More than 70 New York City restaurants are pouring their discarded shells into the Billion Oyster Project, through which students recycle and transform them into healthy reefs in once-toxic waters.
A study published this week puts decreased meat consumption at the forefront of climate change solutions.
A USDA program is developing wheat that draws more nutrients from the soil as it grows to improve global health.
Fried chicken, mac and cheese and sweet drinks: A study suggests Southern cuisine may be at the center of a tangled web of reasons why black people are more prone to hypertension than white people.
Brian Wansink made a name for himself producing pithy, palatable studies that connected people's eating habits with cues from their environment. His data manipulation now serves as a cautionary tale.
Even though many fast-food chain restaurants are offering healthier sides, a new report says parents choose them only about half the time, and restaurants aren't consistent in how they offer them.
The owner of the eatery says she's giving compassionate cannabis to the crustaceans so that they don't feel pain. But the state isn't sure the practice is in line with health regulations.
Start with fresh watermelon, and add the fruits and herbs of your choice, for a refreshing beverage, straight from the garden.
It's not an authentic curry, from an Indian or Thai tradition--it's built from what's on hand, and customized to your tastes.
Here's a quick and savory idea for persimmon purée: mix it in with your vinaigrette!
This dish comes to us from urban farmer and food justice activist Karen Washington. And, it checks off all the boxes of what makes a recipe worth returning to again and again.
Pair this salad with a mess of greens and a slice of whole grain bread, and you've got a complete meal.
Serve this slaw warm or cool, and consider making extra to enjoy throughout the week.