The Perilous State of School Lunches
Two years of universal free lunches showed teachers and students what school meals could be. Now, administrators are bracing for the end of that funding—and getting creative with how to continue feeding kids with limited resources.
New Farm-to-School Food Program Debuts in Maine Schools
Can the state serve as an example to other states looking to promote and provide more local food in schools?
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.
