Chances are that you’ve seen many food advertisements that claim they can help you get fit.
A $2 million grant awarded to Virginia Tech will empower farmers in Asia to grow food in a way that addresses challenges of climate change
The following seven foods are anti-inflammatory super heroes and you should eat them frequently, or at least three-four times per week.
Federal agencies and anti-hunger advocates estimate 30 to 40 percent of food produced in the U.S. is thrown away each year.
Everyone’s concerned about watching the grocery budget these days, and rightly so! Food costs are climbing.
As far as I’m concerned, basic kitchen skills are every bit as important to teach our children as are basic hygiene skills.
Researchers have determined that salmonella has a most unexpected way of telling where it is in the body: It uses its food as its GPS.
The Super Bowl is already the most-watched television program in the United States, and this year’s 50th game is sure to take the experience to a whole new level.
A group of local youth wrestling clubs are leading a can drive to collect food for needy.
Rose Peterson of Norfolk, Virginia, was recently whipping up some pesto, which is generally made with basil, pine nuts, olive oil, and Parmesan cheese.
With Thanksgiving behind us, the holiday season is just gearing up. The next few weeks are full of good cheer and plenty of food.
It’s supper time. The smells coming from the kitchen have been making your mouth water all day. Your family is seated around the table, bellies grumbling.
Thanksgiving is truly a great holiday. I’ve always enjoyed the day — how it feels, smells, and of course, tastes.
Farmers and farm organizations rallied last month to assure consumers that there are no antibiotics in their sandwiches—or their food supply in general.
Over and over again, I hear people say, “But what will I eat for breakfast if I’m going gluten-free?” OR “Gluten-free fill-in-the-blank is so expensive!”
Have you been to the market lately? There is a bounty of fresh local goodness to be found at the Farmers Market in September, straight from the field!
An international team of researchers, including scientists at the Virginia Bioinformatics Institute at Virginia Tech, said nutrition science will have to change drastically to feed an exploding world population.
By now, you all know that I’m a big supporter of the paleo lifestyle. I’ve experienced the benefits myself, so it’s easy for me to get behind this way of eating.
They’re all the rage at farmers’ markets and trendy restaurants and among gardeners and foodies. That’s because heirloom tomato varieties are tasty.
When it’s hot outside, you may be tempted to head to the deli for your favorite dips. But, nine times out of ten, those packaged food items are full of non-healthy ingredients. Luckily, you can easily make your own summer dips that can take a regular snack or mid-day meal from okay to restaurant-worthy.
No matter where you are in the United States right now—and even Canada—,it is a hot summer. Temperatures are in the hundreds in many areas, and the humidity is reportedly high from friends of mine in parts of the continent where this type of weather is unheard of, even in the thick of summer.
Food thermometers can play an important safety role when you’re grilling summer meals.
As a frequent flyer myself, I’m here to tell you that you can, indeed, stay Paleo on the go. All it takes is a bit of planning.
Mr. Goodlatte, recently you shared with us a story of visiting local schools and seeing food, and the tax dollars that prepared them, go to waste. You suggested that Washington roll back standards that require school cafeterias to place healthy items on every child’s plate, as these “green” items are foreign to many American’s hamburger tastes and thus get trashed.
Citing a need for consistent and credible messaging, the American Farm Bureau Federation again voiced its support for legislation that would give the U.S. Food and Drug Administration authority on the use and labeling of foods containing genetically modified ingredients.