The Great (Sticker Shock) Thanksgiving
This year, birds are smaller, more expensive and in short supply.
Egg Whites Could be the Key to Cleaning Our Oceans
A new study found that the breakfast staple can effectively filter microplastics from water.
Turn Your Backyard Into a Snack Yard With Edible Landscapes
Landscapers are making private and public spaces more useful, and planting edible alternatives to traditional plants.
Scientists Get to the Core of the Honeycrisp Apple
Cornell University researchers have successfully mapped 97 percent of the apple’s genome, a boon for breeders working on future varieties.
How One Chef is Embracing Seasonal Food with Sub-Sea Foraging
In Newfoundland, where the ocean is at your doorstep, seasonal food goes far beyond what’s growing in the garden.
Meet the Midwestern Bakers and Farmers Working to Rebuild a Local Grainshed
Artisan Grain Collaborative, a network of farmers, millers, maltsters, brewers, bakers and distillers, is fostering a resilient and equitable regional breadbasket.
From oat milk to vegan burgers, plant-based dairy and meat products are gaining traction—and sparking debate over their names. But are consumers actually confused about what they’re buying?
Changing Tastes Fuel a Buckwheat Revival
Thanks to the growing demand for gluten-free foods and interest in alternative flours, buckwheat is seeing a resurgence.
There Will Be No Alaskan Crab Harvest This Year
Due to dwindling populations of snow and king crabs, the state has canceled this year’s big catch.
