Many farm workers call blueberries their favorite crop to pick, but it's a short season, and workers and their families have to keep moving.
In a weeklong festival, refugee chefs teamed up with their French counterparts to serve up feasts that fuse their culinary traditions.
A new study supports planting perennial grasses on current cropland as a way to reduce nutrient loss from farm fields.
Many food companies began labeling food that has genetically-modified ingredients in anticipation of a Vermont law that kicked in July 1.
A new UN report says 31.4 percent of worldwide fish stocks were caught at unsustainable levels in 2013.
Americans buy twice as many packages of bagged salad greens as heads of lettuce these days. Is the bagged stuff just as good?
Some say Senate Bill 764 is a step in the right direction for GMO-label advocates, but others say the bill isn’t enough.
There may be limitations to the benefits of urban agriculture.
When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated and sometimes mysterious.
This protein-packed granola contains far less sugar than store-bought versions, and it tastes just as good.
Colorado's "Insectary" is developing insects that will combat pests, without the aid of chemicals.
Because they've been pickled with beets, that's why! Chef Arlyn Llewellyn's pickled deviled eggs taste as spectacular as they look.
We take you inside a "silly animal contest" in Colorado, where chicken owners hope their bird is crowned Prettiest Chicken.