Ryan Goodman is a generational rancher from Arkansas with a degree in Animal Science from Oklahoma State University. He is currently pursuing a Master’s degree at the University of Tennessee, studying beef cattle management. Goodman is one of many farmers using social media to bridge the gap between farmers and urban customers. Follow his story daily at AgricultureProud.com or on Twitter and Facebook.
In the past several months, the Farmers with Issues series has featured the voices of several farmers and ranchers who try to reach out, connect, and share a window into the world of food production. Some great conversations have been launched and more than once, there have been comments implying that farmers take the winter months off.
Do farmers really have time off once the hay is in the barn and the crops are out of the fields? Personally, I take advantage of the longer dark hours to catch up on some of my favorite reading, but winter is not all rest and relaxation for farmers.
I asked a few farmers from across the country what they are up to as much of the country is hunkering down in the snow and cold.
Chef Toshio Tanabe serves up a a $110 dirt dinner at his French-inspired, Tokyo-based restaurant Ne Quittez Pas. CNN's Alex Zolbert digs in and puts the mud where his mouth is.
High-stakes lawsuits, overlapping investigations and a bitter battle over blame are spreading across Europe in the wake of a scandal that has rocked the meat industry.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Pink bubbles are one of the classic Valentine’s Day investments. While not as popular as Sweethearts, for instance—those little heart-shaped candies imprinted with slogans like “Be Mine” or “Oh Hell, A Bear Just Ate My Leg” - of which the Necco company produces some 8 billion annually, pink Champagne and sparkling wine are definitely in the romantic top-seller category, regardless.