A corn field is shrouded in mist at sunrise in rural Springfield, Neb.
Credit Nati Harnik / AP
For years, I've been hearing stories about the changing agricultural landscape of the northern plains. Grasslands are disappearing, farmers told me. They're being replaced by fields of corn and soybeans.
Originally published on Wed February 20, 2013 1:02 pm
Stargazy Pie, a cornish dish named for the way the fish heads poke through the crust towards the sky.
Credit Courtesy of Sandy Levins
If you want to see what George Washington might have munched on, then Sandy Levins is your gal. All the foods she whips up look scrumptious, but if you sneak a bite, you'll get a mouthful of plaster or clay.
Levins is one of a handful of frequently overlooked artisans who craft the replica meals you see in the kitchens and dining rooms of historic houses and museums. Adding faux food to a historical site can help visitors connect to the past, she tells The Salt.
"It's something everyone immediately identifies with, because everyone eats," she says.
This week, the Supreme Court will take up a classic David-and-Goliath case. On one side, there's a 75-year-old farmer in Indiana named Vernon Hugh Bowman; on the other, the agribusiness giant Monsanto.
Originally published on Tue February 19, 2013 8:36 am
A tractor spreads fertilizer at a dairy farm in Morrinsville, New Zealand.
Credit Sandra Mu / Getty Images
If you've ever played around with one of those carbon or water footprint calculators, you probably know that meat production demands a lot from the environment — a lot of oil, water and land. (Check out the infographic we did on what goes into a hamburger last year for Meat Week.)
But have you thought about your meat's phosphorus footprint? Probably not.