Welcome to Connecticut Food and Farm Magazine: Part Foxfire Book; part Storey Country Wisdom Bulletin; part Vermont Life transplanted to Connecticut. As we light the woodstove for the first time this year, settle in for a good read… learn to make apple jelly and sourdough beer flatbread, read about the rebirth of a vintage cider press, growing popcorn, and the art of building stone walls. These are the voices of farmers, chefs, and makers from around the state…an insider's guide sharing the stories of Connecticut's local food movement. Sound good? Then you’re in the right place. We’re glad you’re here.
