Ah, spring! Shorts, tank tops, sandals… and vegetables. The arrival of fresh greens, deep reds, and sensual purples beg for creative juices to flow.
Beekeepers George Hegeman and Mike Bennett give us firsthand experiences with their hives. Then, preheat your oven to 400 degrees for two baked eggs recipes.
This thick, creamy stew features 12 "grains" to represent the Twelve Apostles and cod to denote Jesus, a meal befitting Ecuador's elaborate Lenten traditions.
There may be a nationwide shortage of salad mix in a few weeks. You can blame wet weather in Arizona and California.
Bad weather caused a brief shortage of veggies in the U.K. Prices went up and people panicked. Now they are thinking harder about where their food comes from.
To develop a new variety of kale tailored, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? "Be less like kale."
Daniel Orr and Yael Ksander celebrate friendship over a batch of ratatouille. Also today, looking at the presidential race through the lens of agriculture.
Collect all your last-of-the-summer veggies and make this big vat of ratatouille.
When it comes to produce, the answer is yes, experts tell us. But the reasons are complicated and sometimes mysterious.
Despite its status as a Midwest holiday staple, Green Bean Casserole didn’t originate in the Midwest. Dorcas Reilly created it in 1955 in New Jersey.
As farmers diversify how and where they sell their produce, more and more customers access local food without face-to-face interactions with growers.
Things were different fifty-years-ago when fruit and vegetable production was a larger part of Midwest farming. Now it’s all about corn and soybeans.
There’s been an unexpected push recently to create hyper-dense farms in the land of wide open spaces, Wyoming.
Put the rice away! Make red beans and kamut instead.
Here's a snapshot of the seasonal food scene in Portland as experienced through the city's farmers markets.
Please the palate and the eyes by putting color on your plate. Here are five food blogs to spark your inspiration.
Sherry Wise of the Wylie House describes how the act of seed saving preserves agricultural biodiversity and family traditions.
Changes to the WIC program include more fruits and vegetables, whole grains, yogurt and fish.
A new study finds that simply opening stores that offer fresh produce doesn't mean residents in food deserts will change their eating habits.
For our first show of 2014, we're looking at ways to reduce food waste, from composting to making vegetable stock.