The online comic Achewood puts a fine point on the struggle to nail down a wedding reception menu. (By James Norton)

Paul Roberts, the author of The End of Food, dishes on the food system. (By Roxanne Webber)

Chatting with home fermentation expert Sandor Ellix Katz. (By Lessley Anderson)

Tips for responsible carnivores. (By Roxanne Webber)

CHOW’s ecoconscious remodel guide. (By Michele Foley)

What we ate, what the candidates ate, what the Olympians ate.

British Supermarket giant is measuring cow gas emissions using an interesting medium: audio. (By James Norton)

Your wine—it’s got a little something more than blackberry notes in it. (By Tea Austen Weaver)

You get the milk, honey, and I’ll look up this orange on the Web. (By Nicholas Day)

Wine transported by sailing ship makes for gentler food miles. (By Nicholas Day)

Lowering food miles isn’t a surefire way to reduce our carbon footprint. (By Kara Zuaro)

Eat a whale, save the planet, says Norway. (By Nicholas Day)

Styrofoam or ceramic for your morning cup of joe? Turns out the answer is more complicated than you think. (By Miriam Wolf)

The In Vitro Meat Symposium in Norway plans your test tube steak. (By Tea Austen Weaver)

For barbecues, or front porches on a hot night. (By Daniel Duane)