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How a molecular biologist and horticulturist at the University of Florida is attempting to make mass-produced tomatoes taste better, using the cutting-edge science of how taste and smell interact.

Forget beachfront property: Thanks to climate departure, it’s time to start looking for your dream igloo somewhere in the Arctic Circle.

As of 2011, fewer than 5,000 farm vets were working in the United States. We managed to track down two of them to talk about their work.

A new corporate alliance has ag giant Monsanto looking to the complex network of microbes beneath our feet for their next generation of products.

Every year, thousands of people flock to see a bull race called The Karapan Sapi. This is not your average bull race.

Though carbon dioxide is the more common greenhouse gas, methane is 23 times as harmful — and cow flatulence is one of its main sources. Here are six things we could do to help ease cow digestion.

Huge, hulking glaciers and smaller floating icebergs cover giant swaths of the planet's surface - around one tenth of the world - and are found in over 35 different countries.

Meet Tim Meyers, who has been growing organic food on 17 acres of permafrost for his hometown of Bethel, Alaska for the past six years.

With two turkey houses that collectively hold 36,000 turkeys at a time, some would say John Sponaugle runs a “factory farm.” Sponaugle would choose the term “family farm.” It’s complicated.