Meat enhanced with solutions and flavorings can have five times as much sodium as would naturally occur in the product.
We’re taking it to the streets and exploring food trucks in Columbus, Ohio with Bethia Woolf. And, Happy Pig serves high class, local food from a two-man cart.
The USDA now says you can "Be Inspired" to cook pork less, but one state has made it illegal for restaurants to cook rare beef. The pink meat controversy!
On the menu is pork, coleslaw, corn, mushrooms, and much more. Summer grilling doesn’t get much more local and seasonal than this!
China just arrested 14 involved with feeding illegal chemicals to pigs.
The National Pork Board's new slogan hopes you will "Be Inspired" by pork.
Scientists at the Medical University of South Carolina are working to grow meat from cultures.
The Federal Ministry for Food, Agriculture and Consumer Protection unveiled new production rules after 4,700 farms were closed in the German dioxin outbreak.
In 2009, 29 million pounds of antibiotics were used to raise animals for human consumption.
The Food & Water Watch came out with a map of factory farms across the country this week. This is not something you learn at the grocery store.
The second part of a three part series, Nicolette Hahn Niman talks about becoming a vegetarian and how we can move away from factory farming.
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 talks with Joel Salatin, the proprietor of Polyface Farm, who calls himself a "Christian Libertarian Environmentalist Capitalist Lunatic Farmer"
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.
New reports from the UK suggest going vegetarian two days each week could be an easy way to prevent climate change.
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.
For many folks, offal just sounds awful. But in Europe, Asia, Latin America, Africa, Australia and the Middle East, offal is not only accepted - it's prized.