Farm-raised pheasants like this one, wearing blinders so it doesn't fight other birds, are being transported to areas that used to be known for pheasant hunting in order to prop up declining population.
Credit Grant Gerlock / Harvest Public Media
As farmers across the Midwest have simplified the landscape and plowed up grassland to grow more corn and soybeans, habitat for pheasants, quail and other grassland birds has become increasingly scarce and their numbers are falling.
Fresh fruits and vegetables make up the largest portion of the organic food sector.
Credit NatalieMaynor / Flickr/Creative Commons
Walk into a grocery store these days and you’re likely to find whole sections devoted to organic foods. To produce them all and fill the market for organic food, acreage continues to rise. In Colorado alone, acreage of organic crops has more than doubled in the past fifteen years.
Researchers at chemical company BASF are working to harness bacteria and microbes for beneficial purposes.
Credit Amy Mayer / Harvest Public Media
Farmers and scientists have long understood that what lives beneath the soil affects how crops grow. Often, they work to fight plant diseases—warding off infectious viruses and damaging fungi, for example. But now some microbiologists are focused on how to harness the good things microbes can do, with the goal of increasing farmers’ yields and diminishing their dependence on chemical inputs.