This is Not Your Mother's Vegan Food

by CHLOE. is changing the vibe of vegan fare in Boston.

Why More Farmers Are Making The Switch To Grass-Fed Meat And Dairy

Advocates of grass-grazing cattle say it's better for the environment and the animals. But there's another upside: Grass-fed meat and dairy fetch a premium that can help small farms stay viable.

The Foxfire Book Series That Preserved Appalachian Foodways

Foxfire started as a class project at a Georgia high school in the '60s, but soon became a magazine, then a book, and even a way of teaching about the region's simple, self-sustaining way of life.

The Theft That Helped Inspire 'Les Miserables'

Anyone who has read or seen Victor Hugo's masterpiece knows the plot turns on the theft of a simple loaf of bread. There was no sharper barometer of economic status in 19th-century France than bread.

Why Kids Should See Their Veggies

Getting kids to eat veggies through subterfuge – say, spinach smoothies – sets the bar too low, researchers say. Your child must actually learn to like veggies, weird textures and all. Here's how.

How Lemonade Helped Paris Fend Off Plague

Tom Nealon's new book searches through patchy historical records to trace subjects like how chocolate helped lead to war in the Caribbean, or the role a grain fungus played in the Crusades.

The Only Sides You Need for Your St. Paddy's Day Dinner

Easy. Traditional. Delicious. That's what both of these Irish side dishes have in common. But they're so good, they just might make it into your weekly dinner rotation.

Hold the Cannoli: Looking Beyond the North End's Main Attractions

Elisha Siegel finds bits of old school Boston on the corners of the North End.

What's The Environmental Footprint Of A Loaf Of Bread?

New research calculates the greenhouse gas emissions involved in making bread, from wheat field to bakery. The vast majority of emissions come from one step in the process: farming.

Rise Of The Robot Bees

Honeybees are a critical part of agriculture, pollinating many of our favorite crops. But bee deaths are on the rise. In Japan, scientists are testing whether insect-sized drones can help do the job.

Indonesia, Coffee and the Middle Class

Big changes are brewing in the country's coffee industry, as demand from a rising middle class fuels entrepreneurship and connoisseurship.

The Epic Backstory of Butter

From accidental discovery to 18th century Harvard protests, butter has a long and surprising history. 

Under Review: Taking a Closer Look at Yelp

Local restaurateurs discuss the challenges of running a business in the reputation economy. 

It's Still Hot Chocolate Season. Here are Six of the Best Around Town.

Before all the snow melts and the weather turns warm, take advantage of the chocolatey treat-in-a-mug at one of these six stand-out spots. 

Get Creative in the Kitchen with Boston's Best CSAs

It doesn't matter if you're vegan, paleo or an unrepentant carnivore – we've got the CSA for you!

Finding Healing In Grandmother's Vadais

Love can come from where you least expect it. And while a girl learns from her grandmother how to make her favorite Indian breakfast treat, she finds that food, family and love are often intertwined.

How Slave Owners Used Food As A Weapon

President Trump recently described Frederick Douglass as "an example of somebody who's done an amazing job and is being recognized more and more, I notice." The president's muddled tense – it came out sounding as if the 19th-century abolitionist were alive with a galloping Twitter following – provoked some mirth on social media. But the spotlight on one of America's great moral heroes is a welcome one.

Cheap Eats, Cheap Labor: The Hidden Human Costs Of Those Lists

Those all-too-common lists of cheap places to eat are part of a broader restaurant culture that devalues immigrant labor and ignores the consequences, says commentator and restaurateur Diep Tran.

This Heatless Habanero Packs All Of The Flavor With None Of The Burn

Some breeders vie to grow ever more mouth-burning peppers. The guy behind the Habanada had a different goal: a habanero with no heat all. The aromatic, melon-like result is winning over top chefs.

Braving Chinatown In A Nor'easter

Even heavy snow won't keep Elisha Siegel away from some of his Chinatown favorites.