Making maple syrup does not need to be left to the experts. Michael Farrell's "A Sugarmaker's Companion" will give you the tools you need to do it yourself.
The obesity rate dropped 43 percent for young children over the past decade, marking the first major decline in the obesity epidemic.
Unhealthy foods are already being taken out of school lunches. Next up is the removal of unhealthy food marketing in schools.
Organic farmers are raising opposition to FDA food safety rules that will put the squeeze on small-production farms.
New research indicates that soil is eroding from farms much faster than previously thought.
Some parts of California haven't seen rain since July 1. This week, farmers were told they will not receive water from government reservoirs.
Give Chef Dave Tallent the chance and he'll change your mind about beets with his Italian-inspired Beet And Goat Cheese Ravioli.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
According to a USDA Census released last week, Indiana farms and farmland is decreasing.
Shake off those polar vortex blues and get your hands dirty! Stephanie Solomon says it's never too early to start your garden preparations.
In the United States, more than 75 percent of food contains genetically modified ingredients. What's a GMO-free consumer to do?
Deb McKee Kelly's table at the Bloomington Winter Farmers Market is stocked with lettuce, arugula and basil she grows on her hydroponics farm.
Food stamp use at military groceries has risen for the sixth straight year.
Farmers are using precision information from their fields to prescribe exact doses of everything from seeds to fertilizer. How much data do they want to share?
As the world's topsoil erodes and drinking water stores dwindle, developed countries could be forced to recycle more human waste to grow food. How safe is it?
Reports of pesticide contamination and wind-borne GM seeds have farmers at loggerheads over seemingly irreconcilable practices.
Bring something homemade, homegrown or foraged to trade at the Bloomington Food Swap, and who knows what goodies you'll take home with you.
Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.
A new study finds that simply opening stores that offer fresh produce doesn't mean residents in food deserts will change their eating habits.
The dairy industry is more efficient than ever, but ramping up production is costly and often out of reach for some small dairies.