Summer break for many students is a time to kick back, play outside, and hang out with friends. For a significant portion of public school students in the United States, however, the end of school also brings a familiar question—what's for lunch?
For 12 years, Chester, Pa., had no supermarket. In an effort to end this so-called food desert, a local food bank plunked down a nonprofit grocery store in the impoverished Delaware County city in October 2013.
Area food bank Philabundance opened the new store, called Fare & Square, in the same footprint as a former supermarket at the corner of Trainer and 9th streets.
Consumer interest in healthy grains could sow the seeds for some long-forgotten bread wheats to make a comeback, according to an opinion article released Monday in Trends in Plant Science — presumably the Vogue of botany.
During his daily bus commute in the bustling Indian city of Hyderabad, there was something that really bothered Narayana Peesapaty.
"Everybody was eating something on their way to work," says Peesapaty, who was working as a sustainable farming researcher for a nonprofit organization at the time. But it wasn't his fellow bus riders' snacking habits that troubled him. It was their plastic cutlery.
This summer, diners in New York, San Francisco and Los Angeles will get their hands on a hamburger that has been five years in the making.
The burger looks, tastes and smells like beef — except it's made entirely from plants. It sizzles on the grill and even browns and oozes fat when it cooks. It's the brainchild of former Stanford biochemist Patrick Brown and his research team at Northern California-based Impossible Foods.
The startup's goal is like many in Silicon Valley — to create a product that will change the world.
If coffee is your favorite morning pick-me-up, read on.
The World Health Organization's cancer research agency has given coffee the green light. The group concludes that coffee does not pose a cancer risk, and experts say a regular coffee habit may even be protective of good health.
Bill Radke speaks with Michael Solomonov, the James Beard Award-winning chef of Zahav, about Israeli cuisine. Solomonov tells Radke about the cuisine's roots, where he's tried it in Seattle and how ingredients and traditions in the Pacific Northwest remind him of Israeli cooking.