August Engelhardt believed coconuts were a nutritional and spiritual panacea. So in 1902, he sailed to the South Pacific to start a utopian cult that survived only on the fruit. It ended calamitously.
Barbecue lovers once feared that wood-fueled pits were endangered. But as appreciation of this traditional cooking method grows, pitmasters are finding wood-only is good business.
In London, a nonprofit restaurant is peddling a more healthful version of a popular after-school meal — fried chicken — in an area where childhood obesity rates are well above the national average.
The breakfast dish known as mohinga is sold all day long by curbside hawkers who carrying their wares on shoulder poles or bicycle carts, as well as in shops and restaurants in every price range.
New York City has implemented a new rule requiring chain restaurants to put sodium warnings on their menus. Menu items that contain lots of salt will be marked with an icon of a salt shaker.
The city is the first in the nation to require a sodium warning on menu items containing 2,300 milligrams of sodium or more. The rule applies to chain restaurants with 15 or more locations.
Providence is widely considered the finest restaurant in Los Angeles. Its award-winning chef, Michael Cimarusti, is piloting Dock to Dish, a program that hooks chefs up directly with local fishermen.
Extensive flooding that drowned fields came on top of a summer of drought. Farming accounts for one out of every 10 jobs in the state. Many farmers will have the worst crop losses they've ever seen.
A warming climate is likely to disrupt global food production, which has Big Food companies worried. Some, like Mars, are becoming increasingly vocal advocates for action on greenhouse gas emissions.