Wolaver’s Organic Ales, the first USDA-certified organic beer brand in the nation, announced Thursday that the company is retiring the brand and ceasing production of all of its organic beers.
Researchers are trying to find new ways to harness the power of the humble tuber.
Victoria Bouloubasis explores the history behind some of Raleigh’s longest-running restaurants, founded by Greek refugees fleeing war.
A round-up of what’s on your Thanksgiving table and how it got there.
International Food Workers Week uses the week of Thanksgiving to call attention to the low wages and poor working conditions endemic at all levels of the food supply chain.
The AquAdvantage salmon is the first genetically modified food animal approved for commercial sale in the United States.
The U.S. Department of Agriculture has published a trio of guides designed to help producers transition into organic farming and gain organic certification.
N.C. State University received a $248,000 grant from the U.S. Department of Agriculture to fund a project to help low-income shoppers buy fresh, local food from farmers markets.
Somewhere between grabbing a Big Mac and going vegan, Meredith Leigh posits there’s a reasonable middle ground for meat-eaters.
The conference seeks to improve community health by getting locally farmed food into school cafeterias and lunch rooms.