Memphis Meats, a startup company that has just raised $161 million, says it has a "clear path" to bringing cell-based meats to market. Yet the company and its competitors face challenges. Read More »
From walking a horse 6 miles on a rail trail to transporting 24 sheep in the back of a Chrysler minivan, these young farmers will find a way to get their animals, and themselves, to the farmland of their dreams.
Eric Schedler uses Kamut flour for Muddy Fork’s Pizza dough. Hear his recipe, plus an interview with the authors of a book about the ancient grain.
What does a fish farm in a middle school classroom have to do with food deserts? And what do guinea hens have to do with permaculture? Find answers this week on Earth Eats.
When the Governor and First Lady of North Carolina had an opening for a chef at the state’s Executive Mansion, they wanted more than the promise of a great meal.
Join Earth Eats for a cookie baking class with children and a coffee brewing session in the great outdoors.
If baking is one of your winter holiday traditions, we’ve got two ideas for you. One of them doesn’t even involve an oven!
On the surface, The Diner looks like any other diner. There are the usual diner specialties, with some modern nods — cage-free eggs and local produce — and a retro vibe.
We ask the author of Nothing Fancy and Dining In three questions about financial fraud.
New research finds millions of people are getting enough calories but not enough essential nutrients. We asked leading researchers how to fix the problem.
Eddie Kim is co-host of the Shift Drink podcast, a traveling drinks consultant for the Highball Committee based out of Washington, D.C., and a bartender at large. To set the tone for 2020, Kim created "Truth and Clarity."
You'd be surprised how much kale you can pile onto a pizza! Don't like kale? You can use any toppings you wish on this multi-grain pizza dough from Muddy Fork Bakery.
Try serving this pot roast over polenta or pasta, instead of the traditional mashed potatoes.