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.
Eggs are the star of the show at the Schacht Farms table at the Winter Farmers Market.
A group of American truffle lovers are trying to show that this reclusive delicacy can be planted, managed and harvested just like any other agricultural crop.
Animal rights groups are hailing the decision as an important step in the right direction.
After four months of curing in the root cellar, the holiday season is a perfect time to slice up the country ham.
In the second installment of our Christmas feast, we cook up some Chicken of the Woods mushrooms, snack on country ham and slurp up parsnip soup.
A Randolph County, Indiana farmer has been cited for spraying 200,000 gallons of hog manure onto a field resulting in major fish kills in local waterways.
The first part of a three part series, Nicolette Hahn Niman talks about growing up in the midwest and the treatment of pigs in industrial farming operations.
Earth Eats' Annie Corrigan talks with Jim Fiedler, the man behind Fiedler Farms, about grass-fed beef and his return to Indiana after 20 years in New York City.
Jeff Mease returns to Earth Eats to talk animal husbandry, pork, and his relationship to the big and beautiful pigs he raises on his farm.
Rebecca and Jim Fiedler are big city transplants keeping busy by holistically, humanely and sustainably raising beef, lamb, and chickens in Rome, Indiana