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Pig farmer Armando Escaño stands with his Iberian pigs on his farm on western Spain's dehesa. Escaño raises pigs for jamón ibérico, Spain's most prized ham.
Lauren Frayer for NPR
March 18, 2015 In Spanish villages, townspeople gather at dawn to collectively slaughter a pig, then prepare every last bit as food, even the ears. The ancient ritual, called matanza, is now drawing foodie tourists.
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At the Mini-Farmery in North Carolina, greens grow on the walls and customers can pick their own produce.
Amy Edwards/New Image Studio
May 24, 2014 Urban farmers are experimenting with growing food right near or even inside the grocery store. But it's not yet clear whether customers will value that degree of freshness over other options.
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