U.S. school food operations are at the end of the line when it comes to adopting modern technology. And that helps account for why they have trouble making ends meet under the federally-funded school meals program.
Culture has much to teach us about how to choose, prepare, and eat food. I'm collecting and preserving more of this wisdom before it disappears, in an expanded edition of my last book.
I wanted the full Thanksgiving experience: turkey hunting, visiting farms, bringing a bird home to my backyard -- and killing it and serving it to the family.
Boulder offers a rare glimpse into the carefully choreographed steps that must be taken to accomplish radical change in a large school district's food service. It's a work in progress.
Normally a vegetarian for environmental reasons, I've ordered an organic, heritage breed turkey from a local farm. But what do I do with it now?
The world's greatest deliberative body didn't manage to vote on the food safety bill before their Thanksgiving recess.
Joad Cressbeckler has just heard that genetically modified potatoes have been approved (they're actually being planted in the E.U.), and fears that they're coming for us.
Local, seasonal CSA produce is autumnal cornucopia. It's time for the Urbivore to get roasting -- but what happens when she can't take a turnip and finds her sense of wonder wounded by a worm?
The counterattacks on Michael Moss's exposé of the USDA's hypocritical efforts to get Americans to consume more high-fat dairy are wrongheaded. Milk and pork "checkoffs" do indeed represent the federal government at work.
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