Headlines claim beef production uses an excessive amount of water but fail to distinguish the different types of water, which misleads us from even bigger water impacts elsewhere in agriculture.

Oregon State University researchers have discovered a new class of compounds that contributes to the ashy or smoky flavors in wine made with grapes exposed to wildfire smoke.

As the world struggles for sustainability in the face of climate change, wildfire smoke becomes a lesson in how people can become victims far from the root of a problem and far from their control.

The forest fires in Canada during the summer of 2023 were particularly devastating.

Using the adjective ‘giddy’ to describe a researcher’s mood isn’t common. Researchers, after all, often take years to make progress, meaning that patience is a more typical mindset.

Wild veld fires are a much bigger problem to farmers in general and wine grape farmers in particular than is appreciated.