Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.
Teaching kids about where their food comes from can be fun, rewarding and frustrating. We hear from two adults and the one child they tried to educate.
Scientists studying industrial hemp say it holds a tremendous amount of promise. But to unlock its potential there’s very basic scientific research to be done.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
Opponents of labeling genetically modified organisms boosted their spending in 2014 as states considered labeling laws.
Farmers have used insecticides on their crops for decades, so many farmers are skeptical that these seed coatings are now killing bees.
Springtime means new life. Sprouting seeds, beans and grains in your kitchen is an easy way to make your own food - no garden necessary!
A dozen eggs and a pound of kale coming right up! Farmer Teresa Birtles talks about custom growing for chefs. And, parsnips and celery root on the menu today.
A new documentary film has explored a global movement to stop plummeting diversity in the world's food seed stocks.
Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
From the outside it may not look like a bastion of the American agriculture industry. Inside, it holds one of the world’s largest collections of seed.
Monsanto and Dow Chemical have been developing new genetically-modified seeds, but the USDA has hit the brakes on their release to market.
During last year's drought, farmers begged for rain. This spring, they wish it would stop.
The act, which was inserted into the stopgap budget bill, tells the USDA it can go against court rulings to allow GMO cultivation. But is this a new power?
For decades now, farmers and seed scientists have seen yields improve, but they’re not satisfied.
Farmers would love to continue using their favorite seeds in generic form, but they may find there is only a limited window of opportunity.
Genetic modification technology is barely 30 years old and the controversy surrounding it somewhat younger. But how did it even become possible?
It’s still a little bit chilly outside, but it’s not too early to start thinking about your garden.
Four recipes for a stay-home Valentine's Day. Chocolateer David Fletcher talks about his handmade treats. A local seed company encourages you to get gardening.
For the first time since 1990, the USDA has updated planting maps based on temperatures. One thing is clear -- the United States is getting warmer.