From rain-soaked fields in the Corn Belt to drowned livestock, food shocks — abrupt disruptions to food production — are becoming more common as a result of extreme weather.
A year and a half after Hurricane Maria struck the island, grants from World Central Kitchen are helping dozens of small farmers start fresh.
A newly proposed bill would require COOL placards for beef and pork sold in Montana, and supporters want to see the return of a national policy.
The tiny Eastern European nation is a hotbed of successful beekeeping — and its practices and policies could help pollinators in the US.
A new United Nations report outlines how low wages, dangerous working conditions, and immigration laws undermine agricultural workers’ right to food.
Powdered milk production for the Chinese market is being marketed as a boon for rural areas, but many of the people who live nearby disagree.
Craft brewing, artisanal baking and innovative mills and malthouses are reviving Maine's economic might.
“Food is a tool that can be used either for oppression or liberation,” says Auset. SÜPRMARKT, a pop-up grocery store, offers low-cost organic foods in South Los Angeles, an underserved community where food access is deeply tied to structural racism.
Green Garden Bakery offers delicious, plant-based treats, entrepreneurial skills and community support to an underserved neighborhood — all while the staff attends high school.
Eco Interns, a teen-focused entrepreneurial program in New Jersey, offers job training and education in community gardens and farmers’ markets for an underserved urban community.