Sales of organic food over the last five years have grown 35 percent, but there’s a problem in the supply chain – not enough organic grain.
Whole Foods Market has announced it will begin rating the sustainability of its produce and flowers in September next year.
Like many farmers looking for additional sources of income, Terry Cox and Karen Scales of Dragonfly Farm are adding agritourism to their business plan.
As the popularity of organic eating continues to rise, the cost of organic food is falling.
Daniel Marquis is the executive chef at Quay and an organic farmer. Being involved in all levels of production gives him an intimate connection to the food.
No one factor is to blame for mass bee deaths, but industrial diets may be making bees more susceptible to harmful pesticide exposure.
Dan Imhoff is the author of "Food Fight: Citizen’s Guide to the Next Food and Farm Bill." But it's growing food, raising animals that really get him excited.
Bees have been dying worldwide, causing concern for global food supply. This week, the EU has taken a step to protect the bees from pesticides.
While California's Proposition 37 failed in November, Whole Foods has decided to label genetically modified ingredients voluntarily.
Aldi announced it would test organics in its stores, expanding across the South and Midwest.
Who says fast food has to be unhealthy? Vigilant Eats' organic, gluten-free, oat-based cereal is made to eat on the go, and it's pretty darn tasty.
The global area farmed organically has expanded by 300 percent since 1999, but the United States lags behind the curve.
Consumer Reports has just published some bad news for pork lovers.
Turns out honeybees aren't the only pollinators who need to worry about pesticides.
Pediatricians have released a study warning against exposure to pesticides for children. One way to avoid them is to buy organic.
Just because you don't use dangerous chemicals in your garden doesn't mean they're not there.
A new research meta-analysis shows no health benefits to eating organic. Critics say it misses the point.
Proponents of the bill say that if customers are made aware of the genetically modified contents of their foods, they will gravitate toward non-GMO options.
In today's show, we speak with a number of farmers and producers to find out what sustainability means to them. Then, two recipes using broccoli and snow peas.
Community members discuss ways to create a local food hub for restaurants and residents.