Where’s the future of food production? You might...
Healthy fields, happy farmers – drones deliver sustainability: Episode 140
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Southern belles, soil health, & sustainability: Episode 126
Fourth-generation Alabama farmer Wendy Yeager brea…
The art & science of farming citrus: Episode 124
Rich in vitamin C and flavonoids, many citrus vari…
Talking turkey – hormones, breasts, nutrition: Episode 117
Turkey farmer Peter Klaphake explains why turkey l…
Fish farming, fear, and your food: Episode 114
Arkansas fish farmer Mike Freeze makes the science…
The Bad Press About Red Meat
It was much easier for me to read one article clai…
Holistic animal agriculture for nutrition pros: Episode 111
If everyone went vegan, greenhouse gas emissions w…
Health & environment priorities to beef producer: Episode 109
California rancher Alli Fender answers questions o…
Farm monoculture myths & soil nutrients: Episode 102
Is monoculture farming destroying soil health? Jen…
Apples, fungi, & pheromones: Episode 101
Michigan apple farmer Nick Schweitzer explains why…
Farm families, FFA, & the future of food: Episode 99
If Hannah Craun and Levi Schiller are any indicati…
Waste not, want not: Episode 97
Food prices increased a painful 13% in 2022. Yet A…
Sweetpotatoes – the super vegetable: Episode 92
Heather Barnes thinks the sweetpotato should wear …
Food costs, farming, & Mother Nature: Episode 88
Paula Peterson is a farmer from eastern Nebraska a…
The science & food safety of salads: Episode 86
Growing greens and delivering them safely to your …
Cattle, Conspiracy, & Kansas Heat: Episode 84
Heat index crisis. 10,000 cattle dead. A lot of...
Stop food guilt over cow burps & beef: Episode 82
Everything we eat has a direct impact on the envir…
Good Soil Is Like Chocolate Cake: Episode 75
Steve Tucker didn’t set out to become a regenerati…
How do you listen to hunger? Episode 67
Our November hunger series kicks off with one of o…
Growing cranberries and sustainability: Episode 66
Cranberries! One of the stars of autumn tables evo…
Roundup, dorm diets, and chemicals: Episode 55
What’s with the claims about glyphosate in hummus …
What does organic mean?
There is no singular right way to raise...
Sustainability trade-offs on Earth Day: Episode 38
Did you know the term “sustainable” is used in…
Exploring the environmental science of meat: Episode 34
“Kids are dirty and if you’re worried about wh…
Where food grows, bugs go: Episode 31
Wine. Tomatoes. Green beans. Tofu. What may sound …
Are chemicals in food poisoning you? Episode 25
“Don’t eat what you can’t pronounce. Chemical…
Is it safe and environmentally acceptable to eat meat?
What food safety should you practice at home? In...
Are confined spaces cruel for farm animals?
Housing is used to protect animals-and your...
Healthy soil grows healthy plants for better baking
Soil is a farmers greatest asset Do you know...
How can a farmer grow organic & GMO food on thousands of acres?
Ryan Weeks talks organic, GMOs, and choice in farm…
What does it take to farm organically? Episode 49
USDA Certified Organic is more than a label. Our…
The demonization of the corn stalk
Meg, a friend and fellow professional speaker...
Is Local Best?
Local food makes sense, right? Food that’s grown...
How does your grass grow?
Why is grass seed grown in Oregon? Is it good...
The crux of corn? Or a choice for a family farm?
As summer’s heat turns up, any drive across the Mi…
Drones in high tech food production
Drones flying over fields? Technology in food prod…
Translating science through story
Making bread isn’t hard, nor is the science involv…
Is science sexy or sensational enough to sell?
Is there a singular individual or act responsible …
What’s growing in your veggie drawer?
My visit to South Africa is a memory I’ll carry...
Do Activists Destroy Family Farms?
A mother who had to go back to work to cover legal…
My Day in Agriculture: A Beautiful View
In today’s crazy world, we often miss the time to …
How Does Your Garden Grow?
The snow may be blowing, but it’s time to begin th…
Turkey Farmer – A Sustainable Entrepreneur in Michigan
Entrepreneurship as a blessing… A plump,...
Pumpkin Farmer: All Hands on Deck in Illinois
The Vance family farm grows some of the pumpkins t…
Saturday morning. Spoiled lettuce. Reputation Management.
Mark Gale pens an insightful guest post on the nee…
Changing the Earth with Every Bite
The last line of Food, Inc. is “You can change the…
Water is the lifeblood of a sustainable family business
Three generations working side-by-side to bring...
Are Farmers Brown or Green?
Has “green” thinking gone too far? ...
Industrial Agriculture & Sustainability
Entrepreneurs in agriculture work to create a trul…
Can You Feel the Heat?
Thermometers across North America descended to...