The people pushing insect cuisine make compelling arguments. They say insects are high in protein and calcium, and they’re easier on the environment.
By the time 2050 comes around, the meat on your plate may not be that different, but the story of how it got there could be.
In the last decade ag gag laws have proliferated. Now, with Idaho’s law declared unconstitutional, seven states have some form of an ag gag law on the books.
Many manufacturers have gone to automated machines to process food. Yet it still takes thousands of workers to keep a modern beef plant up and running.
Healthy dung beetle populations can make a cow pie disappear in a matter of hours, but dung beetle populations have been declining for decades.
An E. coli vaccine has been on the market for years that could reduce the risk of getting sick. It’s a vaccine for cows, but not many cows are getting it.
The federal “beef checkoff” mandates a $1 payment every time a head of cattle is sold. Opponents have fought the checkoff all the way to the U.S. Supreme Court.
Brian Azevedo’s is one of the dairymen making a move from California to the Midwest for what he hopes will be greener pastures.
In their simple farm clothes, it can be easy to forget the women are nuns - save for the fact they still wear the familiar fitted white coif.
Drought caused ranchers to cull herds, pushing up prices for cattle. Higher prices give ranchers incentive to raise more calves and creates a grassland rush.
Judith Schwartz and the inherent wealth in our environmental economy. Fire-baked brie. Women farmers finally get counted. "Tamale Lady" Chef Erika Yochum.
Author and rancher Nicolette Hahn Niman says her book "Defending Beef" is a constructive criticism of the beef industry.
Nicolette Hahn Niman wants to see more cattle raised on grassland. Chef Daniel Orr cooks up salmon on a cedar plank. And, food for people who don't like to eat.
The children of Latino immigrants may be uniquely qualified to lead the future of the Midwest’s agricultural economy.
The co-owner and two workers at the Rancho Feeding Corp., the center of a massive recall that began in February, have been charged with 11 felony counts.
Chefs are figuring out how to stealthily add mushrooms to ground beef to cut fat and calories without sacrificing flavor.
Missouri, which housed about 6 percent of the nation’s beef cattle at the start of the drought, lost roughly 8 percent of its herd.
Nick's English Hut has a special partnership with one local farm. Lemon verbena flavors a cocktail. Amy Trubek studies our social connection to food.
Dave Fischer credits his relationship with Sander Processing as one of the main reasons he is able to sell his products directly to area restaurants.
Retail prices for choice cuts of beef are up 8 percent over the past year, but a rise in the nation's cattle numbers could mean relief for consumers.