When mislabeled produce leads to confusion, Yale's sustainable food director hopes for a better food future
The expensive, challenging plant is cultivated in Iran, Spain, Northern Italy, India--and now, New Haven.
The term brings to mind images of rambling through forests in search of food. But on the Yale Farm, it's so much more than that.
Chopping doesn't have to be a chore: Why good knives should be on every college student's school supplies list.
The author is thrilled and terrified by the number of students at the first workday of the school year.
What will it take to get more Americans to embrace home cooking? The author says the key is Oprah.
During tomato season, confit is one of the best ways to use the season's bounty. Below is a recipe that I use every summer without fail, and is a favorite of our interns.
Ever get tired of struggling to get a piece of lettuce onto your fork? Put aside your table manners and dive into a salad fingers first.
The American Medical Association put out a resolution last week in favor of local, sustainable food.
What would you put on a billboard to promote the joys of fresh, local, sustainable food?
With the economy in flux and interest in the food chain growing, more and more recent college graduates are thinking about choosing life on a farm over a job in corporate America. Here, advice for young people considering careers in agriculture--and their skeptical parents.
With a frittata, having guests over for brunch doesn't have to be expensive or time- consuming. Just head out to the market, buy fresh, seasonal vegetables and herbs, and follow these instructions for how to make this quick, crowd-pleasing dish.
A conversation with a classroom full of teenagers makes the author appreciate all that a farm has to teach: lessons in healthy, seasonal eating; an appreciation for where food comes from and all that goes into making it; and, most importantly, generosity and self-sacrifice.
In a world of 30-minute meals, growing your own salad might sound like the epitome of slow food.
A new book argues that cooking facilitated our evolution from apes to humans. But is the American lifestyle of fast food and eating alone a step back towards our chimp-like origins?
A lesson in romance and the virtue of canned preservatives. Local doesn't have to mean fresh, after all. After getting an old boyfriend to adopt canning as a way to make great, eco-friendly food, why not try something more widespread?
For two short months, New Yorkers will find a lush, if tiny, garden growing in the middle of the city. It's a place where New Yorkers can escape the concrete and traffic and learn about the wonderful world of urban gardening.
In 2000, Yale undergraduates were inspired by the conviction that the toughest environmental challenges call upon us to change the way we eat and produce food. Student activists agitated for local, organic food and a college farm was born. The roots of the Yale Sustainable Food Project.