Chemist Feng Jiao and Robert Jinkerson, a specialist in artificial photosynthesis, contend that their system — known as “electro-agriculture” — could convert electricity into chemical energy with four times the efficiency of photosynthesis.
There’s a literal wide world of cheeses out there. As U.S. dairies struggle, should we be making more of them? Sometimes, this can make all the difference in keeping a farm in business.
Some produce purveyors offer exorbitantly priced fruit and claim unparalleled quality — but are we mostly paying for a status symbol?
Many farmers are offering alternate direct-to-consumer models for purchasing their produce, adjacent to a CSA but with more flexibility.
A business born of necessity and the pandemic, Amish Agriculture Inc and its mushrooms are finding fertile ground. The collaboration, rooted in urgency and with high-tech assistance, is believed to be the first formal Amish-Chinese business venture
A hopeful Southern project is helping reclaim lost heritage while building livelihoods, rebuilding old foodways, and rejuvenating land.
Scientists are trying to bring flavor back to the tomatoes sold in grocery stores. But how should they taste, exactly?
In the popular imagination, vegan school lunch may seem like the exclusive provenance of big cities like New York, but the tide appears to have shifted significantly in much of the country.
A growing number of farmers are leveraging artificial intelligence (AI) and large language models (LLMs), like ChatGPT, to tackle daily tasks. One farmer said “I’ve been blown away by the information it can kick out in a host of different areas."
Plant-based milk products such as almond milk have reached over $3 billion in annual domestic sales. The dairy industry — and the politicians who support it — want to stop producers from labeling almond, soy, and oat milk as “milk."
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