In the 1900s, nutritionists and dairy producers helped convince Americans that cow's milk was nature's perfect food. But the science and tastes have changed.
Carolyn Beans and her father took a crash course in mozzarella. The experience offered valuable insight into the science and history of cheese-making.
From its origins as a happy accident 10,000 years ago, to its role as the centerpiece of a school "rebellion," the tabletop staple has had quite a life.
What's the single most important thing that the world's farmers could do to reduce global warming? Give cattle faster-growing, more nutritious pasture.
Dairy farmers say milk comes only from a mammal, which is backed up by the FDA. Plant-based milk companies say foods amount to much more than legal definitions.
The dairy industry runs 24/7 but federal law excludes its workers from overtime pay. A new class-action lawsuit in Washington state is challenging that law.
On this week's show, White Violet Center garden manager Candace Minster was surprised to see how much ginger she grew this season. Now, she needs customers.
Matt Bochman says the next development in brewing is local yeast. His business aims to make hundreds of wild strains available to home and craft brewers alike.
The rule would be the first in the state to designate a mandatory distance between confined animal feeding operations and waterways.
Researchers have measured the acoustics and frequency in cows’ moos to understand the behavior each type of communication is associated with.
When a big food company builds a factory, it doesn’t just bring in new industry. Farmers change what they grow, expand their herds and buy new land.
Beneficial bacteria can help prevent you (or a cow) from getting sick. If they protect the animals from infection, farmers will need fewer antibiotics.
Like nearly everything in agriculture, the increase in milk production doesn’t come without a few trade-offs.
Our appetite for meat, which began growing exponentially in the U.S. after World War II, is one of the reasons farmers in the Midwest grow so much corn.
By the time 2050 comes around, the meat on your plate may not be that different, but the story of how it got there could be.
Elite-cattle breeders and commercial beef and dairy producers use embryo transfer to reproduce dozens of calves a year from their genetically superior heifers.
Cali. drought has not meant new opportunities for Midwest farmers. Nicolette Hahn Niman has ideas for how the beef industry can do it better. And, kale salad.
Abigail Carroll describes how the American breakfast has evolved. Daniel Orr makes steel-cut oats. And, kids form community over their food allergies.
An E. coli vaccine has been on the market for years that could reduce the risk of getting sick. It’s a vaccine for cows, but not many cows are getting it.
Despite health warnings, some states have proposed legalizing raw milk sales in order to impose strict regulations on the risky - and growing - market.