Plus, organic crops may soon have their own commodities exchange, a spike in home gardening, and more in this week's food policy roundup.
Plus, good news and not-so-good news in antibiotic regulation, and more in this week's policy roundup.
The history of lunch, an investigative look at the meat industry, a memoir in meals, and more. Check out four food books we're loving this month, after the jump!
Plus, scientists weight on the best diet for overall health, and more in this week's food policy roundup.
Plus, a profile of the modern-day dairy industry, and more in this week's food policy roundup.
Plus, surprising reports about the health of Native American children living near casinos, healthy school lunches face more challenges, and more in this week's food policy roundup.
Plus, food waste by the numbers and GMO vs organic in this week's policy roundup.
How individuals can combat the agricultural impacts of climate change, a new edition of an iconic encyclopedia of food, a tribute to vintage kitchen utensils, and a study of gourmet dining over the years: see four great food books we're reading right now!
Plus, updates on the California drought, and the White House takes new steps to limit food marketing in schools in this week's food policy roundup.
Since opening in 1983, Pastiche Fine Desserts has been a mainstay of the Providence restaurant scene, and the place to go when you're looking for a classic celebration cake or dessert.
Plus, the California drought hits organic dairy and meat farmers, new research shows the economic impact of shopping local, and more in this week's food policy roundup.
California proposes a bill requiring that sodas display a warning label, a fascinating infographic sheds light on who really owns who in the organics world, and more in this week's food policy roundup.
Plus, more on the Farm Bill, California's cottage food laws, and more in this week's food policy roundup.
The ultimate resource in Texas barbecue, illustrated recipes, a fun introduction to the world of food policy, and more! See what we're reading this month.
Just days after the House passed a 939-page Farm Bill, the Senate yesterday approved the Bill in a 68-32 vote. Now the $956 billion Bill heads to President Obama for approval. He will sign the Bill on Friday, ending months of tension surrounding the most contentious Farm Bill in history. Here's how the Bill could affect you.
Plus, extra virgin olive oil may not be what you think it is and more in this week's food policy roundup.
Plus, the rise of food hubs, and another roadblock for the Farm Bill in this week's food policy roundup.
In this week's food policy roundup, we look at Tyson's new animal welfare standards, Walmart's agreement to the Fair Food Program, how the USDA will help revitalize Promise Zones, and more.
From small-town restaurant reviews to pushback against foodies, we've covered it all in this month's Serious Reads. Check out what we're reading this month!
Plus, a new report on the fishing industry and bycatch; the USDA amends school lunch nutrition requirements after backlash, and more in this week's food policy roundup.
Marion Nestle is one of the preeminent writers on American food policy and politics. This month, she published her 70th and final column in the San Francisco Chronicle.
This year, I read a whole bunch of books for Serious Reads. Here are my top ten picks for the bookish food lovers in your life this year.
In food policy this week, we look at legislators' voting records on food issues, examine corporate consolidation in the food chain, "toss" school lunches, and more.
Secrets of mushroom hunters, a memoir about opening a cafe in Rwanda, a revealing new cookbook, and more!
This week in food policy, Farm Bill negotiations start up (again), fast food workers go on strike, PETA launches another controversial campaign, and more.
An egg fried in the center of a piece of bread. It's a simple preparation that elevates the union of eggs and toast, two beautiful things, to a whole new level. What do you call it?
Louis Restaurant has been an early morning/very latenight staple for college students and Providence locals for decades. The menu is standard diner fare: eggs any way, hash browns, and fluffy pancakes, in addition to off-menu items like tofu scramble scribbled on sheets of paper posted on the wall. The gruff but warm-hearted waitstaff will make you pretty much anything you want, as long as the ingredients are in the kitchen. That's how a friend of mine ended up with this killer reuben.