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The argument against locavorism
Tess Vigeland Oct 26, 2012
Pierre Desrochers, author of "The Locavore's Dilemma: In Praise of the 10,000-mile Diet," discusses why eating locally produced food at all costs has negative implications.
Betting the farm on rising food prices
Kai Ryssdal Oct 16, 2012
Could speculators be at the heart of increasing food prices?
The Cheesecake Factory to launch in Middle East
Jeff Horwich Oct 9, 2012
Casual dining chain, The Cheesecake Factory, is expanding abroad with 22 new locations in, of all places, the Middle East.
Going inside the lab behind new flavors
Audrey Quinn Oct 11, 2012
Snack makers come out with new flavors every year. Many of those new tastes get their start in labs off of the New Jersey Turnpike.
Meningitis outbreak shines light on 'compounding pharmacies'
David Gura Oct 8, 2012
Pharmacies linked to meningitis outbreak not regulated by FDA.
Supermarket sweepstakes: Africa's small farmers encounter the modern grocery store
Gretchen Wilson Sep 27, 2012
The spread of modern grocery chains could lift millions of African farmers out of poverty -- or ruin them.
FDA studies arsenic found in rice products
Sarah Gardner Sep 20, 2012
Arsenic occurs naturally in soil, but also comes from manure and pesticides. Rice plants absorb higher levels of arsenic than other crops.
Where food prices are heading
Adriene Hill Sep 6, 2012
Global food prices are expected to rise in the long term as population grows, but a new study warns that severe weather events like this year's drought in the U.S. could spike prices higher suddenly.
Spilled and spoiled: Exploring two worlds of food waste
Jori Lewis Aug 27, 2012
An alarming amount of the food we produce is never eaten. It’s a huge waste of land, water, labor, fuel and other resources. How to limit the losses? That depends on where we live.
Spilled and spoiled: In the U.S., consumers are the food wasters
Adriene Hill Aug 27, 2012
Where food is cheap and plentiful, consumers are the biggest wasters -- whether at home, in restaurants or at school. But how much of this waste is preventable?
