American meat consumption has declined 12.2 percent since 2007. Both industry and food policy critics think they know why.
Herbs like rosemary, oregano, thyme and sage are the stars of this dish. Pick up some local pork chops and enjoy a night at home cooking.
We are using pears plucked from the tree in my front yard, a sprig of lemon verbena from the garden and fresh local raspberries for this fruity dessert recipe.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
I am usually not good at incorporating Asian flavors into our meals, but I hit the jackpot this time with grilled pork skewers and sauteed green beans.
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.