The process of growing your own food can transform lives.
I think the common problem for most people is that fish is not part of their regular routine, and because of this, many are not comfortable or don't know how to cook fish. I know this is the case for me. I'm a fish out of water when it comes to cooking fish, so to speak.
Follow Danielle Nierenberg, and you will end up in interesting places.
The standard-of-identity laws are there for a reason. So here is my advice for the Dairy Industry: If you want to put artificial sweeteners in milk, just start calling your "milk-like drink" something else. Leave the "milk" label for the real stuff.
Do you drink coffee? Do you think about where that coffee comes from, and who harvests those beans? Do you consider how much you pay for your morning fix, and how that impacts the salary those farmers make?
It was a perfect weekend for the Food Book Fair, a three-day series of panel discussions, cooking demonstrations, book signings and meet-and-greets celebrating food and the words, art, ideas and people behind it.
With 41,000 Chinese restaurants in the U.S., why aren't there more national chains dishing out sit-down Chinese food?
Bittman's been writing about food since 1980, long enough to know "there's no reason to believe you and I are going to eat the same way. There's differences in age, gender, where you eat and where you work, whether you cook, whether you travel, all of that effects how you eat."
Chef Magnus Nilsson, of Fäviken - arguably the most isolated, serious restaurant on the planet -takes hyper-localism to an almost absurd level. What he doesn't forage, he grows in a lantern-lit root cellar and his own vegetable garden.
Sung Park, chef and owner of Bistro Petit in Brooklyn, is breaking taboos with his bold-flavored Korean French cuisine.
We're about to be drowning in a tidal wave of salty salumi from Italy thanks to the USDA lifting a longstanding ban. But what else can't we get in the U.S.?
In 2004, the Tsunami that hit Sri Lanka killed eight members of this small fishing family. Yet today they still fish, because they have to do it to survive.
Stunned by repeated exposés revealing inhumane treatment of animals, big ag lobbyists are working to prevent Americans from finding out about animal abuse, rather than working to prevent it. And now Orwellian euphemisms are being pushed as so-called solutions?
You might expect me to say that environmentalists should say no to meat, and that we should focus on changing what people eat in the interest of saving the planet. But it's not quite so simple.