For your holiday-weekend pleasure, here's the best of what I've been reading lately, starting with a profile of home-fermentation wizard Sandor Katz.
Anna Lapp?, the Farm Sanctuary manager, and others on how our food system effects the climate, and how climate change might impact the food's future.
Tomorrow, millions of people will feast on flavorless turkeys raised in tight quarters and stuffed with industrially produced, genetically modified corn. You'd think King Corn would be grinning ear-to-ear this week. Instead, His Majesty is furious!
D.C. Mayor Adrian Fenty, attempting to close a $188 million gap in the city's budget, has halted payment of some $4.6 million that was to pay an extra dime or nickel for healthier meals in D.C. public schools.
Not everyone wants turkey and plain ol' mashed potatoes. Here's how some of us are shaking up Thanksgiving with deviant dishes.
A smart and compassionate young farmer walks her customers through the tough business of slaughtering and processing their turkeys so they really understand how a life becomes meat. And how to give thanks for that life.
Did you think ol' Jack DeCoster was the one bad egg spoiling the U.S. egg industry? Think again. A Humane Society investigation reveals the ugly truth.
We set aside our knee-jerk curmudgeonliness and asked other food professionals how they make Thanksgiving interesting for themselves. Because, while this holiday for us has always been more about the company than the meal, we knew these folks would serve …
When the peace-loving Arthur Morgan School community in North Carolina decided to raise and kill our own turkeys, we found ourselves in the throes of an ethical debate about eating meat.