It's been 48 years since Kip Padgelek and his dad launched their custom deer processing business. After a career revolving around all things meat, including an education at the Culinary Institute of ...

The kids – two third-graders, a fourth-grader and a sixth-grader – had no idea what the day would hold in store when they arrived at school last Friday morning, Nov. 10. The four students who attend ...

A Missouri high school program teaches students to take freshly killed animals from the field to the classroom and into the kitchen. Cindy Eggleston, an eighth-grade science teacher, with her students ...