Scientists Get to the Core of the Honeycrisp Apple
Cornell University researchers have successfully mapped 97 percent of the apple’s genome, a boon for breeders working on future varieties.
How One Chef is Embracing Seasonal Food with Sub-Sea Foraging
In Newfoundland, where the ocean is at your doorstep, seasonal food goes far beyond what’s growing in the garden.
Meet the Midwestern Bakers and Farmers Working to Rebuild a Local Grainshed
Artisan Grain Collaborative, a network of farmers, millers, maltsters, brewers, bakers and distillers, is fostering a resilient and equitable regional breadbasket.
From oat milk to vegan burgers, plant-based dairy and meat products are gaining traction—and sparking debate over their names. But are consumers actually confused about what they’re buying?
Changing Tastes Fuel a Buckwheat Revival
Thanks to the growing demand for gluten-free foods and interest in alternative flours, buckwheat is seeing a resurgence.
There Will Be No Alaskan Crab Harvest This Year
Due to dwindling populations of snow and king crabs, the state has canceled this year’s big catch.
Could Edible Cactus Be the Next Big Specialty Crop?
Often treated as a weed, prickly pear cactus has a ton of potential. But first, producers need to create a market for the versatile crop in the US.
The Country’s First Hmong-Owned and -Operated Farm
Sixteen families from the Hmong American Farmers Association recently purchased 155 acres of farmland in Minnesota.
What raising and harvesting chickens taught me about killing in the service of living.
