Clarkson U opens an all-local food grill, reducing ‘food miles’ and raising yumminess

Little did they know, when the students of Clarkson University pushed to have a more sustainable campus, they’d be learning to love goat cheese. Even Executive Chef Kyle Mayette admits goat cheese is an acquired taste. But it is a vital component of a delectable chicken sandwich that’s winning over hearts, minds and palates at Clarkson’s new all-local food grill.

Non-factory farmers say they’re producing healthier food by ‘working with nature’

As factory farming has taken over livestock production in the U.S., some small farmers are bucking the trend, vowing to maintain their family tradition of raising livestock humanely and healthfully.

These farmers are producing organic milk and grass-fed meats that they and many consumers believe are healthier for human consumption.