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Farmers hold a key to making the country more secure and economically stable, Agriculture Secretary Tom Vilsack said. To help the U.S. decrease dependence...
Jonathan Zearfoss is a professor of the culinary arts and the lead curriculum developer for the new culinary science program at The Culinary Institute...
(photo: Susie Wyshak) More than 3,000 exhibitors showed off their wares at the 2014 Natural Products Expo West this weekend, from health food to...
Washington, D.C., chef and restaurateur Todd Gray made the news last year as a high-profile player in first lady Michelle Obama’s Let’s Move campaign,...
In the U Street neighborhood of Washington, D.C., restaurant-bookstore Busboys & Poets hosted an author event a couple weeks back that drew foodies, a...
Lake Champlain Chocolates is a Vermont chocolate company that exhibited at the Summer Fancy Food Show in Washington, D.C. The company recently collaborated with...
Last summer’s searing drought took a significant toll on corn crops in much of the Midwest. Until recently, farmers expected to make a big...
It still amazes me how some eateries achieve a cult-like status with very little marketing. Places such as Chicago’s Doughnut Vault or San Francisco’s...
As Clinical Nutrition Manager at St. Agnes Hospital in Baltimore, Julie Katz has spent six years assessing the nutritional needs of a diverse patient...
Restaurant websites look and perform much better than they did in the early days of the Internet, and chains are continuing to build in...
Labor Day marked the unofficial end of summer, and some of us are mourning its passing. But it’s not too late to taste the...
When I was a reporter writing about tech companies during the dot-com boom more than a decade ago, I used to wonder about some...
The ethanol industry had a big 2011, with growth beating hundreds of other sectors, Renewable Fuels Association President and CEO Bob Dinneen said in...
At BlogHer Food ’12, food writer and pastry chef Garrett McCord talked with bloggers Kelly Jaggers and Kristen Herwitz about the popularity of vintage...
This week, Dunkin’ Brands Group became the latest big restaurant chain to commit to pork produced without the use of gestation crates, a growing...
Hal Hamilton founded and now is co-director of the Sustainable Food Lab in Hartland, Vt., which helps companies adopt sustainability practices, gathers data on...
Having food delivered used to mean picking up the phone and placing an order to your local pizzeria or Chinese restaurant. Today, consumers have...
(Photo: Flickr user Seattle Municipal Archive) There was a time, not so long ago, when the produce department was little more than the no-nonsense...
Today’s consumers expect fine-dining menus to boast locally sourced ingredients and change with the seasons, and now the locavore trend is fueling changes at...
What comes to mind when you imagine the eating habits of the average college student?
As a restaurateur, you either give your customers what they want or you could go out of business. Where sustainability is concerned, you can...
Leadership buy-in of corporate wellness programming can make a big difference in the success of your company’s wellness program. In fact, sincere interest in...
A CityTarget in Seattle (photo: Flickr user Joe Wolf) From sprawling suburban supercenters and warehouse clubs to shops and stalls on city streets, retail...
With a background in traditional CPG marketing, I used to believe that emerging brands should cast their eyes to the big guys to learn...
The health and wellness market continues to be an area of dynamic growth, driven by consumers seeking a higher quality of life. A puzzle...
Farmers, food retailers and restaurants serving fresh food have always had to keep an eye on the weather and that’s never been truer than...
Food retailers, wholesalers, suppliers and other food retail industry members met in Chicago to network, learn and engage at FMI Connect. We talked to Leslie...
Beach View Farms blackberries Photo: Certified Naturally Grown When the Agriculture Department put long-awaited federal organic certification standards and a third-party inspection system into...
Greens & Gills founders Eric Roth and David Ellis (Photo: Greens & Gills) In the basement of The Plant, a 94,000-square-foot former meat-processing facility...