Founded by former Blue Apron co-founder and COO Matthew Wadiak, Cooks Venture is a “next generation food company committed to regenerative agriculture and a truly transparent supply chain for the future.” The company

This week's featured farmer is Mike Sommer. Mike Sommer is an organic farmer in the Treasure Valley in Southwest Idaho.

On Cutting the Curd Episode #174, host Greg Blais spoke with Lisa Hall of Saxon Creamery about her struggle to attain a small loan to fund a new tractor for her family fa

This week on The Farm Report, host Erin Fairbanks is kicking off a series exploring the meat industry in collaboration with with Slow Food USA as they prepare for Slow Meat 2015, a symposium and fair taking place June 4-6 in Denver, Colorado.

Raw-Milk Cheese Appreciation Day is an international celebration of raw-milk cheese and the individuals who bring it to life from the pasture to the plate.

​Livestock farmers in Wisconsin are using a method called Management Intensive Grazing to graze their animals. It is more sustainable than conventional feeding methods, and can be implemented on a large scale.

This week on What Doesn't Kill You, Katy Keiffer is joined via the phone lines by Maureen Ogle, author of In Meat We Trust to talk about the history and evolution of the meat industry in the United States over the past 140 years!

Symbiosis is a beautiful thing in the food world. This week on The Farm Report, Erin Faribanks is joined in the studio by Andrea Cascun, co-owner of Cascun Farms, and John Karangis, Executive Chef with Union Square Events.

Wesley Bascom grew up on a working dairy farm in the verdant valleys of the Connecticut River. He studied Ecological Design and Environmental Science at the University of Vermont - graduating in 2010.