Many organic farmers let chickens and other livestock graze in there vegetables beds after harvest. Some are now looking for evidence that the practice yields results.
For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.
Warming summers in Greenland have raised hopes for expansion of agriculture, but the summers have been drier, causing a decline in the number of sheep farms.
The extended drought in California has farmers looking for ways to use less water. Among them, growing feed for sheep indoors using hydroponics.
In this week's show, we meet Denice Rackley. She raises sheep and lambs with a team of border collies, but her dogs are more than just extra help on the farm.
The average American eats roughly a half-pound of lamb per year. That number has been dropping for decades.
Mulled wine and chicken mushrooms on the menu. A new super-herbicide brings new concerns. Tips for beginning backyard chicken farmers. And we go a'wassailing.
Oogie McGuire sends and receives sheep from across the U.S., one way to ensure that her flock and others are getting new blood.
Vicki Basman says look down to find the best persimmons. Then, Daniel Orr mushes up persimmon jam. A tutorial on making bone broth. And, the local wool economy.
Some sheep ranchers have taken advantage of the local food movement to sell wool to customers at farmers markets.
For first-timers, the prospect of hopping on the back of a sheep for a wild ride can stir a range of emotions.
Over the last 20 years, the number of sheep in the U.S. has been cut in half. Today, the domestic sheep herd is one-tenth the size it was during World War II.