Let's call it the Banana Problem: the trade off between eating locally and eating what you want. Savoring a banana means eating something that was shipped hundreds or thousands of miles, emitting greenhouse gases each step of the way. But innovations in greenhouse design and growing techniques are proving that tropical produce can be raised anywhere. Soon, we might be able to enjoy our mid-winter mangoes without a side of guilt.
The New York Times critic likes his Vietnamese sandwich glitzy. Our writer likes it plain.
In Bringing it to the Table, Wendell Berry makes a prescient call for sustainable agriculture.
The White House isn't the only place growing vegetables. A look inside the USDA's People's Garden.
Adapted from a recipe presented at a People's Garden "Chef in the Garden Workshop."
Spicebush grows throughout the country and can be paired with autumnal dishes like porkchops and apples.