Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.
Sara Creech’s nursing career fell apart after she returned from Iraq with PTSD. She found purpose — and a new path — on the farm. Now, the USDA is giving veterans like her more financial support.
Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.
PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.
Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.
Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.
Not every restaurant has something called “The Project Kitchen,” but San Francisco’s Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.
Vegetable tattoos, both temporary and permanent, can make for beautiful body art. Some enthusiasts are hoping to use them to encourage healthy, seasonal eating.
The British are very specific about how they take their tea: black, with milk and sugar. But steeping the optimal cup requires a surprising amount of chemistry. Here’s a guide to the science.
Many coastal communities that harvest shellfish could soon be hurt by ocean acidification, a study finds. The Pacific Northwest and New England are hot spots, as are estuaries along the East Coast.
Babies who ate the equivalent of about 4 heaping teaspoons of peanut butter weekly were about 80 percent less likely to develop a peanut allergy by their fifth birthday. So finds a landmark new study.
Big metal shipping containers are often used to import food from around the globe. Now, two Boston entrepreneurs are modifying those containers to grow local produce hydroponically, 365 days a year.