In today's show, Mother Hubbard's Cupboard gives a kombucha tutorial. Then we meet Amanda LeGore-Smith and hear how Asian carp helped her rebuild her life.
Mad Agriculture takes fly larvae and puts them in bins full of food waste – pulp from a local juice company – and lets them chow down for days.
Earthworms are a source of protein, calcium and much more. But they may not be the top option for feeding a hungry world.
Colorado’s Insectary began in response to a peach pest called oriental fruit moth that devastated the local crop in the 1930’s and 1940’s.
As a major agricultural player, Argentina is a place whose rural problems raise eyebrows in U.S. farm country.
The people pushing insect cuisine make compelling arguments. They say insects are high in protein and calcium, and they’re easier on the environment.
A study found that farmers who go organic are often subject to a “weedy field bad farmer” mentality in their communities.
Sustainability activists and trend makers are abuzz this summer as more critters creep onto Western restaurant menus.
Keep your birds warm and healthy through the cold months.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
With more and more of the world's population craving meat, insects are starting to look a lot more appetizing.
It happens in the best of coops: lice and mite infestations. But there are some things you can do to prevent and get rid of these pesky critters.
There are a plethora of animals that enjoy regular visits to your garden, and not all of them are pesky marauders.
Now that your plants are growing, think about how you can enhance the ambiance of your garden for your own personal enjoyment.
When you're an organic gardener, you face challenges that conventional gardeners don't, especially when it comes to bugs.
The Bizarre Foods Fair opened my eyes to other foods that seem strange or exotic but are totally normal in other countries and cultures.
Bees are major players in the production of almost everything we bring to the table, so this week, we celebrate these creative creatures and all they do for us.