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Indiana University scholar Funmi Ayeni shares her surprising research on a simple food used in households throughout Nigeria to treat malaria. Read More »
An anthropologiical bioarcheologist studies precolonial burial sites to understand Indigenous foodways of the past and present.
Huge wooden foeders, wild yeast, and hundreds of pounds of fruit make Upland’s sour beer program one of a kind.
Restaurants underwent dramatic transformations during the COVID-19 pandemic. We talk about how restaurants came to be, and speculate on where they’re headed.
What can one commodity reveal about our food systems, about health, about labor and capitalism and about the environmental costs of so-called cheap food production?
Farm life still manages to attract young people, but they often come to the land with unrealistic expectations.
Plant-based tacos are on the menu at Tacotarian in Las Vegas, Nevada
The aid group World Central Kitchen said Tuesday that it is pausing its efforts to feed Palestinians in Gaza after seven of its workers were killed by an Israeli strike.
Chefs may hang up their hats at the end of the day, but the principles of the kitchen find their way from the pots and pans and into their lives. FX's The Bear illustrates this with striking character development that we can all find a bit of ourselves in.
Biosolids — a type of treated sewage byproduct from wastewater treatment plants — are used as a nutrient-rich fertilizer on farms across the Midwest. But a group of toxic “forever chemicals” are slipping through the cracks and could be inadvertently contaminating millions of acres of farmland.
Pernil isn’t just a delicious dish, it’s also a meal served with many memories.