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.
Three recipes using root veggies like celery root and the tastiest veggie burger ever. Two farmers talk humanely raised livestock, and local beer goes big time.
President Obama outlined a plan to limit farm subsidies so that farmers who make over $250,000 will not receive them, but the plan met resistance.
Steve Bonney of SustainableEarth.net talks about going local and avoiding misinformation about the cost of food in America.