We argue a lot about which element in the production of agave spirits contributes most to the flavor of that spirit: the agave itself; where that agave was grown and what grew around it; the cooking process; the yeast that converts the sugar to alcohol, or the mezcalero who oversees the decisions

As a former chef, I’ve always enjoyed the process of shopping and picking out my food, meeting the farmers, the growers, and the butchers that are working. So how does this transition to online?

Before you can ferment those agaves to make alcohol, you’ve got to convert the carbohydrates into sugars. One way to do that is cooking. And one way to cook the agave is underground.

John McEvoy wrote what has to be the first English-language book for mezcal geeks: Holy Smoke! It’s Mezcal came out in 2014.

If you’re not pouring a cross on the ground as a gift to the earth … if you’re not bowing to the south in gratitude to the land from which your mezcal came from … if you’re not performing a Mayan Cħa Chac ritual chant before that first sip, you may be drinking your mezcal all wrong.

This week we're presenting another episode of Agave Road Trip.  On this episode, Lou Bank and Chava Periban talk about the distillation process. Though a simple process, it is an essential step in production.

This week we're presenting another episode of Agave Road Trip.  On this episode, Lou Bank and Chava Periban talk about the fermentation process. The details of the process have a huge effect on the end result. They also talk to Armando Alvarado Alvarez regarding agave fermentation.

For decades, fish at school mostly meant one thing: breaded fingers and patties--tasty enough with ketchup, but completely detached from their natural origins. That's beginning to change in regions with access to

This week on The Farm Report, host Erin Fairbanks kicks off a multi-part series on the lamb and sheep industry, first welcoming John Wilkes, a US based livestock consultant, writer and speaker with a background as a UK sheep and beef producer and farmer to the program.

On this week's episode of The Farm Report, host Erin Fairbanks speaks with Bill Savage, owner of Pungo Creek Mills in Painter, Virginia. In 2007, Bill purchased a bushel of Indian corn from a man whose grandfather had been growing it since 1870 on the Eastern Shore of Virginia.