Finally: Camp-Friendly Pour-Over Coffee

Beeyard news and a footnote

A new addition to our flock? No, just a new purse.

Rainbow Carrots with Smoky Paprika Vinaigrette from The Picnic

Winter squash harvest in the test garden

Eating Farm to Fork in Sacramento

Introducing: Team Found Fruit

Team No Gardeners Left Behind: It’s Go Team all the way. Never mind the searing heat and a hailstorm

Chef Chat: Q&A With Nathan Lyon

Capturing a swarm of bees

Trub in the tub

Making kombucha: Like vinegar, but more low-key?

Father’s Day Gift Ideas

Products of the hive make bees into artists

Labor Day travel finds: Burning Man, Bumbershoot—and more

Help make urban farming in San Francisco a reality

Team Gray Sky Growers: Children bond with chicks, exotic greens sashay in, and hops shoot skyward. And a recipe is shared.

Where to go this weekend: Tubac, AZ

In need of beer

What’s black and white and red all over? What happens when a tomato truck hits a bump in the road

Are Your Olive Trees Too Big to Pick? Get These Little Ones

Savory Summer Galette from Homegrown

The sweet gift of honey bees

7 tips for assembling a terrific charcuterie plate

Editors’ Favorite Books of the West

Green papayas, giant prawns, and more at the Bad Skunks’ One-Block Party

Links We Love: Getting Organized

An inspiringly clean chicken coop

Team Chicken’s first few clucks

Sunset Eat Fresh Day 2: Kale chips, I love you

New Queen Bee Flora III

How to dry peppermint for tea

Local reading: What to plant vs. what to buy; eating close to home in Alaska and Arizona; foraging 101; local lamb; a chicken story from Oregon

The outdoor life

Virgin or not virgin? That is the question…

Baby carrots—cute enough to eat