Could California Be the Next Agave Spirit Capital?
Researchers at UC Davis are researching agave’s commercial viability.
A Celebration of Husked Fruits in Cocktails
Identified by the paper husk that surrounds them, physalises such as tomatillos, groundcherries and gooseberries are full of herbaceous and tropical flavors.
USDA Invests $300 Million to Help Farmers Transition to Organic Production
A new initiative aims to support growers and strengthen the organic food market.
The Costs and Benefits of Embracing Plant-Based Meat
A shift towards eating plant-based meat alternatives could threaten more than one million industry jobs, researchers find.
In Michael Twitty’s Kitchen, There’s Room to Be Your Whole Self
In Koshersoul, the author and food scholar embraces his Judaism by interweaving it with the Black cooking traditions of his ancestors.
The Best Alternative Grain Flours to Have in Your Pantry—If There’s Enough to Go Around
It’s been a weird year for wheat. Consider baking with oats, barley, rye and other grains instead.
When Sharing Seeds Grows More Than Just Food
In Washington, DC, a program seeks to foster abundance through seed-sharing.
Roasting Green Chiles Just Got Greener
Scientists are harnessing the power of the sun to replicate a propane-fueled annual tradition without the carbon dioxide emissions.
The Story of the Long-Forgotten Jenny Lind Melon
Tracing the muskmelon’s journey from 19th-century produce stands to today’s beloved heirloom seed catalogs.
