Food Trek

Over the next five years, the Diverse Corn Belt project will be conducting research to discover opportunities that can be created from diversified farming systems and investigate the impacts of transformed crop rotations.

Are these robust prices squeezing new and beginning farmers — defined by the USDA as producers with less than 10 years experience in the field — out of the land market?

Agronomists, farmers and researchers met at the Illinois State University Farm in Lexington on Tuesday to discuss Lake Bloomington-Evergreen Lake (LB-EL) watershed planning efforts, along with farm conservation practices that can help reach watershed goals.

In Episode 9 of the food and farming series Food Trek, Tory Dahlhoff and co-producer Allison Walsh check in with the Central Illinois FarmFED Cooperative in Mount Pulaski, in Logan County.

Today on Food Trek, host Tory Dahlhoff searches out the real definition of farming's biggest buzzword of the last few years: regenerative agriculture. Where did the term come from, and what does it really mean?

Today on Food Trek, host Tory Dahlhoff searches out the real definition of farming's biggest buzzword of the last few years: regenerative agriculture. Where did the term come from, and what does it really mean?

Hospital food is not typically known for being local and organic, nor does it usually inspire the tastebuds. But a pilot project at OSF St. Francis Medical Center aims to change that, one breakfast meal at a time. Food Trek host Tory Dahlhoff has the story.

Hospital food is not typically known for being local and organic, nor does it usually inspire the tastebuds. But a pilot project at OSF St. Francis Medical Center aims to change that, one breakfast meal at a time. Food Trek host Tory Dahlhoff has the story.

Today on Food Trek: We're heading over to Ashkum, Illinois, to hear from Harold Wilken and Jill Brockman-Cummings about the origins of Janie's Farm and Mill, an organic flour powerhouse that has worked against the grain of the conventional farm and food system to bring a locally produced staple baking ingredient to restaurants, groceries and home pantries throughout Illinois.

Today on Food Trek: We're heading over to Ashkum, Illinois, to hear from Harold Wilken and Jill Brockman-Cummings about the origins of Janie's Farm and Mill, an organic flour powerhouse that has worked against the grain of the conventional farm and food system to bring a locally produced staple baking ingredient to restaurants, groceries and home pantries throughout Illinois.