All the things we love about the Seattle-based members-only warehouse club.
Like millions of parents and activists who oppose genetically modified food, I feel that the stakes are very high in this battle the safety of our world's food supply. If we are to win it, we are going to have to fight tougher. And smarter.
It's what's on the inside that counts. Very true, of course -- even when it comes to food.
Urging women to adopt a healthy, humane vegan diet in order to lose weight isn't "fat shaming" any more than urging people with heart disease to eat better is "clogged-artery shaming." The use of the word "shaming" is a sham.
The future of animal agriculture can be summed up in a single sentence by, appropriately, a science fiction writer. "The future is already here," said William Gibson, "it's just not very evenly distributed."
Chefs are cooking the food behind the counter -- most notably hamburgers, on a well-seasoned griddle top.
We've gathered together 10 dishes, along with their origins, that you'd be hard-pressed to find in China.
Born with a sweet tooth and an abundance of talent, Kaminsky, 24, is an award-winning blogger, food photographer, knitter, baker and author of four cookbooks including the brand new "Easy as Vegan Pie."
"Recipes do not make food taste good, people do."
That large corporate interests lobby our lawmakers to legislate (or not legislate) in their favor is nothing new. But the Sunlight report shines a light on a dark corner of the workings of the Big Food lobby that -- in part thanks to the complicated FOIA process -- we rarely get to see.
Food has great power and potential. For us, it has made our lives whole once again and been a path for greater inclusion for Chris and others with autism. Indeed, a place at the table of life.
Those bubbles are so festive, we toast our hearts out with them, then abandon the flutes in favor of still wine when dinner appears.
The two day event hosted by The Monterey Bay Aquarium at The Carmel Valley Ranch engaged 20 individuals in an experiential meeting about ways in which chefs can influence positive change when it comes to issues related to the sustainability of our oceans and fisheries.
Districts are still unconscionably underfunded when it comes to school food, and Big Food still plays too large of a lobbying role in shaping what appears on kids' trays.
This holiday season, while you're sipping mulled wine and nibbling gingerbread, impress your company with some spicy knowledge.
We decided to explore the proper booze-bringing etiquette for nine different event environments.
Why approach sandaled-sweatshirted engineers first? Because they love hot sauce.
It became routine as a child, to make my rounds of the property, knowing exactly which staff would give me a piece of candy or cookie. My favorite place to hide was in the pastry kitchen -- of course.