This season's storms aren't a fluke. They're one consequence of a century long pattern in which the Midwest has gotten as much as two degrees warmer.
JBS is a powerhouse in meat. The Brazilian multinational is the largest global producer of beef, chicken and lamb, and number three in pork.
The nation’s flock of egg-laying hens is at its smallest since 2004 thanks to the massive outbreak of avian influenza this spring.
Some cultures claim orchid cactus stem extract works as a cough suppressant, while others cook the petals into a soup that’s assumed to be an aphrodisiac.
Grow Well Missouri passes out seeds and starter plants at area food pantries so locals can grow their own food.
Researchers found that the virus was spread up to a half-mile during two windy days that “appeared to be related to clusters of outbreaks 5 to 7 days later."
The parts of the federal government that regulate agricultural pesticide use want nothing to do with legalized marijuana.
According to the National Safety Council, 1 out of every 10 agriculture injuries results in amputation.
Whether a label says it’s low in fat, produced without hormones, or a good source of protein is largely governed by consumer demand and corporate profit.
A class at Iowa State University encourages students to invent a new food product and demonstrate how they would take it to the marketplace.
Finding enough farmers is a challenge for chefs who want to go local, but the infrastructure is growing and more restaurants are overcoming those barriers.
Elite-cattle breeders and commercial beef and dairy producers use embryo transfer to reproduce dozens of calves a year from their genetically superior heifers.
Things were different fifty-years-ago when fruit and vegetable production was a larger part of Midwest farming. Now it’s all about corn and soybeans.
Before the mid-1980s there were no farms in this country offering CSAs. Now there are upwards of 5,000.
Healthy dung beetle populations can make a cow pie disappear in a matter of hours, but dung beetle populations have been declining for decades.
Beyond containing the virus, there’s another huge challenge: disposing of all the dead birds.
Journalist Michael Moss argues food companies have been deliberately bumping up the salt, sugar and fat levels in processed foods to get us hooked.
The average American eats roughly a half-pound of lamb per year. That number has been dropping for decades.
A farmer wants to burn in Goldilocks conditions – everything needs to be juuust right.
The real problem, say some farmers and federal officials, is that the American and Chinese regulators don’t approve new technologies at the same time.