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.
Moving my sheep into their barn for the winter has me thinking woolly thoughts about flocks of various kinds.
Remember the sloppy public relations job the National Pork Board did in response to canned unicorn, "the new white meat"? You can finally enjoy that sparkly unicorn taste you've been missing out on!
Calling all adventurous, rebellious cooks: Are you bored with Thanksgiving menus that are the same from year to year, and coast to coast? If you're brave enough to defy tradition and turn your local, seasonal ingredients into something for the …