When Flint, Michigan moved its farmers market closer to public transportation, it made healthy foods more accessible to low-income shoppers.
Recipes to get you ready for fall foods. Preparing for a fall bird flu outbreak. And, Jennifer Meta-Robinson continues our conversation about farmers' markets.
What do you think of when you hear the terms "farmers market" and "organic?" Home brewing with some passionate amateurs. And, Daniel Orr's watermelon puree.
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
For some of the nation, it's hard to believe spring can be around the corner. Get your mind in a warmer place with five spring-related posts.
Some sheep ranchers have taken advantage of the local food movement to sell wool to customers at farmers markets.
Farmers will need to continue to adapt to meet the demand of a new market that increasingly wants local food.
Regional food hubs work like online farmer's markets. A study will determine the demand for more hubs in Indiana.
Farmers markets continue to grow. Community gardens are now mainstream. The next extension of that is to actually get onto a working farm and participate.
From the launch of the local food effort, producers have worked alongside buyers to push for a system that integrates local food into everyday life.
Local food sales numbers are hard to come by, but direct-to-consumer sales accounted for just 0.8 percent of food agricultural sales in 2007.
Believe it or not, it's time for farmers markets! Robin Hobson gives us a behind-the-scenes view. And, will the wacky winter weather impact wild edibles?
Two sweet options and the "food of kings" will start appearing on farmers market tables early spring.
Proposed Senate Bill 5 would allow Indiana microbreweries to sell their beer at local farmer's markets.
About 47 million Americans are enrolled in SNAP. Most of the money is spent at grocery stores, but an increasing amount is finding its way to local markets.
Deputy Secretary Kathleen Merrigan has paid much attention to small, local farming during her tenure at the USDA.
In her new book, Anna Blessing celebrates the relationships Chicago chefs have with the area farmers that provide their food.
With interest in local food continuing to grow, producers are trying to find more ways to serve customers. That's where local food hubs come in.
Traditional Arts Indiana offers a look at the farm-to-table journey of Indiana goods and the farmers who are fighting to keep Hoosier cuisine locally raised.
Americans overwhelmingly support the idea that government and communities should work to make fresh, local produce more widely available.