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.
Meet the Distiller Dedicated to Reviving Heirloom Grains
Minnesota farmer and distiller Mike Swanson trialed 15 different varieties of rye in an effort to create the perfect bottle of whiskey.
A Global Chickpea Shortage is Looming
Chickpea crop yields are expected to drop as much as 20 percent in 2022.
France Says Plant-Based Proteins Cannot Be Labeled as Meat
Starting October 1, the country’s vegetarian and vegan brands cannot use words like ‘sausage’ or ‘steak’ to describe their products. Veggie burgers are safe, though.
These Chicken Nuggets Are Anything But Boneless
In an attempt to make the meat industry more efficient, one company is incorporating pulverized animal bones into foods.
Can Finding New Culinary Markets for Green Crabs Help Curb the Invasive Species?
Up and down the East Coast, fishers, chefs and distillers are pioneering new uses for an overwhelming population of European green crabs.
How to Transform Green Walnuts Into a Nutty Liqueur
A bartender-botanist’s guide to making nocino, a traditional Italian liqueur made from unripe walnuts.
What the Future of Almonds Looks Like in a Dry California
The state grows the vast majority of the global almond supply. As water becomes scarcer, what will happen to this versatile crop?
