Voters in Oregon will head to the polls Nov. 4 to decide whether to require foods made with genetically engineered ingredients to be labeled. In doing so, they'll be voting on an initiative shaped in part by the experience of activists in California, who watched a similar measure fail ...Read More
Scientists in California's Central Valley are testing the nutrient content of fruits grown with less-than-normal amounts of water. And the findings so far are raising a question: will consumers buy fruits that are just as nutritional, or sometimes higher in antioxidants, if they aren't as pretty?
Most of the farm-produced seafood consumed in this country is imported, much of it from Asia, and that has raised concerns about environmental and public health regulation at overseas fish farms. Now some California aquaculture businesses are pitching environmentally friendly ways to bring more business here.
What's next for the oyster farm, its employees and the natural environment of Drakes Estero.
A team of Bay Area scientists is biohacking baker's yeast, in an effort to produce proteins that are just like milk proteins, only they're aren't from milk.
Economists estimate that the drought will cost the state's farm economy about $2.2 billion this year, including the loss of more than 17,000 jobs.
Squid fishermen in and around Monterey Bay are experiencing early success this season with California market squid, which may be a result of a couple happy accidents.
Mountain meadows that would normally be covered with wildflowers have nothing to offer the bees this year, as the flowers lie dormant in the drought. Beekeepers are looking at drastically reduced production, and in some cases are just trying to keep their bees alive.
A new report echoes some of the worst fears of a fourth straight drought year.
Farmers are looking to the sky for the latest water-saving tool. But will aviation authorities allow it?
First the freeze, now a crippling water shortage confront citrus growers in the Central Valley.
Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a local brewery to reveal how this key ingredient is a major player in both science history and beer production.
Among the first and hardest-hit by the drought are ranchers and farmers who are now faced with some tough choices. The decisions they'll soon be making will have a ripple effect from the farm to the table.
It's more than two years late, but California farmers say they're relieved the House finally passed a compromise farm bill. ...Read More