Cultural attitudes toward food tend to change slowly. But as we struggle to feed a growing population, insects present a remarkably plentiful source of nutrition.
Preliminary results from the 2012 Census of Agriculture show the increasing role of women in U.S. agriculture—especially on organic and small-scale farms.
Video: A group of young people in West Oakland are taking control of what they eat and using pedal power to bring local groceries to produce-strapped communities.
It’s organic. It’s local. But did the workers who picked it have health insurance?
It’s a good time to be in farming if you like to grow corn. It’s a tough time if you see yourself as a steward of the land. Shannon Hayes on why growers pressured by corn-heavy markets should hold out for crops that nourish the Earth.
Back in the ’60s, Frances Moore Lappé realized that hunger is caused by a scarcity of democracy, not food. Then, a collective of courageous women farmers showed her how to change that.
Like growing vegetables from seed to harvest, overhauling the country's food system takes time.
Aquaponics takes advantage of nature’s processes to fill Americans’ growing appetite for fish—without overfishing or destructive farming.
Species like green crabs, feral pigs, snakeheads, and zebra mussels cost $120 billion a year in damage. For a cheaper alternative, try eating them.
Two recent studies concluded that organic food is no more nutritious than non-organic food. But the value of organics involves health on multiple levels, from that of farmers to eaters to the planet itself.
Americans are the world’s GMO guinea pigs, say Frances Moore Lappé and Anna Lappé. But California’s ballot initiative on labeling GMO foods would give everyone the choice to change that for themselves.
Tribes are pursuing a hands-on approach to finding and preparing Native foods that give spiritual sustenance, too.
How do we make sure that our food contributes to the health of our communities and ecosystems?