There may be limitations to the benefits of urban agriculture.
Colorado's "Insectary" is developing insects that will combat pests, without the aid of chemicals.
The School Nutrition Association wants more flexibility in the nutrition rules to keep more kids buying lunch. It appears lawmakers are listening.
Retail prices for choice cuts of beef are up 8 percent over the past year, but a rise in the nation's cattle numbers could mean relief for consumers.
Food is not a talking point this election season. Christine Barbour speculates why. We visit Creekbend Vineyard, and Chef Daniel Orr makes persimmon pudding.
Sysco recently became the latest company to announce it will phase out pork produced with gestation crates. Farmers worry they’ll be left picking up the tab.
Two breakfast smoothies: raw vegetable and vegan strawberry. Local bread baker works hard for his pastries. And, building gardens for those in need in Seattle.
Pick up your favorite packaged food and read the ingredient list. If you stumbled over any of the words, you might be looking at what’s called a food additive.
Some vegetarian food is getting a makeover. It's being made to look, feel and taste more like meat.
No food in sight today. Instead, we follow some Catawba grapes from the vine to the bottle at the Oliver Winery. We'll finish the day with some mulled wine.
Two gardening gurus talk about what to do now that the ground is starting to freeze, and Rhubarb Consommé with Strawberries & Mint will remind you of summer.
Thanksgiving is a couple weeks away, so we’re planning our menu in today’s podcast: savory pumpkin slices, sweet potatoes and fried green tomatoes.
The gluten-free diet is one of today’s top food trends, and that presents a big opportunity for sorghum farmers.
Fall is definitely setting in, and that means walnuts are dropping from trees. We make two condiment recipes today that feature their earthy taste.
Missouri is home to almost 400 vineyards that employ thousands of workers who pick, crush and nurture grapes. Follow the wine making process from vine to glass.
We have poached pears and a pickled pepper relish, both recipes using ingredients fresh from the garden. And home brewing is all the rage these days.
Road bikes are the preferred form of travel and mode of commerce for the operators of Quail Bone Farm in Columbia, Missouri.
We took a break from the podcast to record some new recipes and interviews, but we’re back in the saddle celebrating one of the last reminders of summer - corn.
We can’t get enough of the grill lately. Last week we made chicken and some amazing ribs. Today we’re turning pescetarian and grilling salmon and shrimp.
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.