In the past few years, Monsanto has purchased weather analysis companies and big data firms. The company now wants to buy the Swiss chemical company, Syngenta.
This season's storms aren't a fluke. They're one consequence of a century long pattern in which the Midwest has gotten as much as two degrees warmer.
The USDA forecasts that the world’s overall coffee production will bounce back from a downward slope after record crops in key countries.
About 20 years ago, scientists realized peaks and valleys of the carbon cycle are reaching higher and lower levels. The Corn Belt may be contributing to that.
When the vault first came to the public’s attention, Cary Fowler says the apocalyptic structure was enticing to writers, far more than a frozen gene depository.
Researchers are simulating future growing conditions to help predict climate change effects and stave off food-system challenges ahead.
Global food security was among demonstrators' top concerns in New York on Sunday during the largest march in history to call for action on climate change.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.
Nancy Vienneau has organized a community-wide potluck in Nashville for five years. Her cookbook includes 30 recipes from potluck participants over the years.
Dr. Drew Ramsey connects brain health with certain types of foods. Chef Daniel Orr cooks some baby turnips with pears. And, meet the superweed Palmer Amaranth.
A warming world will affect everything from crops to the oceans, a new UN study says.
Our experts give you advice for baking delicious loaves of bread, gluten-free and gluten-full. Maple syrup with turnips. And, are invasive weeds on the rise?
In 2005, USDA researcher Dana Blumenthal set out to document what effect climate change will have on large swathes of grassland.
Instead of ranking culinary prowess, the Good Enough to Eat index measures a country's supply of nourishing foods.
Whole Foods Market has announced it will begin rating the sustainability of its produce and flowers in September next year.
Bring on summer grilling season! Lynn Schwartzberg talks about what makes great barbecue, and Chef Daniel Orr cooks with rhubarb.
Crop scientists have been working to engineer plants better suited to extreme weather, but some researchers think we might be overlooking plants’ own solutions.
The USDA warns of hard times ahead for the nation's farmers.
From droughts to hurricanes, 2012 has been rocky one for farmers and foodies alike. Here's our annual roundup of the year's major food news stories.
While economists fear what rising food costs might do to a weak global economy, they predict prices will fall by the end of the year.