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.
Pick My Crop connects gardeners with excess produce with eaters in their area to save fresh food from a rotten fate.
Do your attitudes about food say anything about other aspects of your ethical life? That was the question posed by a new study.
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.
It wouldn't be spring without the Bloomington Community Farmers Market. For the 38th year, farmers and community members come together to celebrate local food.
Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.
Gardens are no longer relegated to backyards. Some green thumbs are moving their veggie plots to the front of their houses.