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By JACOB NELSON

“Compost is not soil, but it makes your soil better,” says Mike Mahar, owner of Bear Path Compost in Whately. “It adds life to it. If you’re going to take something out of the soil by harvesting, you should put something back in, and compost is...

By JACOB NELSON

A knock on the door interrupts the conversation. Someone is here to trade cheese for Real Pickles’ fermented veggies.Kate Hunter, a marketing coordinator, assistant sales manager, and worker-owner at Real Pickles, gets up to confirm the terms. Out the...

By JACOB NELSON

“We do a little bit of everything,” says Andrea O’Brien of O’Brien Farm in Orange. “But mostly we milk cows.”Running a successful dairy farm requires commitment, perseverance and creativity. That’s especially true in recent times, as the costs of...

By JACOB NELSON

‘The best carrots you’ll ever eat are picked in January or February,” says Erik Debbink, owner of Lombrico Farm in Whately. In the dead of winter, their sweetness shines through.Lombrico Farms is one of a growing number of local farms working hard to...

By LISA GOODRICH

At first glance, Charlemont may seem an unlikely place to open a restaurant that features New Orleans cooking. When the pandemic offered a chance to try something new, Wesley Janssen and family saw the opportunity for a homecoming.The Northfield...

By JACOB NELSON

Talk to most farmers raising animals on pasture, and they’ll tell you the same thing – from a farming perspective, the animals are secondary.“Our mantra is creating good food from grass,” says Kyle Bostrom of Bostrom Farm in Greenfield. “Basically, we...