Logically we all know that the turkey on the Thanksgiving table was once a living, breathing bird, but very few of us will ever have a hand in the deaths of the animals we eat.

Ariel Kaminer is an exception. She decided to help slaughter her own turkey this year and documented the experience in a thought-provoking essay and video for the New York Times. More

"Every day, America wastes enough food to fill the Rose Bowl."

This is the first sentence from the first page of American Wasteland, Jonathan Bloom's new book about how our country "throws away nearly half of its food," and it has been ringing in my head for weeks, whenever I'm at the store, poking through the fridge, or cooking dinner. A giant football stadium filled with squandered food (every. single. day!) is a startling image but, more importantly, why does it matter and and what can we do about it? More

Lately, I have heard food companies highlighting that they use beet sugar. The term seems to be thrown around as an answer to high fructose corn syrup. But, is it really something noteworthy? More

Everyone does it. A half-eaten dish at a restaurant you didn't like much, anyway. A recipe gone wrong or one that made more that you could ever eat in a week. But did you know Americans throw away one quarter of the food we grow? More

CBS Sunday Morning profiled school lunches at two public schools in France this past Sunday, and the results are somewhat mouth-watering. Lunches include five courses and such sophisticated fare as bouillabaisse and a daily cheese selection. Jealous? More

A new drinking fountain premiered in Paris last week, but it's no small town bubbler; this one flows with sparkling water. Italy already has a number of fizzy fountains — will the U.S. be next? More

Terms like organic, heirloom, heritage, and free range may seem like mere buzzwords, but their true and beautiful meaning is the subject of Douglas Gayeton's Lexicon of Sustainability. More

Is it immoral to buy a tomato, in New York, that has been grown in California? Are the energy expenditures required by modern factory farms one of the evils of our present food system?

Last week one of the most emailed articles at The New York Times challenged both of these extreme views, and the piece, an op-ed by Stephen Budiansky, seemed to have touched a raw nerve in locavores. More

Walking around the farmers market, we notice that very few of our local farms are actually certified organic. Since it can be hard for small farmers to afford or maintain the certification, this doesn’t really surprise us. But does it matter to you when it comes time to buy your weekly groceries? More

Back in junior high or high school, many of us wouldn't be caught dead taking home ec. We may have regarded the class as outdated, sexist, or simply unappetizing (or maybe it didn't even exist). But a recent commentary posted at Food Politics has some people stopping to reconsider. Did you take home economics? What did you learn? Should it be taught in schools today? More