Put the rice away! Make red beans and kamut instead.
Here's a snapshot of the seasonal food scene in Portland as experienced through the city's farmers markets.
Please the palate and the eyes by putting color on your plate. Here are five food blogs to spark your inspiration.
Sherry Wise of the Wylie House describes how the act of seed saving preserves agricultural biodiversity and family traditions.
Changes to the WIC program include more fruits and vegetables, whole grains, yogurt and fish.
A new study finds that simply opening stores that offer fresh produce doesn't mean residents in food deserts will change their eating habits.
For our first show of 2014, we're looking at ways to reduce food waste, from composting to making vegetable stock.
Kids are trashing the fruits and veggies served for school lunches. A study suggests paying them to eat the good stuff will increase consumption, reduce waste.
The Let's Move! campaign has announced Sesame Street characters will promote produce to children. Will it work?
As part of its healthy food initiative, Wal-Mart has announced it will buy 80 percent of its fresh produce directly from local growers.
The new research lends empirical support to state-mandated fruit and veggie minimums.
Giving the kale a good, thorough back rub for this recipe. It tenderizes it and make it easier to chew.
The CDC doesn't want you to stop eating vegetables. Just be sure to wash both the produce and your hands first.
Scientists unearth yet another reason to boost your intake of whole foods.
Want your kids to get addicted to a healthy snack? This hummus should do the trick!
Stocks are the building blocks of cuisine. Use your leftover chicken bones and veggie scraps to make a tasty chicken stock for soups, stews and sauces.
After blanching and shocking the long beans, they get the fiery treatment with garlic, ginger and sesame oil.
Spicy food on the brain today. Chef Daniel Orr makes a pepper relish. Then we visit a local chile farmer and a pop-up garden next to a downtown fire station.
Smørrebrød, Danish open-faced sandwiches, feature oven-roasted beets and carrots purchased from an area farmers market.
With his new book, Sandor Katz hopes to empower people to reclaim the ancient processes of fermentation.