Even with the backing of state-based beer giant Coors, small farmers just couldn't compete with the Pacific Northwest. And with more people choosing wine and spirits, some craft brewers are closing.
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A father and son are part of the majority of Americans who don't hunt and didn't learn from their parents. So they take a class and learn a little about hunting and a few things about themselves.
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The fast-food giant, one of the world's biggest beef buyers, announces plans to use its might to cut back on antibiotics in its global beef supply. Environmentalists are applauding the commitment.
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Tighter regulations on oyster harvesting have helped reduce the number of people affected by the deadly bacteria Vibrio vulnificus, but warming waters have allowed the bacteria to expand and thrive.
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Send us your hosting dilemmas and challenges and we may put your question to the queen of hosting, Martha Stewart, for an upcoming on-air segment.
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American foulbrood is an infectious disease that devastates honeybee hives. Scientists say they've created a vaccine for it, despite a big hurdle: Bees don't have antibodies.
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Advocates say the Trump administration's rollback of nutrition requirements could lead to school meals that are inconsistent with federal dietary guidelines.
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If the snowpack keeps dwindling around northeastern maple trees, it's possible that by the end of the century, proper conditions for making maple syrup might no longer exist, a new study suggests.
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In her four-part show, James Beard award-winning food writer and chef Samin Nosrat travels the globe, talking to home chefs to learn more about the four essentials of great food.
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The first Bush administration left the former Soviet Union with a taste for dark meat American chicken. It's all because of a Soviet food shortage, a U.S. surplus, and a deal with President Gorbachev.
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The food industry is already feeling the effects of climate change, which will likely force expensive adaptations in the future. At least one sector is looking to make energy companies pay.
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Protein snacks and supplements are popular, but unless you're an extreme athlete or recovering from an injury, you may already get enough protein in your diet. Here's how to tell how much you need.
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On Hanukkah, many Jews fry potato pancakes called latkes in oil or maybe schmaltz. But a century ago, one company saw an opportunity to make the Jewish fat of choice truly American: Crisco.
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Food Business Pathways is a free course that gives low-income participants a leg up in turning their ideas into successful businesses through training, mentoring, access to services and space to sell.
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For nearly 20 years, MillerCoors has brewed nearly all of Pabst's beers. The arrangement will now continue past 2020.
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Hundreds of injuries — and some fatalities — are caused by cattle each year. But a new robot might be able to emulate some sounds and actions of workers, keeping them safe from kicks and attacks.
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The Centers for Disease Control and Prevention traced an ongoing E. coli outbreak to the Central Coastal region of California. If you're sure your lettuce was grown elsewhere, you can eat it.
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More than 1,500 NPR readers responded to our call out for photos and stories about their multicultural Thanksgiving meals.
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After harvest, apples can be stored for months in controlled atmosphere storage rooms where the temperature, oxygen, carbon dioxide, and humidity levels are adjusted to put them into hibernation.
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Erick Castro's Instagram account is spreading the gospel of an affordable plant-based diet, especially to lower-income residents of New York. Now, he's got a vegan restaurant, too.
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