Food

The debate over whether to label genetically modified organisms comes down to one simple issue: In market economies, consumers should get the information they want, not the information that producers think they ought to have.

Representatives of seed libraries in nine different countries gathered in Tucson last week to share ideas and inspiration for improving local access to diverse seeds. Climate change, biodiversity, food justice, and culture were just some of…

In the San Luis Valley of Colorado, the food pantry has moved beyond providing emergency assistance to serving as a reliable, routine way to supplement the diets of low-income families. Service-worker Rachel Woolworth introduces us to some…

In a cynical effort to exploit consumer interest in local foods, major corporations are claiming that their industrially produced items are grown by small farmers. Look beyond the label to see where your food is really coming from.

The New York Times tried to evoke something of the cultures and traditions of each state in the Union with a Thanksgiving recipe section. Some of the negative reader reaction misses the point: Family recipes should be shared, along with the…

The lowly persimmon: underestimated, slandered, mysterious. The platypus of fruits, persimmons walk a fine line between delicious and caustic. Chuck Shuford reveals that the berry's secret ingredient is timing.

Like daredevil teenagers, the corporate pork industry is pushing our food system to the edge. It doesn’t take a Ph.D. in philosophy to predict the results.

Could Appalachia’s food traditions help reinvigorate the region’s health and economy? Chef Travis Milton invites readers to pull up a chair and join the conversation.

A Native-American community foundation and small Native-American food company are teaming up on a project to get Indian ranchers involved in raising more buffalo. The market-based approach could help restore the land, the economy and the…