Julie Guthman talks with Earth Eats about her research on the present and possible futures of the California strawberry industry.
Have you ever heard of a produce prescription? Some healthcare providers are recognizing the power of fresh foods.
Eric Schedler uses spelt flour to make his pita bread. Hear all about on the show this week.
It’s a struggle to make ends meet on a small family dairy farm. This couple found a way--through cheese!
A farmer, a restaurant owner, a poet and some presidential candidates--this week on Earth Eats.
Insect cuisine is a part of many cultural traditions throughout history and across the globe. So why does everybody talk about it as a future food?
A study published in the journal Science found birds that ate just a few seeds treated with neonicotinoids--the world’s most commonly used pesticides--lost weight and migration time, which could ultimately lead to decreased reproductive success.
Environmental activists are calling out agribusiness giant Cargill for sourcing soybeans from deforested areas of Brazil and Bolivia, where a push to clear land sparked rainforest fires this summer.
Advocates say farmed seafood is more sustainable than wild-caught. Critics say these farms pollute surrounding waters. Federal waters have been off-limits to aquaculture, but that may soon change.
Capture the last breath of summer in a couple of jars of pesto tucked away in your freezer. You'll be grateful to have it for a quick pasta dish on a cold December evening.
Succotash makes a nourishing, and delicious meal that proves you can grow all the ingredients to make dinner right in your own garden. Read more about Aube Giroux's time with Will Kitchen Vignettes.
This nutritional sausage chard pasta is seasonal and simple enough to make at the end of a long day. (Recipe Credit: Adrianna Adarme of Fresh Tastes)