Some people use extreme diets like fasting and juice cleanses. But these aren’t necessary for most people and may be dangerous without medical supervision. Here are five foods that support the body while cleansing.
Architects have come up with spectacular concepts for vertical farms that would grow crops in city skyscrapers. But many horticulturists think the future of vertical farming isn’t in skyscrapers, but rather in large, indoor warehouses lit up magenta by superefficient LEDs.
Treated human waste has been used on farmland for decades, but the ick factor has not entirely faded. Some environmentalists think the treatment process may not get rid of all the harmful contaminants that could be in the waste.
Berkeley public schools are in danger of losing their gardening and cooking classes due to federal funding cuts. Sarah Henry reports on how that community is trying to save their edible education program.
Apples, oranges and … squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.
How are you getting dirty this Earth Day? Stephanie Rosenbaum offers tips for starting an edible spring garden this weekend.
Neonicotinoids are pesticides widely used to coat the seeds of agricultural plants, especially corn. But some evidence suggests these chemicals may also be poisoning bees. A tell-tale clue: reports of massive bee die-offs that all took place during corn-planting season.
Backyard chickens have become a hot trend, loved as a source of healthy local food and fluffy wonderfulness. But backyard birds have also sparked outbreaks of salmonella, the CDC warns.
An incredible diversity of grains, herbs and fruits goes into the world’s alcoholic drinks, as writer Amy Stewart explains. Her new book describes the plants behind cocktails and other boozy beverages and features drink recipes and growing instructions.
When scientists scoured lists of the city’s community gardens, they discovered they didn’t tell the whole story of where food was being grown. Satellite images instead show the city’s food-producing gardens tucked away in backyards, on roofs and thriving in vacant lots.
Mary Ladd interviews Rebecca Kaplan, Oakland’s Councilmember At-Large, who was recently re-elected and is a champion of food businesses as a way to grow and ultimately improve the city.