coexist in the Seed Capitol of America?

farmer in a canola field checking his crop

Could the Raw Milk Boom Be a Lifeline for Struggling Farmers?

Chapel’s Country Creamery farm owner Holly Foster in Easton, MD pours milk curd of fresh raw milk. (USDA photo by Bob Nichols)

Reckoning with Opioids in Farm Country

A Decade Later, Another ‘Cage-Free’ Measure is on the California Ballot

What Could the Next Farm Bill Mean for the Organic Program?

Miguel Sacedo, 46, of Trappe, Md., harvests squash on Cottingham Farm in Easton, Md., at sunrise on July 29, 2015. The philosophical driving force behind Cottingham is to produce sustainably grown, locally distributed, and certified organic food. (Photo by Keith Rutowski/Chesapeake Bay Program)

After a Decade of Promises, Has the Food Industry Made Progress on Gestation Crates?

Pigs in confinement. (Photo by agnormark on iStockPhoto)