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Bison is perhaps one of the most popular North American symbols. In fact, it has recently been designated an official mammal of the United States! Over the past few years, bison meat has been growing in popularity as a healthier meat option.

Yes, you read that right. The first Saturday of May is the annual World Naked Gardening Day, when people are encouraged to, you know, tend their garden in the nude. Of all the bizarre and random holidays out there—Lost Sock Memorial Day, also celebrated in May, does in fact exist—is it really so crazy to dedicate one day of the year to getting back to our (naked) roots and being one with nature? …well, probably.

Of all the buzzwords floating around the sustainable food world—superfood, antioxidant, probiotic, etc. — “raw” belongs rather high on the list. So what exactly does it mean when honey is labeled raw and why is it better for you than typical commercial honey?

As May approaches, so go the days of tapping maple trees to collect their sweet sap. It’s the end of the maple syrup season, and in places like Quebec and Vermont, two of the world’s largest producers (77% and 5.5%, respectively, of global supply), maple operations are transforming sap to syrups in massive quantities. But how exactly is maple syrup graded?

It’s important to remember that farming, doesn’t just mean for food — so for this edition of “Know Your Farmer”, we’re going to be profiling one of our producers on the site who sells natural soap and skin products. Just like food, the production of items like these has an impact on our health and the environment, so it’s equally important to buy eco-products, as it is eco-farmed food. Rossitsa Owens of Herbal Poetry understands this, and does her part by creating her products with herbs grown in her own garden, and honey, beeswax, and propolis from her own beehives, full of happy bees. Take a closer look at who Rossitsa is, and why she’s into bee-ing green! (…see what I did there?)

The thought of maple syrup evokes a variety of images for people depending on who you ask. Some think of Canada, others a short stack like their mom used to serve it. Whatever maple syrup reminds you of, one thing is certain, people love it. So while we’re still in the rather short maple syrup season, let’s talk about some maple syrup basics.

The USDA has released a proposed rule to amend the current standards for the USDA organic certification as they relate to the production of meat and poultry. The new rules would introduce stricter animal welfare regulations for certified organic chicken and meat in the large and growing organic industry.

On April 7th, Maryland became the first state in the nation to protect its bees from harmful pesticides when the House and Senate agreed upon and passed the Maryland Pollinator Protection Act. It is now awaiting the Governor Larry Hogan's signature.

Though it may be inevitable in today’s food-trend-centric market to avoid that hardy, chewy, dark leafy green known as kale, there are so many varieties that it’s likely you have not seen them all. Red Russian kale, also known as Ragged Jack kale, is an heirloom variety thought to have been brought to Canada from Siberia by Russian traders circa 1885. Like most varieties of kale, it’s a hardy, green plant. Unlike other varieties of kale, it has a purple stem and wispy, oak-like leaves—that happen to turn purple, and get sweeter, in cold weather.

A new study found that parmesan cheese from some manufacturers, despite being advertised to contain "100% parmesan cheese", consisted, in fact, of other types of cheeses, cellulose, and even wood pulp.

The United Nations Food and Agriculture study, published in the journal Science in January, found that attracting more bees could help farms increase crop yields by a median of 24%.

Some information and advice for those that like to grab a midnight snack.