American farmers are the world’s largest soybean exporters and China is the largest buyer. If that market collapsed it would trigger a global decline in prices.
Inside the scientific process of creating new foods. A look at the cold brew coffee trend. And, the balance between animal welfare and protecting the land.
Rebecca Lando's cookbook shows how to eat seasonally, nutritiously on a budget. Lamb ribs when you want to splurge. What it takes for food to be called non-GMO.
Jerry and Paula Perron of J&P Heritage Farm have grown their retirement hobby into a small, pork-producing business
Residents opposed to new large animal farms say they negatively impact the surrounding environment. Farmers say regulations are already too strict.
Porcine Epidemic Diarrhea virus has killed up to 7 million pigs and could boost the price of pork by 12 percent.
A virus that kills piglets is ripping through farms around the country. Midwest pork producers are doing everything they can to fight it off.
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.
A group in the U.K. is reviving a lost farm tradition: feeding scraps to pigs. Could it work in the U.S?
A pig virus previously found only in Asia and Europe has moved to the United States, killing pigs in 15 states, including Indiana.
A whistleblower group says USDA officials are retaliating against meat inspectors who report inhumane treatment of animals at slaughterhouses.
Biology students get a hands-on experience studying bacteria on an organic farm, a tribute to the breaded pork tenderloin, and salmon on the grill!
Students researching antibiotic-resistant bacteria in organically-raised pigs discovered that all the pigs had some level of resistance in their systems.
With one half of the world's pigs living in China, the discovery of antibiotic resistant bacteria in Chinese pig dung is cause for concern the world over.
Consumer Reports has just published some bad news for pork lovers.
Scientists from over forty countries collaborated on a project to decode the genome of a common domestic pig breed.
Barbecue champion Chris Marks describes what makes a perfectly cooked pork rib, and food writer Lynn Schwartzberg gives tips for how to make that happen.
In her new book, Anna Blessing celebrates the relationships Chicago chefs have with the area farmers that provide their food.
Pigs aren't flying yet, but Sysco does want to give them a little more room to walk.
Denny's is the latest restaurant to announce it will stop buying from pork farmers who crate pregnant sows. Domino's Pizza has made the opposite announcement.