Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
|
Advanced Search
Article

Fresh Food from a Vending Machine?

By Fine Cooking Editors

Fresh eggs, butter, sausage, and milk from a vending machine? Ja! (That's "yes" in German, of course).

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Most Popular

  1. Article Title

    Classic Tomato Soup Recipe

  2. Article Title

    8 Secrets For a Moist & Juicy Roast Turkey

  3. Article Title

    Potato Gnocchi Recipe

  4. Article Title

    Osso Buco Recipe

  5. Article Title

    Classic Bread Stuffing Recipe

Vending machines are synonymous with junk food, but that could change if a certain German farm has its way. Drop a few coins into the vending machines operated by Peter-und-Paul-Hof farm and you can get fresh eggs, butter, sausage, and milk. The farm previously delivered its goods door to door but found the process too costly and time consuming. Now the farm has vending machines set up in 13 German towns.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

What We're Cooking Now

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

© Copyright 2022 Meredith Corporation. All Rights Reserved.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this Article

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a Fine Cooking subscriber to access this feature.

Fine Cooking Cover

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.