Liz Carlisle's "Lentil Underground" tells the story of the changing ag landscape in Montana, but the lessons are applicable to farmers and consumers everywhere.
The inflated dollar makes it difficult to trade U.S. goods on the world market and farmers are responding.
It was an unseasonably warm December in some parts of the Midwest. What does that mean for farmers?
Seed companies have poured billions into biotech soybeans and corn that raises more grain with less water. Now, there’s a push to grow wheat research.
Cover crops, like crimson clover and hairy vetch, grow during the winter when everything else freezes.
About 20 years ago, scientists realized peaks and valleys of the carbon cycle are reaching higher and lower levels. The Corn Belt may be contributing to that.
Demand can’t keep up with the jump in supply. Grain prices are at their lowest level since 2009.
Keith Romaine wants to turn his neighbors into bread bakers. He has plans to build a community wood-fired oven in his backyard.
We aren't so different after all, and that could be a bad thing when it comes to the global food supply.
Diverting acres away from a major commodity to an un-tested crop is risky, but sometimes farmers can reap the benefits of innovation.
A new wheat variety may have cracked the code to marry the fluffiness of white bread with whole grain nutrition.
Sales of organic food over the last five years have grown 35 percent, but there’s a problem in the supply chain – not enough organic grain.
It’s been a tough year for winter wheat farmers. Battling dry times in an often dry region has many farmers fearing a historically low harvest.
Staci Radford-Vincent's son Forest has been helping out in the kitchen since he was 2. Chef Daniel Orr grills shrimp and makes a cucumber-based gazpacho.
More than 1.6 million Americans are on gluten-free diets even though they haven’t been instructed by their doctor to do so.
In much of the world, production of corn, wheat, rice and soybeans is failing to meet expectations.
Gluten is a protein found in wheat, barley and rye. We answer your questions about celiac disease and what are some good gluten-free substitutes.
While economists fear what rising food costs might do to a weak global economy, they predict prices will fall by the end of the year.
The gluten-free diet is one of today’s top food trends, and that presents a big opportunity for sorghum farmers.
Sweet apricots and succulent cucumbers come together with quinoa in this deliciously satisfying yet simple side dish.