food
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Environmental leaders to Congress: Don't stop funding conservation on farms
A coalition of 56 influential policy organizations are working to ensure that clean air and water remain at the center of the Farm Bill discussion.
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Feds help GMO salmon swim upstream
Although the FDA approval process has been stalled, a new grant from the USDA suggests salmon may yet become the first genetically engineered animal to be approved for human consumption.
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Food Studies: why I love in-flight meals
After living all over the world, Chi-Hoon Kim has found a home in Indiana, studying how food expresses national identities.
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Berry toxic: Decoding the organic strawberry debacle
Food advocates and farmers want to close a loophole that allows farms to sell organic berries that have spent as much as half their lives in conventional nurseries.
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U.S. government gives food speculators the thumbs up
Since the housing crash, food prices have been at the center of Wall Street speculator's games. Can government regulation make a difference?
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Feeding frenzy: Who's behind the unsavory food stamp parodies
Two sensationalist videos about government food assistance have gotten the attention of conservatives recently. One may not be what it seems.
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People know how to eat better, they just can't afford it
We know, we know -- you just got done patting yourself on the back over that New York Times graphic showing that healthy food is cheaper than fast food. If you were operating on a really tight budget, we're sure you'd be able to pull off super-wholesome eating for your whole family! Here's the thing, though: For most actual poor people, it's not that simple.
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Report: We have plenty of water, we’re just dumb with it
We have enough clean water worldwide, we're just not using it well, a new study says. The report, produced by the Challenge Program on Water and Food, looked at 10 river basins, from the Ganges to the Nile to the Andes, and found that, "There is clearly sufficient water to sustain food, energy, industrial and environmental needs during the 21st century."
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Food Studies: reinventing the cheese wheel
Is there a science to how cheese tastes, and if so, can it be used to help artisanal food-producers?