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Eleven miles northeast of Centralia, Mo., five U.S. Geological Survey scientists don waders and bright reflective life jackets to wade into Goodwater Creek. Plenty of fish live in the stream’s murky slow-moving waters, along with snakes, crayfish, mussels and snapping turtles. On this overcast morning, the team collects water samples and checks submerged cages of fathead minnows for eggs.

If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.

Just south of Hermann, Mo., Swiss Meat and Sausage Co. processes 2 million pounds of meat a year -- everything from cattle to hogs to buffalo to elk.

And everything gets a label.

“No antibiotics added, raised without added hormones, all natural, minimally processed," Glenn Brandt, the production manager for Swiss Meat, reads from a hefty roll of hickory smoked beef sausage stickers.

What this label does not indicate, however, is whether or not the sausage contains genetically modified organisms, or GMOs.