A deadly fungus is spreading through banana plantations, and the cloned bananas we eat are defenseless. In labs around the world, scientists are trying to find ways to genetically alter the fruit to make…
The beekeepers who help pollinate some 70% of the world’s crops charge $435 million for their services each year in the U.S. alone. One way farmers can increase their return on investment is to hire…
Eco-friendly Ōra King salmon from New Zealand is rapidly becoming a chef’s favorite. When it comes to luxury fish, tuna rules. It’s the star of almost every extravagant sushi meal and the world’s most expensive…
The idea sounded gimmicky to Hilary Henderson, chef de cuisine at Wolfgang Puck’s CUT in Beverly Hills. Angus cattle from a couple of hours north at Santa Carota ranch (“holy carrot,” in Italian), working essentially…
Why ranches, cattle, and meat-eating may play a role in fighting climate change. September 5th, 2019by Lynne Curry As if the beef industry didn’t already have a bad rap, Brazil’s farmers have reportedly set the…
Global warming’s catastrophic effects are on full display as Siberia, Alaska, and Brazil’s Amazon rainforest burn. The Amazon wildfires are particularly alarming as scientists have said that trees are the planet’s first line of…
No one denies peas are nutritious. Whether they’re delicious—that’s debatable. But arguments over taste no longer matter because peas, specifically yellow peas, are being formulated into so many products, they’re unavoidable, and often invisible. As…
SAN FRANCISCO — At 9:30 on most weeknights, Ricky Lopez, the head chef and owner of Top Round Roast Beef in San Francisco, stacks up dozens of hot beef sandwiches and sides of curly fries…
A fungus that has wreaked havoc on banana plantations in the Eastern Hemisphere has, despite years of preventative efforts, arrived in the Americas. ICA, the Colombian agriculture and livestock authority, confirmed on Thursday that laboratory…
For the better part of a decade, Big Food has been in a scramble to restructure and reinvent itself amid a massive shift in consumer preferences that’s given rise to gluten-free, low-sugar, non-GMO and “clean”…