One of every three bites of food comes from plants pollinated by honeybees and other pollinators. Yet, major declines in bee populations threaten the availability of many fresh ingredients consumers rely on for their dinner tables.

The Indiana State Department of Agriculture is marching toward 2025 with a clear vision about the importance and potential of the state’s agricultural sector. “We really have an opportunity to be a leader,” Lt. Gov. Sue Ellspermann told The Produce News in a recent interview.

In my area, it is somewhat unusual to find a wedge of Iceberg on restaurant menus anymore. However, we happen to have a local restaurant in town that has that very item on its list. I often order it draped in chunky Roquefort or blue cheese dressing, which makes for an outstanding meal in itself.

As the first week of June was coming to a close, rainouts in East Coast baseball parks were mounting as wet weather gripped a swatch of land from New England to Florida and from Tennessee to the Atlantic coast.

Indianapolis Fruit Co. continues to develop services and programs that unlock the full potential of today’s cutting-edge technology.

For more than 30 years, California farmer and entrepreneur Larry Jacobs has been a pioneer in scalable and equitable organic food production, demonstrating that food can be grown profitably without chemicals.

In April 2012, the Natural Resources Defense Council named Jacobs the Business Leader winner in its 2013 Growing Green Awards that honor leaders and innovators in sustainable food and agriculture.