Meet the Distiller Dedicated to Reviving Heirloom Grains
Minnesota farmer and distiller Mike Swanson trialed 15 different varieties of rye in an effort to create the perfect bottle of whiskey.
A Global Chickpea Shortage is Looming
Chickpea crop yields are expected to drop as much as 20 percent in 2022.
France Says Plant-Based Proteins Cannot Be Labeled as Meat
Starting October 1, the country’s vegetarian and vegan brands cannot use words like ‘sausage’ or ‘steak’ to describe their products. Veggie burgers are safe, though.
These Chicken Nuggets Are Anything But Boneless
In an attempt to make the meat industry more efficient, one company is incorporating pulverized animal bones into foods.
Can Finding New Culinary Markets for Green Crabs Help Curb the Invasive Species?
Up and down the East Coast, fishers, chefs and distillers are pioneering new uses for an overwhelming population of European green crabs.
How to Transform Green Walnuts Into a Nutty Liqueur
A bartender-botanist’s guide to making nocino, a traditional Italian liqueur made from unripe walnuts.
What the Future of Almonds Looks Like in a Dry California
The state grows the vast majority of the global almond supply. As water becomes scarcer, what will happen to this versatile crop?
What’s Up With the World’s Supply of Wheat?
The war in Ukraine, droughts and floods are all threatening worldwide supplies of the important crop.
Yes, the Government Really Does Stash Billions of Pounds of Cheese in Missouri Caves
The USDA has kept cheese and other dairy products in cold-storage caves for decades. But their purpose has shifted over the years.
