Somerville's Foundation Kitchen leading the charge of communal entrepreneurialism.
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.
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.
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.
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.
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.
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.
Elisha Siegel finds bits of old school Boston on the corners of the North End.
Big changes are brewing in the country's coffee industry, as demand from a rising middle class fuels entrepreneurship and connoisseurship.
From accidental discovery to 18th century Harvard protests, butter has a long and surprising history.
Local restaurateurs discuss the challenges of running a business in the reputation economy.
It doesn't matter if you're vegan, paleo or an unrepentant carnivore – we've got the CSA for you!
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.
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.
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.
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.
Even heavy snow won't keep Elisha Siegel away from some of his Chinatown favorites.
Climate change has brought erratic rainfall and poor harvests to Mexico's Yucatán peninsula, forcing local Mayan farmers to modernize their centuries-old farming practices.
Worshipful female followers fought for the Mad Monk's leftover bread crusts. His infamous sweet tooth led to his death. Or did it? A century later, rumors about Russia's czarina whisperer still swirl.
The competition pits 24 chefs against each other and is billed as the "most demanding and prestigious reward in world gastronomy," started by legendary French chef Paul Bocuse.