What should potential chicken farmers know before venturing to raise them?
The getting-to-know-you process can be tricky for chickens. Here are tips for integrating new birds into your existing flock.
Widespread antibiotic use in poultry production may be leading to antibiotic-resistant bugs in turkeys.
The H7N9 bird flu has Chinese consumers concerned about one of their favorite fast foods.
Bird flu has been detected in live pigeons for sale in China. So far, six people have died and 16 fallen ill.
Considering raising chickens? Here are some tips for negotiating the poultry laws in your area.
The U.S. Senate has passed a bill to avert the furlough of USDA meat inspectors and the sporadic closure of meat processing plants. Now it's up to the House.
We chat with three vendors selling fresh, local food at the Bloomington Winter Farmers Market, then we cook with yams. Mike Bell boils maple sap down to syrup.
While it's normal for chickens to take a break from laying this time of year, there are other factors that may be reducing the number of eggs you're getting.
Keep your birds warm and healthy through the cold months.
Yes, chickens get sick and hurt just like the rest of us. Here's what you can do.
Are your birds looking a little disheveled? Not to worry -- It's molting season.
When your hens turn out to be roosters, it can be hard to know what to do. Here are some tips.
You think it's hot out? Just imagine if you were covered with feathers! Here are a few tips to help your birds beat the heat.
Check out our mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Two months before a fois gras ban goes into effect in California, supporters and opponents are locked in a final battle over the law.
At last, your baby birds have hatched. Now what are you going to do?
If you're getting tired of eating chicken, why not try duck?
Gallus domesticus is a bird with a bad reputation — a reputation it doesn't deserve.
American meat consumption has declined 12.2 percent since 2007. Both industry and food policy critics think they know why.