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Our New Obsession: Knockwurst

If you live in the U.S. (or anywhere else on the planet), you’re probably familiar with the hot dog, also known as the frankfurter—a nod to the city of Frankfurt, Germany, likely where its prototype was born. But you may not have heard of the hot dog’s delicious cousin: knockwurst. Read more »

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The Power of Pollination

A couple of years ago, farmer Tony Emmi’s neighbor asked him for a favor. Mr. Winter, his friendly, longtime beekeeper and proprietor of Winter Apiaries—located just down the road, outside Syracuse, in upstate New York—was doing some renovations on his property and wanted to know if Tony would be willing to store some of his honey bees for him temporarily. Read more »

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The Almond Brothers

Meet California’s John, Jim, and Joe Gardiner, whose big ambition yields an amazing little nut. Read more »

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The Case for Better Beef

It’s a brisk winter day in Bolinas, a wind-swept coastal California hamlet north of San Francisco. Seated beside a roaring fire, in a home nestled on his BN Ranch, legendary livestock farmer Bill Niman, in jeans and fleece, is talking about burgers. And he’s getting a little worked up. Read more »

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The Magic of the Pixie Mandarin

An intrepid family’s quest for better-tasting citrus Read more »

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BN Ranch Joins Blue Apron

We’re excited to announce that Bill Niman, a legendary rancher and animal welfare pioneer, and his BN Ranch have joined Blue Apron. Read more »

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Lemons Like You’ve Never Seen

If you’ve cooked with us, you know we love our lemon zest. But this time the lemon in your box looks a little different. Here’s why. Read more »

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The Secret Story of Soil

Chris, the owner of Say Hay Farms in northern California’s Yolo County (northwest of Sacramento), isn’t what most people would think of as a typical farmer. A UC Berkeley graduate with a degree in Philosophy, he’s a brilliantly articulate admirer of soil. Chris wants us to think about “dirt” differently. His main lesson: it’s alive, “a giant living web.” Soil teems with an ecosystem of countless microbes, crucial to growing healthy, delicious produce like Say Hay’s gorgeous orange cauliflower, hearty beets and petite shokichi squash. “Once you kill that ecosystem it takes a lot of work to build it back up,” he says. “It’s not something that you can take lightly.”
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One Man’s Quest for the Perfect Fish

Josh Goldman has finally settled down: After years of searching, the fish farmer found the perfect fish to raise. Delicious and sustainable, it’s called barramundi, and it took him over three years and 30 tries to find it. Read more »

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Seafood in a New Light: The Truth About Wild and Farmed Fish

It’s no secret that we’re huge fans of seafood: the health benefits are undeniable (we’re looking at you, Omega-3s!) and it’s a delicious and, most importantly, sustainable source of protein. Not to mention, producing seafood requires dramatically less energy than other animals. For example, it only takes one pound of feed to create one pound of fish, but for meat and poultry it can require up to nine times as much feed. Supporting sustainable seafood choices is a win-win for us all. Read more »

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