Giant Cabbage Weigh-Off 2013 winners (with placards, left to right): Scott Rob (92.1 pounds), Keevan Dinkel (92.3 pounds) and Brian Shunskis (77.4 pounds). The growers are joined by the cabbage fairies, a group of women who for 15 years have volunteered at the cabbage competition. Clark James Mishler/Courtesy of Alaska State Fair hide caption

itoggle caption Clark James Mishler/Courtesy of Alaska State Fair

Ilias Smirlis (left) runs a small family farm in Kalamata, Greece. Before he met entrepreneur Sotiris Lymperopoulos, who runs the food service Radiki, he struggled to sell his produce outside Athens. "The demand for excellent products will always exist," Smirlis says. "The challenge is to find a market." Joanna Kakissis/NPR hide caption

itoggle caption Joanna Kakissis/NPR

Volunteers at the Maryland Food Bank in Baltimore sort and box food donations on a conveyor belt. The bank started working with groups like the USO in 2013 to provide food aid to families affiliated with nearby military bases. Pam Fessler/NPR hide caption

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Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Meredith Rizzo/NPR hide caption

itoggle caption Meredith Rizzo/NPR

Asian carp, battered and fried. As the fish makes its unwelcome way up the Mississippi River, chefs are trying to get people to eat to beat it back. Louisiana Sea Grant/Flickr hide caption

itoggle caption Louisiana Sea Grant/Flickr

Sayur manis at a restaurant in Kota Kinabalu in Malaysian Borneo. The greens were sautéed with onions, red pepper, dry-fried shallots and egg white. Konstantin Kakaes for NPR hide caption

itoggle caption Konstantin Kakaes for NPR

Farmer Seth Watkins (left) and agronomist Matt Liebman stand amid native prairie grasses near Des Moines, Iowa. The conservation strip is used to stop soil erosion. John Ydstie/NPR hide caption

itoggle caption John Ydstie/NPR

A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Jean-Pierre Clatot/AFP/Getty Images hide caption

itoggle caption Jean-Pierre Clatot/AFP/Getty Images

Before opening a plant in North Carolina in early 2014, Sierra Nevada took water samples from all over the region and analyzed them. It realized it needed to add salt and prepare for fermentation. Steve R/Flickr hide caption

itoggle caption Steve R/Flickr