There are fifteen titles in the Food, Conservation, and Energy Act of 2008 (known as the 2008 Farm Bill). Our focus is the conservation title, Title II, which has seven main conservation programs: the Conservation Reserve Program (CRP), the Wetlands Reserve Program (WRP), the Wildlife Habitat Incentives Program (WHIP), the Environmental Quality Incentives Program (EQIP), the Conservation Stewardship Program (CSP), the Farmland Protection Program (FPP),...

Timothy McVeigh is not alone. The 1995 bombing of the federal building in Oklahoma City killed 168 innocent people and shattered the complacency of a nation. But this event, horrible as it was, may well be only the beginning of an unprecedented wave of terror in America. This is the chilling conclusion reached by Joel Dyer in Harvest of Rage, the first book to explore the surprisingly deep rural roots of today's growing and increasingly deadly antigovernment...

Look at any list of America's top foodie cities and you probably won't find Boise, Idaho or Sitka, Alaska. Yet they are the new face of the food movement. Healthy, sustainable fare is changing communities across this country, revitalizing towns that have been ravaged by disappearing industries and decades of inequity. What sparked this revolution? To find out, Mark Winne traveled to seven cities not usually considered revolutionary. He broke bread...

"Mark Bittman made headlines three years ago when it was revealed that, for the first time, the New York Times opinion page would feature a food writer to help us make sense of the tangled webs of food, health, environment, politics, and culture. As an opinion columnist, Mark has delighted us, enraged us, and inspired us to do more for ourselves and our world with the same no-nonsense style. In the tradition of his NYT bestselling Food Matters, this...

In-depth investigation into unlabeled genetically-modified foods which have become increasingly prevalent in grocery stores. Unravels the complex web of market and political forces that are changing the nature of what we eat.