We’re recognizing three farmers and two foragers who, by simplifying living and appreciating time spent outdoors, have learned what the landscape can offer.
Do you have a chicken who is a homebody to a fault? Don't worry, it's natural. What to know about your brooding birds.
Professor Amy Trubek discusses her research with Vermont maple syrup and artisan cheese, and amateur bakers try their hands at architecturally inspired cakes.
China's largest meat processor is buying U.S.-based Smithfield foods, and that could provide a major opportunity for hog farmers.
Author Dan Imhoff says every American who enjoys eating should be concerned about the farm bill. And, Chef Daniel Orr forages for grape leaves, wraps dolmas.
The pair of proposed guidelines stresses the importance of preventing food-borne illness in the first place.
Yes, chickens get sick and hurt just like the rest of us. Here's what you can do.
Two basic types of farms are proliferating in the U.S., very big and very small. But medium-sized, self-sustaining family farms, have declined dramatically.
As more farmers from varied ag techniques embrace the idea of “sustainability," their open-ended definitions will help shape the next generation of farming.
Wouldn’t it be great if you could get a robot to help out around the farm? That might not be so far off.
Hearings for the 2012 Farm Bill have started up again. How much support should small-scale farmers get? Legislators disagree.
New studies show the impacts a popular insecticide is having on bee colonies.
A report released by the Federal Reserve Bank of Chicago shows a 25-percent increase in Midwest agricultural land values over the last year.
The gluten-free diet is one of today’s top food trends, and that presents a big opportunity for sorghum farmers.