You can't get any more local than this—winter salad greens grown in our backyard.
Senate-supported tax bill gives 45 cents per gallon subsidies to producers of ethanol-blended gasoline.
In 2009, 29 million pounds of antibiotics were used to raise animals for human consumption.
Environmentalists and farm workers are asking California's governor-elect to ban the use of cancer-causing pesticide, methyl iodide, on strawberry fields.
If you like the creamy consistency of homemade custard, you won't be disappointed with the results of this recipe.
This is a great recipe because, like most stir fry's, you can change it up and make it your own. And, it gives you advice for roasting pumpkins.
I wanted to do a pumpkin bread, but I didn't want to stick with tradition, so I decided to combine pumpkin and zucchini for this one.
We continue the fall pumpkin series with a sweet version of oven-roasted pumpkin seeds. Experiment with different spices and see what you come up with!
This pumpkin recipe costs under $3.00 to prepare, it's vegan-friendly, and it will convince you that pumpkin does indeed deserve a savory place in your kitchen.
Over the next month leading up to Thanksgiving, Earth Eats (and I) will be bringing you six pumpkin-focused recipes that have nothing to do with pie.
Five days with less than $5/day for food — a food stamps challenge.
Sometimes you just need a bit of coconut. The creamy, sweet flavor makes up for the hundreds of calories in saturated fat...really!
A new study found that children 2-18 get 40% of their daily intake from fat and sugar — putting them at risk for obesity and other diet-related illness.
Why do humans love to eat chili peppers when they cause us so much pain?
Try this tasty alternative to store-bought hummus!