Articles by Abbey Perreault

It's a major turnaround from the longhorn's close call with extinction a century ago.

Years of drought have left them tragically empty.

Things get hairy when you plop pigs on a subantarctic island.

A book of bovine beauty shots seeks to revive the human-cattle bond.

For centuries, herdswomen have lured cows with haunting melodies.

For centuries, farmers suspected their sick livestock had been "elf-shot."

Get to know some cuddly roaches and dramatic beetles.

The legacy we’re leaving behind looks like a post-apocalyptic KFC.

Competitors are baking soul cakes, a bygone Halloween treat.

Let's talk about death, baby.

How new flavors are created and killed.

In Japan, the labor-intensive practice of apple stenciling is slowly fading.

They were fashionable and functional, used for dining and self-defense.

The fried fish was introduced by Jews fleeing religious persecution.

They even resemble Antarctica's mysterious icequakes.

These filter feeders might be a ray of hope amidst microplastic pollution.

Medieval epigraphs carved in stone offer a unique glance at South Indian cuisine.

Police suspect a rival grape-grower got a little jelly.

Virginia Woolf and Charlotte Perkins Gilman were both patients of his infamous rest cure.

With the right training, feral donkeys go from zero to hero.

These traveling historians are hungry for your life story.

The snack wouldn’t exist without the help of one furry critter and its unusually sharp teeth.

Wild watermelons weren't sweet, but they were incredibly useful.

A newly translated cookbook provides a tantalizing glimpse of Cairo's past.