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Brian Munoz/St. Louis Public RadioA corn infection that farmers dread is also a culinary delicacy in Mexico. Now, farmers, chefs and a secretive vegetable broker are bringing it to one Midwest city. -
Macy Byars/Harvest Public MediaFood and farm programs historically persist through the farm bill. Packaging multiple cross-party issues into one bill ensures rural and urban legislators come together to pass it. But that coalition has been fracturing over past farm bill cycles, creating uncertainty on the farm and in grocery stores.
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The annual Food for Kidz Event helps packing meals for children locally and across the world. -
A federal program promises to pay for farmland preservation. Few land owners are taking advantage -
Schools in the U.S. serve almost 30 million lunches every day. But rising food costs, regulations and cuts to food assistance mean school kitchens have to do more with less. -
Farmers are cutting less hay this year due to persistent drought, the soaring price of fuel and a new pest. That’s driving up the cost for livestock producers, who often rely on hay to feed their animals during the winter. -
Sargento has developed a natural American cheese, hoping to give consumers classic melt without added ingredients. -
Researchers recently traced the birthplace of the world’s dominant cotton species to the Yucatán Peninsula in Mexico. Their sleuthing also uncovered a treasure trove of genetic diversity in wild populations, which could eventually make the crop more resilient. -
Biden-era changes to the Clean Air Act would have tightened regulations for industrial sites, but the Trump administration has given exemptions to hundreds of facilities. People living near the sites are concerned about air quality and their well-being. -
Across the central U.S., more communities are passing ordinances to regulate renewable infrastructure development. A University of Missouri study examines the economic impact of renewable energy in rural areas. -
People have harvested wild foods for millennia, but learning how to do it today is harder, because fewer people have those skills. These groups are teaching people to eat "field to fork" again. -
There may still be a couple week’s yet in the growing season for Northwoods farmers. Local farmers have seen increased interest this summer because of national food safety concerns.
