The number of honeybees has now dwindled to the point where there may not be enough to pollinate some major U.S. crops, including almonds, blueberries and apples. And this year brought farmers closer than ever to a true pollination crisis.
Many farmers are cheering government proposals to give thousands of seasonal farmworkers a path to legal status. But even if the bill passes, it won't solve the long-term trend of fewer migrants coming north to work on U.S. farms. Farmers will instead have to learn how to do more with less immigrant labor.
In the 1880s, it took a German immigrant to change America's pastime forever. Chris Von der Ahe founded the St. Louis Browns and later helped form a new baseball league. Author Edward Achorn recalls baseball's early days in his new book.
Montana restaurateur Jay Bentley likes his chicken juicy, not dry, and cooked with its bones. He says his cast iron skillet technique results in moist, flavorful chicken in half the usual cooking time.
Forty-seven million Americans now rely on the Supplemental Nutrition Assistance Program, commonly known as food stamps. For many people, the decision to sign up is fraught with conflicting feelings about taking government assistance.
Corn production was down last year thanks to drought. This year, conditions are too cold and wet for farmers to plant the crop. Without a break in the clouds pretty soon, there may be another shortage of the crop at harvest time.
Brewing coffee is a neverending science project, according to barista Sam Penix, owner of Everyman Espresso in New York City. Grind-size, brew method, coffee beans (which are really seeds), water temperature can all affect the flavors that end up in your cup. Harold McGee, author of On Food and Cooking, explains some of the chemistry of coffee.
The Lee bothers, Matt and Ted, have written two cookbooks about Southern cuisine, but now they've turned their attention to a more specific region: Charleston, the city they grew up in. Their new book contains recipes and stories from a seafood-centric community with a rich culinary history.
Reporting in Nature Medicine, researchers write that a chemical in red meat, L-carnitine, may up the risk of heart disease in people and mice--but only in frequent red-meat eaters. Study author Stanley Hazen of the Cleveland Clinic explains how diet changes the gut's bacterial flora, and how that can affect heart health.