Never cooked with beef tongue before? Don't be nervous! Insert it into a familiar recipe, like this pot roast.
In 2009, 29 million pounds of antibiotics were used to raise animals for human consumption.
The Food & Water Watch came out with a map of factory farms across the country this week. This is not something you learn at the grocery store.
What we consume, how we acquire it, who prepares it, and who’s at the table is all a form of communication rich with meaning. Welcome to the cultural table!
Not only is the food pyramid confusing, but studies conducted since 1992 have shown it may be grossly flawed in the amounts of carbs and fats it recommends.
This episode of Earth Eats helps you learn all about the environmental advantages of rearing and eating the leaner white meat: rabbit, with two savory recipes.
Does the meat industry promote climate change and pollution, or is animal husbandry fundamental to sustainable agriculture?
Food writer Nadia Arumugam found that expiration dates are often too conservative, lack standardization and are better indicators of optimum taste than safety.
The CDC recently released a study showing that eating bear meat can be risky business, but if you think eating chicken is safer, you might want to think again.
New reports from the UK suggest going vegetarian two days each week could be an easy way to prevent climate change.
Earth Eats has grilling tips and a mouth-watering recipe for BBQ duck with grilled peaches to help you do something a little different for the summer holidays.
Guest Patricia Eddy of CookLocal.com reviews filmmaker Robert Kenner's recent look at the underbelly of the American food industry: Food, Inc.
For many folks, offal just sounds awful. But in Europe, Asia, Latin America, Africa, Australia and the Middle East, offal is not only accepted - it's prized.