The U.S. appetite for shrimp is often fed in unsavory ways. In New York's Hudson Valley, an indoor aqua farm is raising an alternative.
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.
There’s a new way for visual artists to connect with patrons. The business model comes from an unlikely source -- the crop share.
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.
Bloomington, Indiana residents gathered at the Community Farmers' Market to taste soups made with local ingredients by local vendors.
From the rolling hills of southern Indiana, I head to the Pacific Northwest’s Willamette Valley for a taste of new terrain. And it tastes like tomatoes!
Here's a snapshot of the seasonal food scene in Portland as experienced through the city's farmers markets.
Taxi service Uber has launched a speedy food delivery service in Santa Monica.
Grocery delivery service Green BEAN Delivery plans to move and expand headquarters in Indianapolis.
Samuel Sveen of Uel Zing sells only one thing -- cold-brew coffee -- but he's getting creative with how he gets his product to customers.
We get hyper-local in our latest food media article. These five bloggers talk about their food lives in southern Indiana.
Mark Winne describes how food policy councils can advocate for change in the local, regional and national food systems.
Howard has watched the food preferences of the women at Alpha Xi Delta change over her five years in the kitchen. Now, they go crazy for local kale salad.
Organic farmers are raising opposition to FDA food safety rules that will put the squeeze on small-production farms.
No love for beets?! Chefs Dave Tallent and Bob Adkins both try to convince guests that it's a delicious ingredient in their dishes. Kale chips and hydroponics.
Finch's Brasserie takes pride in supporting local farms, but in order to serve the freshest seafood possible, they have to fly it in from the coasts.
Indiana University is one of 20 American colleges that pledged to buy at least 20 percent real food annually by 2020.
Judith Dern is back to give us a turkey cooking tutorial. We visit some noisy birds at Schacht Farm. And two side dishes that buck tradition in the best way.
Betrayal, mystery, controversy, and a host of characters as big as Europe -- it's no story; it's the ever-widening horse meat scandal.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.