A new insurance product created to provide some relief to dairy farmers is on sale now.

While electronic devices pose a growing distraction among drivers, a more traditional distraction—drowsiness—still poses a real danger on the road.

Spring is often thought of as the prettiest time of the year for flowers—but fall and winter are full of beauties too, including the hardy chrysanthemum and the vibrant poinsettia.

Sweet news for yam fans: Carbohydrates can be good for you—as long as they’re complex carbohydrates, like those found in sweet potatoes.

Virginia’s port system affords the state’s farm and forestry producers ready access to the global marketplace, and we share a look at that system in the November issue of Virginia Farm Bureau News.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

The Port of Virginia helps move billions of dollars worth of agriculture and forestry products around the globe each year.

The chestnut blight wiped out the American Chestnut in the early 1900s, but a handful of farms in the commonwealth have found a way to maintain blight-resistant orchards. Marketing collectively as Virginia Chestnuts LLC, they are harvesting thousands of pounds of fresh chestnuts each year.

Roast your chestnuts, and then use them for a plethora of fall treats!