Check out our fresh new look

It's nice to re-meet you. Plus, lots of new stories from the wide world of food and farming.

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Lena Beck & Modern Farmer
August 11, 2024

Hello! Lena here, staff writer at Modern Farmer.

If you visited our website sometime between last Wednesday and today, you might have noticed something different: Modern Farmer got a glow-up! 

We’ve been working on a website refresh for a long time, and are very excited for you to take a look. You’ll find a lot of the same great stuff—meet the modern farmer profiles, special series, and in-depth reporting on food equity, conscious consumption, and farming redefined—just with a sleek new look. Check it out.

Speaking of new stuff, we have a lot of fresh reads for you this week, such as this behind-the-curtain look at what it’s like to work in a slaughterhouse, and this piece about a seafood chef and forager duo who build menus around what’s seasonal and what’s available, not what’s trendy.

Enjoy!

At Seabird, a North Carolina restaurant, a chef and forager are showing diners how seasonal eating applies to seafood.

A man and a woman, both in plaid shirts, sit on a boat and look out to sea.

Dean Neff and Ana Shellem on the water | Photo: Baxter Miller

Also fresh this week

a woman stands next to hanging beef carcasses in a slaughterhouse

Britny Polk at work | Photo: Heidi Chaya

It’s dangerous work, both physically and mentally. But it needs to be done. Here’s what it’s really like to work at a meat-processing facility.

The back of the US White House surrounded by green trees

What could our food system look like under these two different leaders? Here’s what we know from their policy positions.

Thanks for reading, and we’ll see you next week!

~ Lena

Weekly Action | Curious about what’s in season in your region in mid-August? Check out this easy-to-use guide. 

Hungry for more? Check out the Modern Farmer Solutions Hub for more actionable advice and resources.