Both sides of the GMO food debate like to claim science supports what they’re saying, and that leaves consumers in a bit of a bind.
For over 80 years, Musgrave Orchard has been one of Indiana's premiere fall attractions. Learn how they make their award-winning apple cider!
A new provision in the health care law mandates chain restaurants to post the calories in each menu item.
High crop prices are a big motivation, but some also believe crop insurance is encouraging farmers to roll the dice on less productive land.
More than half of the nation’s fast food workers use public aid programs to support their families according to a new labor study released Tuesday.
It has been a good time to be in the farm equipment business the last few years, whether you’re a manufacturer such as Gleaner or the local tractor dealer.
Like many farmers looking for additional sources of income, Terry Cox and Karen Scales of Dragonfly Farm are adding agritourism to their business plan.
Traditional Arts Indiana visits folks at a number of restaurants and diners in Dubois County that serve variations on turtle soup.
Increasingly, the soybean is being used in manufacturing — an ingredient in everything from glue to cleaning supplies to even furniture filling.
The Natural Resources Defense Council suggests farmers could avoid major losses if they used practices that promote soil health.
It's the first day of classes at Indiana University. A new partnership hopes to lessen the food that gets wasted before it hits the cafeterias.
The 24 teens in the program all sweat in the field. But they also transform the harvest into products like ketchup and become marketers of their business.
Niche fishermen are facing an unexpected challenge to their livelihood from the state of Oklahoma, which is selling the fish eggs at a deep discount.
Corn yields are expected to be 64 percent higher than they were last year.
Some wine makers in Indiana are on track for their best seasons to date.
From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world’s largest collections of seed.
Farmers feel the pressure of feeding a growing global population and protecting the soil necessary to do that—all while operating a viable business.
We follow 500 hens from the pastures of Schacht Farm to the warehouse of the Hoosier Hills Food Bank.
Most CSA operations are small, serving dozens of customers. Others serve hundreds.
The cooperative business model, long a staple of Midwestern agricultural communities, is being adapted to serve a broader range of rural needs.