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Michele Deppe

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Michele Deppe

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Breaking the piggy bank

It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.

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Growers' Insights: Land is in demand for more beef

Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.

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Growers Insights: Variety sells a bunch

American banana growers gain an edge with creative cultivars.

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Growers' Insights: Hawaii’s "hot" chocolate is always in season

While the majority of the world’s cacao beans are grown in Africa, Hawaiian production is spiking.

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Growers' Insights: What’s in a name?

Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.

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Growers' Insights: Safe slice

Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.

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Growers' Insights: Freshwater prawns

The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.

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Growers' Insights: Greens costing more green

Producing leafy greens has become more expensive this year, due to heavy rains driving down yield, says second-generation farmer, Larry Corn.

Growers' Insights: Greens costing more green slideshow

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Growers’ Insights: Playing with fire

Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.

Playing with fire slideshow

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Growers’ Insights: Rice is an affordable gluten-free grain

Government food policy and the popularity of healthful foods are helping America’s rice growers. 

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