In California, Monsanto and other big corporations are fighting a strange and costly battle against a new ballot measure.
The real dispute is over valid but competing priorities.
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?
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.
Plantations with terrible conditions continue to dominate the industry, but the growing success of cabrucas offers one possible way forward.
These smart drugs, made up of food substances and purified components of medicinal plants, help to improve brain function.
Blight is more of a problem for gardeners than ever before, but grafting your plants will make them much stronger and disease-resistant.
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.
New research shows that when we eat we're consuming more than just vitamins and protein. Our bodies are also absorbing information.
Unless you're raising your own meat and milk at home, hunting -- despite its brutality -- may be the best way to consume animal products.
With hunting season just around the corner, Jennifer McLagan, author of 'Odd Bits,' walks us through a recipe for wild animal organs
Federal agents organize a sting against a tiny raw milk buying club—and ignore more serious food-safety crimes
A visit to Our School at Blair Grocery, which hopes to empower the youth of New Orleans through food
Trading old jam, rare seeds, and meat from the freezer is an unexpected pleasure—but be sure to obey the rules
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.
Restaurant critics have to do what's expected of them—and sometimes that means tolerating foods they don't like
Slow Food has compiled the ultimate guide to little-known Italian dishes—a window into both culture and history
Cheap, everyday wines are underrated. That vintage bottle might be seven times more expensive, but is it seven times as good?
On Chicago's South Side, first- and second-graders are gardening and eating quinoa. And their parents are warming to it.
A healthy snack, adapted from the cafeteria at Chicago's Academy of Global Citizenship