“The new agriculture is about story-based farming. It cares about the community, the farmworkers and the environment,” farmer David Mas Masumoto says.

The U.S. Department of Agriculture’s Economic Research Service reported last month that the number of woman-operated farms more than doubled between 1982 and 2007.

A Whole Foods store in Rhode Island made it crystal clear to customers how their favorite fruits and vegetables depend on bees.

More than just a crossing of lines, these trends illustrate the latest stage in a historic shift in food production—a shift that at its core is a story of natural limits.

In Cooked: A Natural History of Transformation, Michael Pollan turns his journalist’s sensibility and straightforward, thoughtful analysis to how we transform plants and animals into meals and why cooking matters.

Scores of small farmers and food activists have descended on this tiny town for the trial of farmer Vernon Hershberger, who faces up to a year in prison after selling a raw version of this state’s signature product: milk.

“People are attracted to the way of working with animals, of being back in touch with nature, of regaining a kind of rhythmic elegance to our lives.”

In a blow to opponents of GMOs and Monsanto, the Supreme Court today ruled unanimously that an Indiana soybean farmer violated the company’s patent by saving its trademark Roundup Ready seeds.

Chicago Grown and efforts like it are a natural next step for the “buy local” campaigns started in the ’90s.

Until recently, the American food revolution seemed to bypass this region, leaping from Chicago to Philadelphia without making stops in places like Toledo, Cleveland, Akron and Pittsburgh.