The USDA recently put $10 million behind grants to establish environmental markets, including one in Iowa to reduce nitrogen runoff.
In an effort to make the world's largest seed and pesticide company, Monsanto has offered to buy Syngenta. But the Swiss company isn't accepting -- yet.
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.
McDonald's annouced it will restructure its global business to create a "modern, progressive burger company," according to CEO Steve Easterbrook.
The government’s current definition of a farmer includes owning land or equipment, and doing at least 1,000 hours of manual labor a year.
Cereal sales are in decline and Kellogg's is feeling the slump.
The thought of moving somewhere with lots of available water and open spaces gets the attention of dairy farmers like Marty DeHoog.
Brian Azevedo’s is one of the dairymen making a move from California to the Midwest for what he hopes will be greener pastures.
Planners are hammering out the details of an ambitious food hub in Louisville, Kentucky aimed at fertilizing a budding local food system.
With corn selling for nearly half of what it did in 2012, grain farmers are in the midst of a downturn and it’s hitting beginning farmers hardest.
Today’s gardeners likely wouldn’t have access to many of their favorite heirloom plants if it weren’t for the work of the Seed Savers Exchange in Decorah, Iowa.
Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.
Agritourism is becoming bigger business all over the Midwest, with more than 2,000 farms boasting some kind of agritourism.
While the conversation about hemp in the U.S. currently focuses on legal issues, our neighbor to the north anxiously waits to talk business.
Local food sales numbers are hard to come by, but direct-to-consumer sales accounted for just 0.8 percent of food agricultural sales in 2007.
On Farmplicity.com, farmers can list the products they're selling and restaurants can purchase local ingredients directly from the growers.
Researchers see promise in businesses that connect local food makers to larger wholesale markets like restaurants and schools.
Three backyard chicken farmers talk about what it's like to raise a flock. Daniel Orr cooks with goat cheese. At a local pie shop, community is on the menu.