Ann Kent

For those of us with a sweet tooth (or an urge to snack on things in front of us), this can be a treacherous time

Scheufler Farms, Inc. Fall Harvest 2015 is officially over. It ended last Friday, when the crew finished in the milo field.

Usually it's the double-crop beans

Fall is a busy time on a Kansas farm. It's the place on the calendar where harvest and planting intersect.

Unlike wheat harvest, which wraps up

My grandfather, Leonard, passed away at age 93 on Thursday. He was a kind, gentle man. A father, a husband, and - as many of

As the autumn leaves set fire to the sky
the garden now begins to fade away.
A tale that tells of summer drawing nigh,
kids

If cooking is a giant chemistry experiment, fermentation is a lesson in biology. Preservation is a happy marriage of these two sciences.

Lately, between the Community

Farm life. It's quite romantic. Or rather, romanticized.

When I talk to anybody I've ever met who has lived in a city -- or even in

Today we're going to talk about germs.

Or rather, we're going to talk about yeast and bacteria.

These delightful little organisms are often thought of in a

I'm a farm kid at heart.

I love big cities. I love exploring new places, trying new foods, and encountering new cultures.

But there is something about

Sustainability. It's a buzzword. It's a fad. It's a culture shift.

But really, what is sustainability in terms of how we grow our food in the

There are a few things you should know about me if you're going to bother to read anything I write, so I suppose I'll use