Food starts with F, as do other items that I regard as MUST HAVE ingredients in food, such as Fun, Fabulous, Flirty and Fantastic. We were not meant to sit down to our meal and feel bored!
All I want for Christmas is for people on Facebook to stop accusing each other of eating "chemicals." Lately, comments like "Sorry, but that muffin...
As Majority Leader, Cantor could use his powerful position to get a comprehensive, five-year farm bill done before Congress leaves town for the holidays. Here are five ways that the new farm bill can, and should support Good Food.
The face of farming is changing, both in the profiles of new farmers and in their perceived image. With rising social stature, some say the celebrity farmer will soon outshine the celebrity chef.
I was interested in what the farmers themselves have to say about their seed choices, how they choose the seed they do, and why do they CHOOSE to plant GMOs or maybe they don't? So I asked several farmers some questions... and here's what I found.
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.
Recently, the FDA issued a ban on all trans fats, deeming them unsafe for human consumption, and it's about time! For more than 20 years, the science has shown these fake FrankenFats to be hazardous to our health. Thankfully, the government has finally caught on.
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."
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.
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.
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.
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.
There are more organisms in a teaspoon of healthy soil than there are people on the planet! Each of these organisms, including earthworms, bacteria and fungi, has a special role to play in building a healthy, resilient soil community that is pest- and disease-resistant, soaks up water like a sponge, and provides nutrients to growing crops.
In the last few years, sales of natural and organic foods have become big business. Annual revenues have nearly tripled since 2001, and they now exceed $91 billion. Healthy food isn't just for hippies any more, and corporate America wants in on the action.
Climate denial has rightly lead many to unilaterally embrace science as the last bastion of rational thought in an increasingly contentious world. But the question is: Whose science?
We're going to live in a world with Coke robots, apparently.
Right now we have this beautiful abundance, a sustainable resource, the largest run of sockeye salmon in the entire world! Why put it at jeopardy?
I'm not a rabid steak chaser either, but I definitely do not disdain meat. Yet I did not miss it at all during my stay in Bangalore. I was aware that vegetarianism was not uncommon in India, but I was not aware of the actual impact of such a dietary choice in both domestic and commercial environments.
When's the last time you've loved a piece of fruit? I mean, really, truly loved? Who wants to eat a dry, white-centered strawberry? And there's no way our kids are eating their fruits and vegetables if they don't taste great. They'll choose artificially sweetened treats over the sad little strawberry every time.
The momentum is building for healthier restaurant menus, but not building fast enough. Unfortunately they follow the guidelines of the media, jumping on what the media hypes, and not nutrition specialists.