Local-mindedness in the West Country’s restaurants is growing, making eating about a deeper connection between the people and the land.

For economic and health reasons, a number of Americans are making the seemingly anachronistic choice to turn their basement into a root cellar.

The joy over a Brooklyn farmer’s market may prove short-lived — its location is the site of a future Walgreens drugstore.

The Red Hook Community Farm operates in sweat equity, not the steroid equity across the harbor.

Facing a Main Street dotted with vacant stores, residents of Hardwick, Vt., are betting on farming to make it the town that was saved by food.

At the St. George Greenmarket in Staten Island, Agustín Juárez transports his customers back to their native Mexico with his chilies and tomatillos.

James, tucked among residential buildings in Prospect Heights, Brooklyn, is the kind of modest, warm refuge produced by a chef who wants to simplify things.

Over the past few years, farmers and millers have begun restoring wheat fields and reviving flour mills around the country.

Genovese basil is quite different from the big, pointy, heavily ridged basil usually sold in huge bunches at Greenmarkets and farm stands.

The community-supported agriculture business model is exploding in the suburbs of New York and elsewhere, allowing farmers and consumers to forge a personal relationship.