Food

Food doesn't come from a grocery store. All of our latest stories to help you learn more about where your food comes from.

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America's dairy farms are doing more with less. There are fewer dairy cows today than just a few decades ago, but today’s cows are churning out more milk than ever.

Part of the increase is due to genetics. Dairy cows have been bred to be larger, hungrier, and more productive. But that focus on genetics to produce more milk has some prominent livestock advocates ringing alarm bells.

The Top 1 Percent

When it comes to milk production, no other cow tops Gigi.

Food safety regulators are hoping new rules will reduce the number of Americans sickened by salmonella bacteria found on the chicken they eat. Currently, salmonella is estimated to cause about 1 million illnesses a year.

Tucked away in a University of Missouri research building, a family of pigs is kept upright and mostly happy by a handful of researchers. Two new litters recently joined the assembly of pudgy, snorting, pink piglets.

While they look like an ordinary collection of pigs one might find in hog barns all over the country, these animals are special. They’re genetically engineered and they are part of a new crop of GE animals with technology that could be coming soon to the food on your dinner plate.

For almost a year, presidential candidates have been crisscrossing Iowa, wooing voters in a state that relies on agriculture for about one-third of its economy. But even here, most voters live in cities or suburbs and don’t have a first-hand connection to the farm.

That makes it difficult to get candidates talking about food system issues from school lunches, to crop supports, to water quality. Yet these all fall under the federal agriculture department. If candidates aren’t talking about them in Iowa, it’s possible they’ll be left out of the campaigns entirely.

New federal guidelines for healthy eating announced Thursday do not urge Americans to eat less meat, delivering a big win to Midwest meat farmers and ranchers.  

Liz West / Flickr

Most trips to the grocery store include grabbing a quart of milk, and it’s hard to find a quart of milk these days that isn’t proudly displaying some confusing labels. Few of these labels explain what they really mean, but don’t worry – this post is here prevent udder confusion.

Once a staple of the American diet, we're now eating a lot less lamb. The U.S. sheep herd today is just one-tenth of its size in the 1940s.
Luke Runyon / Harvest Public Media

Over the last 20 years, the number of sheep in this country has been cut in half. In fact, the number has been declining since the late 1940s, when the American sheep industry hit its peak. Today, the domestic sheep herd is one-tenth the size it was during World War II.

The decline is the result of economic and cultural factors coming together. And it has left ranchers to wonder, “When are we going to hit the bottom?”

When I dig into a burger, I might think about how the cow the beef came from was raised -- whether it was grass or grain fed, locally raised or imported -- but rarely do I consider what breed of cow the meat came from.

If I did, I'd guess that it was beef from a Black Angus, Hereford or Charolais cow, which are the three most popular breeds used for meat production in the U.S. But that notion got turned on its head at this year’s Missouri Cattlemen’s Association’s convention in Columbia, Mo.

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