Research shows that children attending schools with low-quality food environments, in poorer neighborhoods, gain more central body fat – putting them at risk of obesity and cardiometabolic disease.
How do foods break into new niches and global markets? US cranberry growers, saddled with large surpluses and working to boost demand for their product, could take a lesson from soybeans.
Governments must understand that the factors making cities convenient and productive also make their residents prone to obesity. They must confront this challenge with intelligent, focused policies.
Remember that story about the molecule found in turkey that makes you drowsy? Research shows it’s a myth – tryptophan doesn’t cause you to nod off, but it may be connected to cooperation.
The fate of turkey tails shows how Americans have shifted from eating whole animals to focusing on choice cuts – and the surprising places where unwanted parts end up.
For centuries, people have been trying to lose weight in all sorts of ways – including drinking vinegar, avoiding swamps and stocking up on grapefruit.
Five food experts peer under the bread to plumb the histories of the country’s unique sandwiches, from favorites like tuna fish to lesser-known fare like the woodcock.
Would you be shocked by a supermarket without carrots, potatoes or broccoli, at any time of year? But harvesting in the off-season does serious damage to our soil.