From the Earth Eats archive, Amy Bentley follows trends in baby food, from invention to today. Indiana rancher develops relationship with local restaurants.
Hezam Kittani liked the elevated, computerized planters funded by USAID. But he wanted to figure out a way to build the system without relying on grants.
Before the mid-1980s there were no farms in this country offering CSAs. Now there are upwards of 5,000.
Increasingly, farm businesses are starting as operations intended to provide produce for schools and other institutional markets in the local area.
Despite record cold snaps this winter, organizers promise plenty of fresh produce on the first Saturday of the Bloomington Community Farmers Market.
The Natural Resources Defense Council suggests farmers could avoid major losses if they used practices that promote soil health.
With the help of an anonymous donation, the Bloomington Winter Farmers Market hopes to ensure that no one is priced out of buying fresh, local foods.
Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.
Eric Ripert talks about how to be a successful restauranteur, what goes into creating new dishes, and his suggestions for preparing parsnips and eggplant.
In part three of Earth Eats interview with Joel Salatin, he talks about whether small producers could ever successfully partner with corporations like Walmart.
Farmers markets are good for you. A new report says they are good for the economy, too.
You want to avoid pesticides but you're on a budget. The "Dirty Dozen" to the rescue!
Although there were some challenges in its first two years, support for the Farm to School program is enthusiastic.
What I decided to make from the treasures I purchased from the market was a salad that makes a wonderful side or light lunch.
Apple season is here! Try out this delicious apple dumpling recipe.
Tomatoes are on the menu! First, a burst cherry tomato compote that positively explodes with flavor. Then, a roasted salsa using garden-fresh tomatillos.
LIFE Certified Organic Farms is a family owned farm in Southern Indiana. We asked them about their CSA programs and the variety of heirloom tomatoes they grow.