Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
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.
Vegetable tattoos, both temporary and permanent, can make for beautiful body art. Some enthusiasts are hoping to use them to encourage healthy, seasonal eating.
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.
Nobody’s wondering anymore whether online grocery delivery can make for a viable business. It already is one. The field is crowded with competitors, business is booming and, on the whole, the industry is making money. What will all this growth mean for the food system at large?
Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can’t quite perceive the taste.
Where there’s pot, there’s often an insatiable hunger. Now researchers have a big clue why: Cannabinoids, the drug in marijuana, appear to flip a neural circuit that normally tells us we’re full.
Government regulators have approved the first genetically modified apples, which don’t turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.
Want to know if your favorite restaurant pays its servers a living wage? An app encourages diners to ask before they dig in.
British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup ‘N’ Fries, has crossed the pond and is now available to gardeners in the U.S.
Strawberry farmers have dropped a lawsuit against the University of California, Davis, and the university has hired a new strawberry breeder. But the future of academic berry breeding is uncertain.
Two UC Berkeley professors think weeds get a bad rap. In fact, they believe the “mountains” of wild edible plants growing between the Bay Area’s sidewalks can help solve food access problems in food deserts.
With help from celebrity chef Jamie Oliver, Stanford University is launching a cooking program to teach students the basics of choosing groceries, cooking and eating healthy.