A group of college students tries to eat responsibly for a week, with mixed results--and sobering conclusions.
A young woman sets up an program to promote nutrition in Rwandans living with HIV/AIDS.
Every Thanksgiving, the president saves two birds from slaughter. What happens to them next?
Arguing over the nutritional value of organics misses the point: the movement was never about numbers.
Venture capital firms look to "clean tech" as the new industry for their dollars. Will farming get a piece of the pie?
A scientist has a way to remove the headache-causing properties from many wines. But there is a catch: it's made with genetically modified yeast. Why this new development could pave the way for widespread labeling of genetically modified products.
Food-lovers have long praised Jamon Iberico as a sustainable, humane way to eat ham. But the pigs that go into this prized ham may not be as happy or well-fed as its many fans think. Welcome to the world of trying to figure out how food is made.
A controversial New York Times column argued free-range pork has a significantly higher risk of carrying some very dangerous diseases. Reaction was sharp and immediate. Here, the author defends himself from his critics--and explains his funding.