Whenever we move food preparation and serving outdoors, the risk for foodborne illness tends to increase.

Cast iron requires a little extra care, but it is worth the decades of service it can provide.

Do your produce choices resemble the rainbow?

Crop producers may be able to recoup some production costs by harvesting this year’s corn crop as silage.

With a long list of family and friends, finding enough money to go around may be challenging.

The protein content of all-purpose flour is about 8 to 11 percent, while the protein content of bread flour varies from 12 to 14 percent.

Cattle and sheep are more susceptible to prussic acid poisoning than swine.

Twenty-four clubs earn the Healthy North Dakota 4-H Club designation.

Being proactive is the best way to deal with heat stress in cattle.

Know what to do if a flood affects your food supply.