Rosh Hashanah began at sundown, and with it comes traditional foods like apples, pomegranates and honey.
I may not be ready for cooler weather, but I am sure ready for fall food!
A new report, "Apples to Twinkies," finds that taxpayers are spending billions on junk food subsidies and only a fraction on fresh food subsidies.
Weeks after Hurricane Irene tore through the east coast, farmers, consumers, and government officials are still taking stock of its impact.
You want to avoid pesticides but you're on a budget. The "Dirty Dozen" to the rescue!
With a smaller portion of fries and apple slices automatically included, McDonald's is trying to make its Happy Meals healthy (relatively speaking).
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
We visit Brothers Drake Meadery to taste their many varieties of honey wine. And what is killing all the bees? Harvest Public Media might have an answer.
Roasted sweet potatoes, Mexican chayote squash and crisp apples mingle with bacon and fresh fragrant herbs for a filling breakfast for dinner hash.
For locavores, apples are the perfect fall food, and this apple crisp is the perfect fall dessert!
Crisp apples, crunchy celery root all dressed in a tangy and light dressing topped with pumpkin seeds a true taste of fall!
The Japanese technique of apple growing is the perfect combination of science and art.
A few weeks ago, we pickled vegetables to preserve the flavors of summer. Today, it’s fruit’s turn!
Making your own jam or jelly is not difficult at all. All that's needed are canning jars, pectin, lemon juice, fruit and a sweetener.
Washington state apple growers are trying to make a change to less-toxic pesticides in advance of a 2012 EPA deadline.
Two apple recipes on the podcast today: apple pie and apple butter, and our special guest Gary Nabhan talks about heirloom apples and eating local.