Stories

Engagement starts with “hello.”

Every year the soup kitchen at the Franciscan Center of Baltimore serves 100,000 meals and donates 8,000 bags of groceries to the hungry.

Barber turned pulp from a juice bar into a veggie burger and the spent grains from a brewery into bread.

The roots of Queen Anne’s lace, a popular wild plant found growing in backyards and roadsides, are edible; they taste a little like carrots.

Most consumers want to eat seafood that is healthy and produced responsibly.

So, how do you get teenagers interested in working on a farm?

Somerset County has been in the cross hairs of the poultry industry for quite a long time, with an inventory of 14.9 million broiler chickens.

One of the goals of the course is to help students think critically about food access, food affordability, diet-related disease, the impact of food systems on the environment.

The study combines face-to-face interviews and a computer-assisted survey to gather information from urban gardeners, farmers, and foragers.

Documentary producer Laurie David joined us for a special screening of Fed Up, which explores the obesity crisis in America.