The American Climate Corps Will Put Climate Change Fighters to Work
Our stories connect people to their food, support informed choice, and rethink how we consume.
Consumption
Small Ocean “Hot Spots” Could Provide All the Seafood We Need
A chunk of the ocean the size of Lake Michigan could feed the world. But should it?
A New Clinical Trial Shows Potential Long-Term Relief From Peanut Allergies
82 percent of the kids given the treatment showed increased tolerance for peanuts.
Chemical spraying misses its mark with alarming frequency, and neighboring farms – especially organic ones – often pay the price.
Carats to Carrot: Lost Engagement Ring Found Wrapped Around Veggie 13 Years Later
A diamond ring lost 13 years ago just turned up on a carrot – in the garden in which it was lost.
The Secret’s in the Sauce! 6 of Chef Jake Rojas’ Favorite Sauce Recipes
All of these fresh and tasty recipes can be made at least a day ahead.
Crispy Bluefish Collars with Mole Verde and Nuoc Cham Vinaigrette
Fish collars usually end up in the trash, but Chef Rojas calls them “the tenderloin of the fish, fatty with a mellow taste.”
Johnnycakes with Macerated Blueberries, Charred Peaches, and Brown Sugar Crumble
This humble dessert shows off some of Rhode Island’s finest summer ingredients: locally milled flint corn, highbush blueberries, and freestone peaches.
Kelp-Wrapped Sea Bass with Sunflower Chimichurri and Green Harissa Ranch
This recipe will keep fish tender while they cook. If you can’t find fresh kelp, substitute sheets of dried nori.
This tomato-slathered focaccia is the perfect vehicle for scooping up the last of a broth, and it’s great for sandwiches, too.
