It's a great time to learn how to ferment foods. And don't turn your nose up at frozen veggies - they can be just as nutritious as some of the fresh produce in shops.
Advancements in data analytics can prevent food wastage and save farmers from significant losses along the fresh produce value chain.
Need a handkerchief?
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Like many plants, onions have defenses to ward off creatures that may want to eat them. Their secret weapon is a kind of natural tear gas.
The rhizomes of this flowering plant, Hypoxis angustifolia, were cooked by early humans.
© Lyn Wadley
The charred remains of root vegetables found at Border Cave help us understand how early humans survived and thrived.
Fresh fruits and vegetables are good for you and your gut microbes.
For your 2020 New Year's resolutions, think about keeping the microbes that live inside your gut healthy. Look after them and they'll look after you.
Pineapple and celery were the precursors of today’s obsession with kale and avocado toast.
Many trendy 'Instagrammable' foods have a long association with poverty.
Bigger, bigger, biggest.
Have you recently harvested a big fruit from your garden? Here an expert's tips on how to go from jumbo to gargantuan with your tomatoes.
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To understand how healthy a food is, we often look at fats and proteins, vitamins and minerals. But this approach overlooks one property that's a key part of a food's health potential – its structure.
Eating healthy foods doesn’t just improve our physical health. It can benefit our mental health, too.
Many chronic diseases increase our risk of Alzheimer's disease. This link between our bodies and our brains means certain healthy choices could protect our cognitive function.
Vegetable prices are on the rise. How can Canadians cope?
Canada’s Food Price Report, recently published by Dalhousie University and the University of Guelph, predicts significant price hikes for vegetables this year.
Eating right is good for families.
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Many of the low-income people who do use VeggieBook after downloading it at food pantries are eating more nutritious meals, often with more focused family time at the table.
Far too much of Australians’ diet comes from foods that have virtually no nutrients.
A report from the Australian Institute of Health and Welfare shows we're eating less junk food than before, but still far too much.
Research shows children are five times more likely to eat salad when they have grown it themselves.
Teaching children to grow their own fruit and vegetables could be key to tackling the obesity crisis.
Kids should be eating fruits and vegetables from all colours of the rainbow.
It's not just about getting kids to eat their greens; they should be eating fruits and vegetables of all different colours. Here are some strategies to make it easier.
Before you go for seconds after your meal, have a glass of water and wait five minutes before checking in with your hunger again.
A new study has found breaking old and forming new habits is key in keeping weight off.
Farmers markets have soared in popularity across the country, such as this one in Missoula, Montana.
Several studies on locavores – people who go out of their way to buy foods and other products from local sources – explore the beliefs and values that makes them tick.
Base your meals on fresh, whole foods, not packaged foods.
Preparing healthy meals can be difficult. Here's what a doctor recommends.
Toddlers diets are strongly correlated with their mum’s diet.
Monkey see, monkey do: it's important to be a good food role model.
One of the signature fragrances of spring comes after the consumption of asparagus.
Perhaps you've noticed something unusual in the bathroom after you consume this healthy spring vegetable. A Speed Read explains there's two parts to the stinky puzzle: production and perception.