Eggs are the star of the show at the Schacht Farms table at the Winter Farmers Market.
American meat consumption has declined 12.2 percent since 2007. Both industry and food policy critics think they know why.
We visit Jeff Mease's farm in Indiana to meet his herd of water buffalo. Then we use potatoes, rutabagas and bison meat in three hearty, winter dishes.
Beef Products, Inc. discovered injecting waste meat with ammonia killed dangerous germs, making it safe to eat. That made it an economical option for fast food.
Cantaloupe, beef, prepared salads -- recalls have dominated food news recently. What are the worst food-borne pathogens and how can consumers avoid them?
Tyson Fresh Meats is recalling 131,300 pounds of ground beef for possible E. coli contamination.
A major beef recall is underway after E. coli was found in frozen beef sent to Georgia school districts. So far no contaminated meat has been served, says USDA.
Meat enhanced with solutions and flavorings can have five times as much sodium as would naturally occur in the product.
The USDA now says you can "Be Inspired" to cook pork less, but one state has made it illegal for restaurants to cook rare beef. The pink meat controversy!
The questionable beef lawsuit was dropped, and the "Outside the Bun" company is seeking revenge.
Taco Bell fights back after statements that their "beef" isn't really beef.
If you get into the habit of saving the bones from your steaks, you'll have the 3-4 pounds of bones you'd needed to make stock in no time.
Save your chicken and beef bones and make yourself some broth. Not only is homemade stock rich with minerals, it will make any dish that much more tasty.
Taco Bell's meat is under fire as an Alabama law firm claims Taco Bell's "beef" isn't really beef.
From beef tongue, the next adventure in organ meats is beef heart. This recipe marinates and grills the meat.
Everyone’s got one – a chili recipe. The first recipe is my mama’s original recipe, and the second one is my modern adaption.
Never cooked with beef tongue before? Don't be nervous! Insert it into a familiar recipe, like this pot roast.
The Food & Water Watch came out with a map of factory farms across the country this week. This is not something you learn at the grocery store.
Today is our second episode celebrating summer grilling. We have pork and lamb for our entrees with a crispy wedge salad topped with green goddess dressing.
Earth Eats' Annie Corrigan talks with Jim Fiedler, the man behind Fiedler Farms, about grass-fed beef and his return to Indiana after 20 years in New York City.