Photo by Edible Office. “In the course of getting a plate of food to our table, we’re paying a lot of attention to the farmer, the chef, the farmers market — all of that is as it should be, but we pay very little attention to the thing that starts...
Horticulturalists from the University of Florida say they have uncovered a secret recipe for great-tasting tomatoes, by crowdsourcing reactions to almost 100 different varieties of the succulent fruit...
For Stefan Glinski, in the small Cornish fishing village of Newlyn, nightfall means one thing: sardines. Every day, as families around the country settle down to dinner, he heads out to work, braving wind, rain and waves in his 70-ton 44ft boat.
Perhaps you pick the odd mushroom when you are out walking. Maybe you look for horseradish roots by your local rivers, you go blackberrying in the autumn and you break off from sandcastle building to look for wild mussels in Cornwall.
Nina Federoff’s New York Times op-ed talks up the potential of biotech to reduce hunger, increase nutritional quality in foods, and decrease reliance on toxic chemicals. But we know not to believe these promises any longer.
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