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Nutrition and food quality begin with the condition of soil and the way that food is grown.
Organic pioneers J.I. and Robert Rodale knew long ago that healthy food comes from healthy soil. Today, the Rodale Institute helps people around the world to produce and find whole food with superior nutritional quality that contributes to their health.
In food desert communities that can barely support themselves, a new program turns the CSA format on its head, tears down the perception that fresh, high-quality organic foods are only for the well-to-do, and provides a viable model for new or established farmers who want to enter these underserved markets.
Buying that fresh turkey to roast up for the winter holidays is a long-standing American tradition. Learning what the labels mean and how to ask your farmer about his or her practices can make shopping for your holiday bird almost as easy as eating it.
In a country that labels everything from cosmetics to cleaning agents, it is surprising there are no laws in the U.S. requiring labeling of genetically modified (GM) foods. When we sit down to eat, it is like dining in the dark. Tell the FDA you want to know what you're putting in your mouth.
Wholesome Wave believes more fresh fruits and vegetables and communities that convene around food is the prescription for healthy, vibrant neighborhoods. See what they're doing to help fill that prescription across the country.
Many agricultural pesticides – including some previously untested and commonly found in food – disrupt male hormones, according to new tests conducted by British scientists. Most of the newly discovered hormone disruptors are fungicides applied to fruit and vegetable crops, including strawberries and lettuce.
The state that supplies 90 percent of U.S. strawberries has approved a fumigant pesticide that chemists are hesitant to handle in the lab. Methyl iodide is intended to replace the ozone-depleting methyl bromide. But are we jumping out of the frying pan and into the fire?
