Iowa has the second-highest rate of cancer incidence in the United States.
Sabrina Servais realized that she didn’t have to travel the world to change it. She could make the impact she wanted right on her family’s farm.
The Wilson family fits the typical, idyllic vision of an American family farm: multiple generations working together to continue the family legacy. But “we’re definitely the minority,” says April.
This week’s news roundup explores new pesticide restrictions in Mexico and France, unspent USDA farm funds, the MAHA strategy, and more.
The GM hogs are designed to be resistant to PRRS, called “the most economically important viral disease of pigs worldwide.”
From Minnesota to Ethiopia, leaders are proving that food resilience is rooted in community and tradition.
In 2025, U.S. beekeepers face massive losses as a serious bee colony collapse threatens crop pollination and honey production—pesticide-resistant mites are one suspected culprit.
A bison project in Oklahoma is restoring prairie ecosystems, reviving cultural traditions, and helping build a tribal meat brand.
Avian flu is spreading on poultry and dairy cattle farms, and it’s not going away. The response is leaving public health experts concerned.
In Iowa, one family farm is finding a way to raise pigs humanely—and stay profitable—by building a different kind of pork market.
This fourth-generation Iowa farmer is committed to raising pigs “the old way” with room to roam and no antibiotics.
In one year, the price of eggs in Kenya nearly doubled.
Pollinators are in trouble. Without them, our food systems and the way we eat wouldn’t be the same.
Caleb Banowetz found a way to keep humane, family hog farming alive.
The Better Chicken Commitment invites poultry producers and food companies to take responsibility for animal welfare.
“Livestock changes the focus of everything,” says third-generation farmer Randy Hutton, Jr. “It completes the loop.”
The family’s farm shows how smaller-scale, humane hog farming can be both environmentally and economically sustainable.
By sourcing meat locally, the company is working to promote resilience, reduce reliance on centralized production methods, and empower small farmers.
The Breakfast Club teaches youth how to raise hogs, making the knowledge accessible to those who don’t necessarily come from a farming family, and helping first-generation farmers pursue a career in agriculture.
Uncover a hands-on culinary journey at Walla Walla CC, where students learn the art of sustainable cooking and agriculture in the heart of Washington’s renowned wine region.
