Stories from The Allegheny Front archived under

sustainable agriculture

Grass-Fed Beef Grab

Eating local is environmentally friendly, but it's hard to find local meat in the supermarket. So a group of foodies in Pittsburgh have taken 'farm to table' into their own hands. The Allegheny Front's Reid Frazier went to find out how, and got in on some of it himself.

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Commentary: Farm Dogs

Across America, homesteaders are taking another look at a rare kind of "heritage breed" of dog. The English shepherd used to be a common presence in most Americans’ lives. Hobby farmer and search-and-rescue dog handler Ken Chiacchia tells us how he came to belong to a particular dog.

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Are You Going to Eat THAT? Fermenting the Harvest

Historically, people have taken advantage of harvest time by preserving foods through fermentation.

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Are You Going to Eat THAT? Fermenting the Harvest

Historically, people have taken advantage of harvest time by preserving foods through fermentation.

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Food Blogger Cooks Up Dinner with Farm Market Fare

Elizabeth Schandelmeier-Gilgunn of Slow Cooked Pittsburgh picked out farm-fresh items at the Phipps Conservatory Farmer's Market in

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Unwrapping the Secretive Label at Trader Joe's

For the eco-conscious shopper, a trip to the grocery store means more than just picking out something tasty for dinner.

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Berkshire Prosciutto: Heritage and Biodiversity

Over the last 30 years, American consumers have sought leaner pork.

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Greek Yogurt Surge Increases Demand For Milk

Yogurt has always been associated with good health. Now demand is growing for a new kind of yogurt--the Greek variety.

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The Beef Draft

What better way to choose beef than from a cow you sort-of, kind-of, "know"? That's what happens in a beef draft.

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Going Whole Hog: On Consuming a Whey-Fed Pig

Feeding whey, a cheese byproduct, to pigs is a method thatís been used for years in Italyís Parma region.

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