Researchers analyze a queen bee's gut. Problems with an organic checkoff. Yams for dinner. A look at one Pakistani-American family's hybrid food traditions.
As the pork industry becomes more concentrated, small and mid-sized producers are forced to either get bigger, get out, or get into a niche market.
After a routine audit of a pork supplier found they were not meeting humanely raised standards, Chipotle has pulled carnitas from several restaurants.
Jerry and Paula Perron of J&P Heritage Farm have grown their retirement hobby into a small, pork-producing business
Pork cheeks have earned a spot on the menu at Nelson's Late Harvest Kitchen partially because of the good memories, but mostly because it’s a fantastic dish.
Drought and disease have driven up the prices of beef, pork and chicken, scoring big profits for meat processing companies.
Porcine Epidemic Diarrhea virus has killed up to 7 million pigs and could boost the price of pork by 12 percent.
A group in the U.K. is reviving a lost farm tradition: feeding scraps to pigs. Could it work in the U.S?
In the largest proposed takeover by a Chinese company, pork producer Shuanghui has proposed to buy Smithfield to meet rising Chinese demand.
China's largest meat processor is buying U.S.-based Smithfield foods, and that could provide a major opportunity for hog farmers.
A study released Thursday found an increased risk of early death with high processed meat intake.
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.
Sysco recently became the latest company to announce it will phase out pork produced with gestation crates. Farmers worry they’ll be left picking up the tab.
Food writer Lynn Schwartzberg took her love of barbecue to the next level by becoming an official KCBS barbecue judge. She explains how to cook perfect ribs.
Barbecue champion Chris Marks joined the Barbeque Train at the Short Stop Food Mart to cook up the perfect rib.
Pigs aren't flying yet, but Sysco does want to give them a little more room to walk.
Veggie barbecue not your thing? Here's a taste of what can be done with your local, free-range meat this Independence Day.
Traditional Arts Indiana offers a look at the farm-to-table journey of Indiana goods and the farmers who are fighting to keep Hoosier cuisine locally raised.