Trump’s 2018 budget proposal is out, and unsurprisingly, the cuts are huge. Some anticipated crazy cuts to the United States Department of Agriculture’s social program. Those cuts still exist, of course—this is President Donald Trump, after all. But what the new budget really shows as far as agriculture goes is that…
In what’s becoming a trend, the Trump administration is walking back another one of its controversial actions following extensive outrage from the public. This time, the USDA has begun reposting deleted documents to its publicly available database of inspection reports on facilities that use animals. But animal…
Folks at the United States Department of Agriculture’s Agricultural Research Service received an email Monday morning from their chief of staff telling them not to talk to the public about their work.
Fire up the grill and invite me over, friend. Today, we feast in celebration.
Quick, how much time do you think you spent eating yesterday? What about the day before that?
By 2026, there’s going to be a lot less hunger worldwide—and that’s something to celebrate. The reason is not that we’re growing more food, however. Food is just getting cheaper.
A mushroom that’s resistant to browning has become the first CRISPR-edited food to get green lit by the US government. Here’s how this mutated fungus managed to escape USDA oversight—and why this agency needs to upgrade its regulatory guidelines.
Every year, a huge amount of foods are brought into the country for Americans to eat. But before we dine, an inspection unit checks the items. Here are the foods most likely to not make the cut—and why they get tossed.
The world at the end of this century won’t look the same as it does today. It will be hotter and drier, with far less available space in which to grow food—and the crop that will be doing the best under that new system won’t be a food crop at all.
There were a lot of options the food markets in 1960 didn’t have that we do, like a baffling array of Oreo flavors, or tube-encased yogurts. But there’s one change that’s bigger than the explosion in novelty-food choices.
How do you grow more food? One answer that makes sense is with bigger farms and more farmers. But if you look at the last half century-or-so worth of data, that’s not at all what’s been happening.
Oranges are, by far, America’s number one fruit. But in the last few years a mysterious die-off has been hitting the groves—and it’s spreading fast.
This morning, the USDA and the Department of Health and Human services finally issued a new set of American dietary guidelines. Just a few hours later, the first lawsuit over those same dietary recommendations was announced.
In the coffee-world, there’s been quiet rumblings of a shortage brewing for awhile now. And yet, despite the threat, it hasn’t hit quite yet—but that doesn’t mean it’s gone away.
Planes have long been used to drop pesticides and herbicides quickly and evenly over cropland, but the newest drone to drift quietly over us has something a little different waiting in its cargo-hold: thousands and thousands of sterilized moths.
Yes, reusable tote bags may be good for making us feel smug in the grocery store check-out. But the USDA just traced a deadly virus that has killed millions of pigs to an unlikely culprit: tote bags. Not feeling so good about that tote bag now, are you?
Parents who were shocked (shocked!) to find that Welch’s fruit snacks—despite being compressed into the shape of tiny, tiny fruits—were not actually fruit-like at all but something closer to fruity candy, have brought a lawsuit.
Once it’s been processed and pulped, most red meat looks more or less the same. This seems to be helping unscrupulous meat suppliers: according to a new survey, 20% of ground meat contains more than what’s just on the label.
Do you keep your butter in the refrigerator? You do? Stop it. Stop it right this second. You’re ruining your butter experience and making your toast taste like failure. Let me tell you why.
Food prices have risen in the last three decades—but that’s not the whole story. While some foods have gotten more expensive, others have fallen in price dramatically, and a look at the data says a lot about why we eat the way we do.