The traditional meal is one of the best parts of any holiday. But I've got to admit, being able to alter the beloved Thanksgiving menu, and combine it with the delicious Hanukkah menu, no less, brings a certain excitement.
McDonald's Corp. says it will more sharply focus on the value end of its price spectrum following disappointing Q3 results. That means a heavy marketi...
Across America, marginalized and high need communities are phenomenal incubators for progressive change. As the health of the South Bronx goes, so goes the health of NYC and the nation. Our replicable model can move our nation forward.
Enjoy... until the acid reflux sets in.
Think that you're not in the market for a comfort food cookbook? David Venable might well change your mind. He could taste dog food and convince people to buy it.
"Our brains have not evolved since Paleolithic times, when food was scarce and our ancestors had to eat as much as they could when food was plentiful in order to survive. We have Paleolithic appetites in a land awash with fat and sugar -- this is a recipe for disaster."
Our favorite ways to get the most out of our ice cube trays.
I'm delighted to announce Food For Thought, a new HuffPost section in partnership with Chipotle. As part of our site-wide focus on well-being and sustainability, Food For Thought will be examining our attitudes toward food, asking where our food comes from and how it's produced, because there are plenty of forces and special interests at work that would rather you not ask too many questions -- at great cost to our environment, our health, and the planet. We believe that it's important to consider not only the food in front of us -- on our plates, in our kitchens, in restaurants we patronize -- but to look closely at the many stages of food production and preparation that are often invisible to us.
In a discussion with New York Times food writer Melissa Clark at the New York Wine and Food Festival this weekend, David Bouley talked about his philosophy and practice of slow cooking vegetables as method of "cooking for longevity."
With our vision firmly planted on what's next, are we losing sight of what's right around us? Will our memories be weaker, less pronounced and less invigorating if our connection with our present experience is distracted and detached?
A look at the top 10 drinking countries worldwide.
Governments and some big businesses know most people get the same buzz from a good discount as they get from gambling. But the "house" always wins. This discount technique comes into play in our food, which most things are dirt-cheap compared to their organic counterparts.
The concept of raising fresh produce in the middle of a crowded city sounds far fetched to the uninitiated, but over the last few years, the realization of this "far fetched" idea has resonated well with those that live there. The future looks bright for city farming.
Farmers aren't just farmers. They're business women and men, innovators and teachers, entrepreneurs and stewards of natural resources. With the support of research institutions, donor communities and eaters, family farmers have the power to nourish both people and the planet.
If food really is #trending, then we can use this as an opportunity to get serious about demanding better policies from our representatives. We can ride the momentum of the "foodie" wave and genuinely connect with the sources of our sustenance.
Groups working on hunger too often focus on agricultural yields at the expense of nutrition and biodiversity and forget that we already grow enough food to feed the world and are wasting 40 percent of it.