Sargassum, a stinky algae, is choking beaches in Mexico and the Caribbean and wreaking havoc on the ecosystem — and tourism. From fertilizer to food, locals are experimenting with new uses for it. Read More »
A farmer, a restaurant owner, a poet and some presidential candidates--this week on Earth Eats.
Insect cuisine is a part of many cultural traditions throughout history and across the globe. So why does everybody talk about it as a future food?
How many times will these young farmers move their flock of sheep in the back of a minivan, before settling on their own land?
Tampa Bay Times Food Critic talks with Earth Eats about her groundbreaking work exposing fraudulent claims in the world of Farm to Table dining.
Did you know Indiana is home to nearly one hundred wineries? Traminette is Indiana’s signature wine to taste and compare across The Hoosier State.
What gives traditional German-style soft pretzels their signature color and flavor? Muddy Fork Bakery shares all the secrets.
A fungus that has destroyed banana plantations in Asia is now in Latin America. The disease moves slowly, but there's no cure, and it could mean calamity for the continent's banana industry.
A massive immigration crackdown in Mississippi last week underscores the human costs of a food system that relies on workers carrying out perilous work with few protections.
Poet Yalie Kamara reflects on the ways in which we sometimes turn to food when our grief is more than we can bear.
The garnishes for this soup are not extra, they are essential. The contrast of crunchy and smooth, hot and cold makes this soup striking and memorable.
This salad not only tastes like summer, it looks like summer, too.
This recipe comes to us from Jesus Barajas, of Sazón Mexican Cuisine. It is best served on a hot, corn tortilla topped with pickled red onions.