Farmers and community gardeners from around the world gather in Mendocino, California to explore a method for growing more food on less land — that reduces the need for precious resources.
Find out why some residents of a drought-plagued state are welcoming a weed to their gardens—and their dinner plates.
As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve?
Stem cells in the gut of Drosophila divide in response to food.
With the passing of Obama’s Patient Protection Act and Affordable Care Act, insurance and government agencies can no longer neglect individuals with preventable, diet-related chronic diseases.
But the question remains, how do we make healthy eating cool?
Prince Charles is a long-time supporter of organic and sustainable farming, but this speech took his advocacy a step further.
"Minuscule" amounts of iodine-131 was found in milk from Washington state.
Most Americans have room to cut their carbon *food*print by 25%. Not easily done, but luckily we have help in the Bay Area. Check out these 2 upcoming events.
On Thursday night, the Society of Agriculture and Food Ecology and Meatpaper Magazine co-hosted a panel discussion at UC Berkeley titled, "The Art of the Butcher". Using whole animals from local ranches was the topic of the night, and judging from the standing room only crowd, it's an area that the sustainable agriculture community is gravitating towards.
Here in the Bay Area, we're known the world around as foodies, especially given the recent popularity of the Slow Food Festival. As we approach the biggest food holiday of the year, it's a great opportunity to think about the science behind all of these scrumptious meals.
We put this story on the calendar back in September, before melamine-tainted milk started making headlines in China. We'd been planning to focus on criticism of FDA's handling of imported fresh produce, and had to recast the piece when it became clear that the concerns around food safety were much broader.
Modeled after the Monterey Bay Aquarium’s popular Seafood Watch Pocket Guide, the new sustainable sushi guide helps consumers make informed choices by categorizing seafood into three areas: Green (or best choice), Yellow (or good alternative) and Red (what to avoid). Just what kind of sushi you should avoid may surprise you.