Tasting is believing at Mother Hubbard's Cupboard. Kayte Young shows patrons how easy and inexpensive it is to prepare healthy and delicious meals.
Because the growing season doesn’t coincide with the school year, the question of how to most effectively use school gardens is often a concern.
It's the first day of classes at Indiana University. A new partnership hopes to lessen the food that gets wasted before it hits the cafeterias.
Quality, choice and mobility are just as important as making fresh produce more available.
For over 50 years, Canada has struggled to make food affordable in remote Arctic communities. Recent subsidy changes have left many northerners out in the cold.