Climate Food and Agriculture
All Stories
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Peebottle Farm: Keeping city chickens in winter
I pictured myself shoveling a path through four feet of snow every morning towards the chicken coop in the frigid darkness. And all for naught, since hens go on semi-strike due to lack of sunlight in winter, producing far fewer eggs.
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Sh*t happens: Mysterious ‘manure foam’ causes pig farms to explode
Several concentrated animal feeding operations in Minnesota and Iowa have already exploded, causing major damage and the deaths of thousands of pigs.
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Sugar low: Do sweeteners need to be regulated?
A much-debated op-ed article in the journal Nature argues that sugar regulation should be the focus of wide-scale policy measures.
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We can fund that! USDA grants help the local food movement grow
With a new round of grants worth $44 million, the government is helping small, local food producers move toward reaching a wider audience.
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How to make meat underwear
Do you have a surplus of humanely raised meat from your DIY slaughter? Alternately, have you been trying to go vegetarian but can’t quite shake the cravings? Either way, these instructions on making your own beef jerky briefs have you covered. Barely covered.
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Scout’s honor: The push for sustainable cookies isn’t over yet
The efforts of two concerned scouts have finally led Girl Scouts USA to source the palm oil in their cookies sustainably. But the girls say the new policy still isn't enough.
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MRSA MRSA me: Getting the facts about the superbug in pork
Confused about the latest science on antibiotic-resistant Staph bacteria found in grocery-store pork? So were we, until we spoke to expert Maryn McKenna.
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Urban farmers vs. NIMBYist vegans, round one
Urban farmers are raising and slaughtering their own livestock, and a shadowy organization called Neighbors Opposed to Backyard Slaughter is up in arms about it.
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Making moonshine and molasses [VIDEO]
The Perennial Plate gang stops in at a North Carolina farm to learn about a rare variety of heirloom corn and sample some moonshine.
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Al rodente: Could squirrel meat come back into vogue?
Squirrel is like the drive-through cheeseburger of the forest -- albeit a cheeseburger that needs to be gutted first.
