American farming increasingly relies on software to keep the U.S. the world’s top food producer. But all that reliance on code-driven machinery has drawn ransomware attacks that could prove particularly devastating during harvest. Read More »
Hear the story of a public health professor with a passion for popcorn.
The Monroe County History Center shares the stories of bygone diners and dives.
Maria Carlassare’s business is called Piccoli Dolci, which is Italian for little sweets. These days she’s making plenty of savory Italian specialties too, from distinct regions in Italy.
A conversation about the The Smell of Money–a documentary film about environmental justice in rural communities
Treatment for eating disorders is often inaccessible and ineffective, especially in communities of color. The founder of Nalgona Positivity Pride has a program that aims to meet people where they are.
Liz Carlisle’s new book explores the origins of the farming practices we need today–in order to reduce the devastating effects of agriculture on our planet’s climate.
The Farm Bill, that sets important policy on everything from crop insurance to SNAP benefits, is up for renewal next year. But the results of the midterm elections may not shed much light on how that legislation will end up.
This seasonal Spam includes additional "fig and orange flavors, cinnamon, cloves, nutmeg, ginger and all spice." As ever, it is shelf stable in case of the apocalypse.
Bone-dry and windy conditions across the Midwest and Great Plains are only making it easier for wildfires to spark. The worsening drought factors mount pressure on volunteer firefighters that respond when wildfires occur.
A circus performer known for being fired out of a cannon liked to make dinner for the people he worked with. One of them still makes his inspired lasagna today, and it has some surprising ingredients.
NPR's Michel Martin speaks to New York Times columnist Melissa Clark about cutting out the stress — especially if it's your first time cooking for the holiday.
Maureen O'Reilly wanted to make the treat for her husband, but first she had to watch his grandmother make it — and measure out each ingredient rather than just eyeballing it.