Agriculture

Understanding how avian influenza jumped into cows can help shape the path to stopping the virus’s spread

Lobbyists’ and politicians’ campaigns against lab-grown meat appeal to emotion, not logic and reason

H5N1 influenza virus particles have been detected in commercially sold milk, but it’s not clear how the virus is spreading in cattle or whether their milk could infect humans

When astronauts return to the moon later this decade, they’ll bring along science experiments to study moonquakes, lunar water ice and extraterrestrial agriculture

Cary Fowler, the U.S. State Department’s leading figure on global hunger, explains a new way to improve nutritious food supply

New research shows that CRISPR, the gene editing technique, could make chickens more resistant to bird flu. But its use raises many ethical and scientific issues

Recent bacterial outbreaks from consuming cheese made from unpasteurized milk, or “raw milk,” raise questions about the safety of eating these artisanal products

Amid a mounting mental health crisis among farmers, experts are working to make help more accessible

The process of growing fruits and vegetables in cities can emit more carbon than conventional farming

Do wild varieties of overlooked grains, fruits and vegetables hold the key to developing more resilient agriculture?

The first global declaration on reducing emissions from food production is a start, researchers say—but it sidesteps contentious issues such as meat consumption

From self-pollination to bogs, cranberries are a Thanksgiving classic with many fascinating botanical and genetic features