As sales slump for the organic retailer, Whole Foods seeks to expand its audience with a nationwide commercial campaign.
Here's a snapshot of the seasonal food scene in Portland as experienced through the city's farmers markets.
Without labeling, how difficult is it to identify products containing GMOs?
What "organic" means to the USDA and what it means to consumers may be two different things.
Walmart's announcement last week that it would sell organics at prices comparable to conventional foods has been met with skepticism.
Researchers for Wal-Mart found that 91 percent of their customers would buy organic foods for the right price.
Organic farmers are raising opposition to FDA food safety rules that will put the squeeze on small-production farms.
Reports of pesticide contamination and wind-borne GM seeds have farmers at loggerheads over seemingly irreconcilable practices.
Chef and cookbook author Clara Moore recently moved from St. Louis to the Pacific Northwest. How did she get to know her new town? She went shopping for food!
Indiana University is one of 20 American colleges that pledged to buy at least 20 percent real food annually by 2020.
This week's snow and subzero temperatures put stress on farmers and their animals, but there could be a sweet upside to the cold snap.
Under new ownership, Sanlu is attempting to rebrand with organic grains. The question is will Chinese consumers buy in?
A new study has found organic milk is higher in omega-3 fatty acids than conventional milk, but not everyone considers it a health breakthrough.
Indiana's organic crop acreage increased 2 percent this year, but Ohio, Illinois and Kentucky surpassed that by much more.
Sales of organic food over the last five years have grown 35 percent, but there’s a problem in the supply chain – not enough organic grain.
Whole Foods Market has announced it will begin rating the sustainability of its produce and flowers in September next year.
Like many farmers looking for additional sources of income, Terry Cox and Karen Scales of Dragonfly Farm are adding agritourism to their business plan.
As the popularity of organic eating continues to rise, the cost of organic food is falling.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
No one factor is to blame for mass bee deaths, but industrial diets may be making bees more susceptible to harmful pesticide exposure.