food
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Not your grandma’s yogurt
Although it's often seen as a healthy grocery store option, most yogurt is the product of an increasingly industrialized process.
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DIY yogurt [Recipe]
Make your own yogurt with this easy recipe from the book DIY Delicious.
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Food hubs: How small farmers get to market
Creative distribution projects around the country are bringing local food to a wider audience.
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Why less arctic ice means more mercury in your babies
Thin sea ice leads to a "bromine explosion" that turns gaseous mercury in the atmosphere into a toxic pollutant that falls on snow, land and ice and can accumulate in fish.
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New Agtivist: Bryant Terry is inspiring his community to eat better
With his third cookbook, The Inspired Vegan, this chef and food justice advocate is reintroducing communities of color to the traditional foods that will keep them healthy.
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Lexicon of Sustainability: Fishing after Katrina
The latest installment of the Lexicon series brings us up close and personal with a third-generation Gulf Coast crab fisherman.
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Walmart is no savior: More small businesses = healthier people
Big box stores are often billed as saviors for food-insecure neighborhoods, but new research suggests otherwise.
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The littlest farmers taste their first crop [VIDEO]
The Perennial Plate crew visits a school garden in Georgia where the students plant, harvest, and taste their very first radishes.
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Every last bite: Why wasting animal protein is unethical
In the latest installment of our Protein Angst series, food waste expert Jonathan Bloom points to this fact: Roughly 20 percent of all meat produced in the U.S. doesn't get eaten.