Ari LeVaux

The real dispute is over valid but competing priorities.… More »

Lean Finely Trimmed Beef, which can be found in most of America's pre-made burger patties, has many vocal critics. But is it any worse than what's used to make other processed meats?… More »

Concern for the chicken is growing, the practice of personal flock-keeping is gaining adherents, and the new EPI Act would, if passed, make things much better for our feathered friends.… More »

Plantations with terrible conditions continue to dominate the industry, but the growing success of cabrucas offers one possible way forward.… More »

These smart drugs, made up of food substances and purified components of medicinal plants, help to improve brain function.… More »

Blight is more of a problem for gardeners than ever before, but grafting your plants will make them much stronger and disease-resistant.… More »

You don't need to eat them with bacon—though they're good with that, too: This leafy vegetable is just as delicious steamed or roasted, sliced up, and added to a salad of sturdy greens.… More »

New research shows that when we eat we're consuming more than just vitamins and protein. Our bodies are also absorbing information.… More »

Unless you're raising your own meat and milk at home, hunting -- despite its brutality -- may be the best way to consume animal products.… More »

With hunting season just around the corner, Jennifer McLagan, author of 'Odd Bits,' walks us through a recipe for wild animal organs… More »

Federal agents organize a sting against a tiny raw milk buying club—and ignore more serious food-safety crimes… More »

A visit to Our School at Blair Grocery, which hopes to empower the youth of New Orleans through food… More »

Trading old jam, rare seeds, and meat from the freezer is an unexpected pleasure—but be sure to obey the rules… More »

The best grass-fed beef just isn't available year-round—unless you freeze it. Our fear of subzero meat has kept it from taking off.… More »

Restaurant critics have to do what's expected of them—and sometimes that means tolerating foods they don't like… More »

Slow Food has compiled the ultimate guide to little-known Italian dishes—a window into both culture and history… More »

Cheap, everyday wines are underrated. That vintage bottle might be seven times more expensive, but is it seven times as good?… More »

On Chicago's South Side, first- and second-graders are gardening and eating quinoa. And their parents are warming to it.… More »

A healthy snack, adapted from the cafeteria at Chicago's Academy of Global Citizenship… More »

An entrepreneur is reimagining the urban convenience store as a place where tight-knit relationships can help sell fruits and vegetables—and promote health… More »