Food Tank has compiled a summer reading list featuring 20 inspiring and informative books on food and agriculture.
Some farmers are finding that not all grazing is the same.
After a dozen years of foot-dragging, regulators are doing something about the toxins.
It's May in Rocky Mountain National Park, but on a mountainside 10,829 feet above sea level, snow is falling. It's pelting Jim Cheatham, a biologist with the National Park Service. Shrugging off the cold, Cheatham seizes a teachable moment. This snow, he says, holds more than just water.
U.S. health regulators are reviewing current standards for assessing drug residues in milk sold to consumers, a move that could expand testing for veterinary drugs at a time of growing consumer concern over food safety, health officials say.
A burgeoning market has left processors struggling to catch up and raised prices for organic dairy producers.
As organic pioneers recognized more than twenty years ago, there is something keenly satisfying about controlling your destiny.
There are more kinds of milk out there than ever — soy, almond, coconut. But just as dizzying is the array of choices for plain old cow’s milk. This milk primer can help.
What if the agricultural revolution has already happened and we didn’t realize it? Essentially, that’s the idea in this report from the Guardian about a group of poverty-stricken Indian rice and potato farmers who harvested confirmed world-record yields of rice and potatoes. Best of all: They did it completely sans-GMOs or even chemicals of any kind.
About once a week the phone rings at the Dill Pickle Food Co-op in Chicago’s artsy Logan Square neighborhood with the same question: Got milk? Organic, to be exact.