The Importance of Seeds: a Q&A with Rob Dunn
There is little genetic diversity among the crops that are most important for feeding people around the world. Rob Dunn's new book explores this issue and why it matters.
Project Aims for New and Better Cover Crops
NC State University’s Chris Reberg-Horton is among collaborators in a nationwide project to develop new and better cover crops.
Cookbooks Give Readers (Mostly) Bad Advice On Food Safety
A recent study finds bestselling cookbooks offer readers little useful advice about food safety, and much of the advice they do provide is inaccurate and not based on sound science.
Breeding a Better Stevia Plant for the Southeast
At NC State University, scientists are working on something sweet, experimenting with ways to improve a plant that yields a sweetener known as stevia.
Program Builds Leaders for North Carolina Agriculture
With farmers making up only 2 percent of the population, James Lamb believes it’s more important than ever for them to let the public know about agriculture. That’s just one of the reasons he devoted 50 days over two years to a program aimed at preparing agricultural leaders for North Carolina.
Yes, We Might Have No Bananas
Rob Dunn's newest book, "Never Out of Season," examines the risks of a lack of biodiversity in our food supply. Dunn is a professor in the Department of Applied Ecology.
Women’s Cattle Handling Founder Goes National
A national television debut, an NC State award and the funding to expand her work across the southeast – NC State Extension Research Specialist April Shaeffer is having a pretty good year.
Students Soar in Multicultural Scholars Program
A unique scholarship program provides opportunities for outstanding students from groups that are traditionally underrepresented in the food and agricultural sciences.
Online Dashboards Illustrate Local Foods Spending Data
Where are North Carolinians buying local foods? How much are they spending? These are just some of the questions being answered through a collaboration of the NC 10% Campaign and RTI International.
A Dash of Salt (and A Lot of Time)
What does it take to make your own bacon? Associate professor and extension specialist Dana Hanson leads a four-week class out of Schaub Hall to educate the public on how to create their own bacon, sausage and more.