Living Roots grows food organically, but since they are not USDA certified, Michael Hicks has to come up with other ways to describe their growing practices.
From the rolling hills of southern Indiana, I head to the Pacific Northwest’s Willamette Valley for a taste of new terrain. And it tastes like tomatoes!
Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
Like many farmers looking for additional sources of income, Terry Cox and Karen Scales of Dragonfly Farm are adding agritourism to their business plan.
Visitors from all over the country flock to the Willowfield Lavender Farm each summer. The one-of-a-kind farm boasts organic produce and stunning landscapes.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
Dan Imhoff is the author of "Food Fight: Citizen’s Guide to the Next Food and Farm Bill." But it's growing food, raising animals that really get him excited.
Three recipes: raw Brussels sprouts salad, cauliflower popcorn and roasted broccoli. David Hoppe and Kristin Hess talk about Indiana's diverse food landscape.
Thousands of farmers from throughout Europe came to Belgium with their tractors to protest price controls on milk.
Two basic types of farms are proliferating in the U.S., very big and very small. But medium-sized, self-sustaining family farms, have declined dramatically.
Agriculture is a big business fueled by big businesses. But farmers themselves still come in many sizes.
Food from small farms not only tastes good, it helps boost the economy.
President Obama outlined a plan to limit farm subsidies so that farmers who make over $250,000 will not receive them, but the plan met resistance.