Changing the food system is more complicated than simply "voting with your fork." Author Ted Genoways brings to light the challenges family farms face today.
As each new innovation came to market, farmers who could afford it jumped on board. Those who could not were unable to keep up. And it's still true in Colorado.
While some in California are passing on their farms to family to preserve their legacy, others are getting help finding like-minded strangers.
Farmers are shy; chefs are ferocious. But they need each other to put local food on restaurant tables.
It typically takes a while for changes in commodity prices to reach consumers but they're reaping the benefits of an improved situation for livestock producers.
“The Last Crop” tells the story of a Jeff and Annie Main, who want to dictate how their farm is run after they retire. We speak with director Chuck Schultz.
The tradition of sons returning home to take over the farm remains a strong one. Gradually, though, women are starting to notice some changes.
Farmers managing the sophisticated businesses that Midwest crop farms have become are spending more time considering business school basics.
As farmers put seeds in the ground -- and their confidence in another season -- they know they get just one shot at making their business profitable this year.
Some farmers make business calls behind the wheel or listen to sports radio. One man in Illinois has gotten attention for writing poetry while harvesting.
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.
Missouri is the second state to add the right to farm to its constitution, behind North Dakota.
As farmer Chris Vosters navigates through the later stages of her life, she remains dedicated to serving her customers and cooking kettle corn.
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.
Farming is already more ethnically diverse than it was even a decade ago and immigrants of all stripes are working the land.
Diverting acres away from a major commodity to an un-tested crop is risky, but sometimes farmers can reap the benefits of innovation.
We follow 500 hens from the pastures of Schacht Farm to the warehouse of the Hoosier Hills Food Bank.
When Chef Daniel Marquis isn't cooking at Quay in Chicago, he's growing food on his family farm. Seasoned gardeners share their stories. We forage for cattails!
Teresa Birtles froze a portion of her fall harvest of heirloom tomatoes and blackberries to sell at market in the early spring.
Eric Herm and Steve Bright talk about how their farms are affected by the drought. We grill and preserve corn, and we eat street food in Ohio and Indiana.