Most African countries have locked out GMO crops, but a few are beginning to open their doors.
National dishes are made up of ingredients from around the world.
A reader wonders if looking beyond choice cuts would lessen a carnivore's carbon footprint. Advice maven Umbra Fisk wags her tongue.
A new book explains why humans eat animals.
Where your milk comes from may be just as important as an organic label.
Top scientists just encouraged more research into this controversial new technology.
Ramped-up border patrols have kept farmworkers away — which is a big problem for our agricultural system.
Mr. Seed thinks the agrichemical industry isn’t as sexy as he is.
We talked to Sophie Egan about how the secret to changing the way we eat might require changing the way we work.