Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
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.
Organic Cereal Manufacturer Nature’s Path is Going Against the Grain by Investing in Organic Farmland
Why would a company that sells over $300 million worth of boxed organic cereal in outlets like Whole Foods and Trader Joe’s dive into the organic farmland business?
The USDA is considering a set of rules for certifying farmed fish as organic. But some consumer groups say the recommendations don’t go far enough to meet the strict standards of other organic foods.
Juice and smoothies can be a convenient way to get more servings of fruits and vegetables. So what’s the better gadget between a blender and juicer if you want to get more beneficial nutrients?
An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it’s asking the state for permission to give its recycled water to a group of home brewers.
Beef processors continue to block efforts to bring back Zilmax, a drug that makes cattle put on weight faster. Is it because they’re concerned about animal welfare, or beef exports?
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
Cannabis-infused treats are no longer limited to your pan of pot brownies made from a box mix. Nope, edibles are all grown up, and they have good taste. So, if you are looking to medicate with the delicious in mind, look no further. Here are our top 5 picks.
The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they’re made. It’s far better to make it at home. Nut milks are simple, and you don’t need anything more than a blender and a strainer. Kate Williams will show you how.
A growing number of food vendors are literally pedaling their wares. From baristas to veggie farmers, many say bikes are a cheaper, greener, more convenient way to launch their mobile food businesses.
A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.
New GMO potatoes don’t bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won’t touch them because of the stigma of GMOs.
Stephanie Rosenbaum Klassen goes coolhunting for the country’s most intriguing new products at the Good Food Mercantile, an industry-only “un-trade” show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread).