Who grows our food? This seemingly simple question is getting harder to answer in a world where our food crosses borders to get to our plate. The contribution of small and industrial-scale farming to ...

Is farming 40 hours a week, on top of an off-farm job, attractive or sustainable and is it giving the right message to the next generation of beef farmers? That was the question that greeted visitors ...

Detroit chefs in farm-to-table restaurants have a secret weapon that you can't find at the grocery store or your average chain steakhouse: Michigan Craft Beef. It's a phrase Michigan farmer Tom ...