From the Earth Eats archive, Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants.
The locavore food movement has embraced the "Indiana Banana."
Researchers at the University of Illinois trained a neural network to substitute a recipe's ingredients based on what’s available in your part of the world.
Despite Kansas’s place as a prime farm state, just a tiny fraction of the produce consumed there is produced locally. That represents opportunity for farmers.
Increasing demand for upscale, local foods has created a market for on-farm cheesemakers. Profit is not guaranteed and the up-front investment is significant.
The largest chunk of sales in 2015 were made to local schools, hospitals and wholesalers.
Commercial kitchen space can be hard to come by and expensive to build. One tech startup is trying to fix that, using concepts from the sharing economy.
U.S. Secretary of Agriculture Tom Vilsack is the only remaining member of President Obama’s original cabinet, and has been at the helm of USDA since 2009.
The most recent dietary guidelines recommend most Americans eat about .21 pounds of meat per day. Most Americans average about .36 pounds of meat per day.
As farmers diversify how and where they sell their produce, more and more customers access local food without face-to-face interactions with growers.
After facing community opposition, plans for a massive new food hub in Louisville will no longer include a composting facility to turn food waste into energy.
Indiana's food banks are starting a new Farm to Food Banks program that aims to get more fresh produce to low-income Hoosiers.
Project manager David King says the program can help farmers, producers and consumers. He says the state needs Indiana people buying Indiana products.
Green BEAN Delivery dropped off one ton of fresh produce to the Hoosier Hills Food Bank.
Finding enough farmers is a challenge for chefs who want to go local, but the infrastructure is growing and more restaurants are overcoming those barriers.
Amy Trubek studies taste and its connection to place. Bringing research to rural cancer patients. Local producers set-up shop at spring farmers' markets.
A "locavore" advocacy group has released this year’s index ranking states in order of their best access to local food.
Planners are hammering out the details of an ambitious food hub in Louisville, Kentucky aimed at fertilizing a budding local food system.
Some sheep ranchers have taken advantage of the local food movement to sell wool to customers at farmers markets.
Maria Kennedy walks us through the cider making process, from apple to bottle. Paw paw cookies with Chef Daniel Orr. And, coffee roasting on a small scale.