Bret Adee, a third-generation beekeeper who owns one of the largest beekeeping companies in the U.S., lost half of his hives — about 50,000 — over the winter. He pops the lid on one of the hives to show off the colony inside.
At Colonial Williamsburg's garden and nursery, which is open to guests, staff grow items that would have been found in gentry pleasure gardens: herbs, flowers and seasonal greens.
Colonial Williamsburg Foundation
Workers sort onions at a wholesale market in Maharashtra. The state is India's biggest onion producer. Prices have fallen drastically because of a surplus and fewer exports.
Pastry chef Katlyn Beggs and chef Patrick Mulvaney plan desserts for an upcoming dinner at his B&L restaurant in the Midtown neighborhood of Sacramento, Calif.
Andrew Nixon / Capital Public Radio
Focusing less on the meat-free or health aspects of plant-based dishes, like this jackfruit burger — and more on their flavor, mouthfeel and provenance — could go a long way toward getting meat lovers to choose these options more often. That's according to research by the World Resources Institute's Better Buying Lab in conjunction with food chains, marketers and behavioral economists.
Brent Henderson harvests soybeans on his farm near Weona, Ark., in 2017. That crop showed symptoms of dicamba exposure. Henderson switched to Xtend soybeans the following year, he says, as "insurance" against future damage.
Lunch clubs are becoming a popular trend in offices as a way for co-workers to brighten each other's days by sharing meals they've prepared for one another. They might eat together or at their own separate desks.
Ella Olsson/Flickr Creative Commons
A row of new reverse vending machines, which collect drink containers for recycling, greets customers at the grand opening of the BottleDrop Redemption Center in Medford, Ore.
Jes Burns/Oregon Public Broadcasting