Donald W. Reynolds National Center For Business Journalism

Two Minute Tips


As consumers rethink their approach to additives, the artificial sweetener industry may be hitting a sour patch. ("Choose you this day" image by "frankieleon" via flickr CC BY 2.0)

4 facts about the artificial sweetener industry

Since the discovery of saccharin in 1879, artificial sweeteners have played a major role in America’s diet. Here are four business story angles worth pursuing. Declining numbers in diet soda 

A farm

Take national farming trends to the local level

The recently announced Bayer and Monsanto acquisition has grabbed headlines and raised fears. Farmers worry that the large market share in seeds and pesticides captured by the merger will increase

The apple industry: Four fresh ideas for reporters

With the fall season almost underway, what better time to consider the apple industry as subject matter for your agribusiness coverage. This blog outlines some of the main themes  and

Finding the business stories in food waste

America faces a food waste crisis: The U.S. Department of Agriculture estimates 30 to 40 percent of the country’s food supply goes unused. Journalists can explore the trend by looking at

Five ways to write about the soybean industry

Business reporters with an agribusiness focus might find the soybean industry an excellent area for human interest, trend and economic stories. This blog provides some tips for writing on soybeans

Photo of grapes hanging from a winery vine

Getting to know the wine business

#NationalWineDay may be over, but that doesn’t mean we have to stop thinking vino. Here are some tips to cover the wine business in your region. Obtain Data on the

Shake Shack, the new burger powerhouse

Wherever there’s a Shake Shack, you’ll find a line of people. Danny Meyer’s 71 upscale burger stands have drawn plenty of foodies, and now, they’re generating plenty of revenue. Shake Shack

Disappearing restaurant cooks

When you dine out in a restaurant, you rarely think about whether it has enough staff. You just expect that someone will cook your meal, and someone will serve it.

The cheaper version of Whole Foods

Whole Foods wants to be cool. And it also wants a younger customer base. So, the upscale grocery store chain is going downscale — sort of. Whole Foods announced the

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