Reports of pesticide contamination and wind-borne GM seeds have farmers at loggerheads over seemingly irreconcilable practices.
Economists and environmental scientists are adding up unseen costs connected to industrial agriculture.
Whole Foods Market has announced it will begin rating the sustainability of its produce and flowers in September next year.
Local restaurants and growers set up tents on the IU campus to show students all the diversity and deliciousness the local food scene has to offer.
It's the first day of classes at Indiana University. A new partnership hopes to lessen the food that gets wasted before it hits the cafeterias.
Researchers have found the key to fish-free food for "black salmon," part of a global push for alternatives that could relieve pressure on taxed fisheries.
The Marine Stewardship Council is one of the largest and most trusted certification bodies in sustainable seafood.
According to a new study by Oceana, nearly one-third of fish sold in the United States is mislabeled.
Feel wasteful when you throw away the heads, skins and bones after a tasty trout dinner? Maria Finn has strategies for using every part of the fish.
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.
In today's show, we speak with a number of farmers and producers to find out what sustainability means to them. Then, two recipes using broccoli and snow peas.
As more farmers from varied ag techniques embrace the idea of “sustainability," their open-ended definitions will help shape the next generation of farming.
Students from The Project School are helping turn the perimeter of the Middle Way House into edibles. It's like a living classroom.
Whole Foods announced it would no longer stock unsustainable seafood this week, including octopus and Atlantic halibut. But what is considered "sustainable?"
With more and more of the world's population craving meat, insects are starting to look a lot more appetizing.
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
Tastes prepared by local chefs will be available for $1, $2 and $3, and students can buy vegetables and meet area food producers at the mini-farmers market.
Kids enjoy being productive. Nurture this instinct and watch them grow and blossom right along with their very own vegetable garden.
A tidy garden of five raised beds nestled around a front path has created a viral controversy that has enraged food activists from all over the country.
In the final part of a three-part conversation, Wendell Berry talks about what communities need to do to be sustainable and he explains why he is hopeful.