Mornings are too hectic to spend 45 minutes behind a stove cooking steel cut oats. Daniel Orr's advice is to prep your first meal the night before.
On the podcast, what was behind the White Violet Center's decision to get certified organic (again). And, millet isn't just for the birds anymore -- or is it?
Certified organic farms in the U.S. sold $5.5 billion in organic products in 2014. California remains an organic powerhouse, nabbing the top spot in sales.
A study found that farmers who go organic are often subject to a “weedy field bad farmer” mentality in their communities.
Checkoffs have been the subject of Supreme Court cases, where farmers have argued that a mandatory payment for advertising infringes on free speech.
Living Roots grows food organically, but since they are not USDA certified, Michael Hicks has to come up with other ways to describe their growing practices.
Make butter and paneer with Robyn Morton. Mozzarella is a bit trickier. Mike Record works to get his small farm certified organic. Benedictine nuns raise cows.
Chefs learn about everything from keeping bees to butchering chickens to maintaining healthy soil at Chef Camp.
Reports of pesticide contamination and wind-borne GM seeds have farmers at loggerheads over seemingly irreconcilable practices.