applications, means of transportation (and the kind of fuel used), the amount of carbon dioxide absorbed during photosynthesis, disposal of packaging, storage procedures and dozens of other cultivation inputs. ... they found that...

Climate change and our daily bread.

An ecosensitive argument for eating kangaroos—and lots of them.

Molecular gastronomy isn’t limited to lab-like pro kitchens; there are fun projects you can undertake in your own kitchen.

Sure, beef jerky sounds like a sensible medium to use for business cards.

Lowering food miles isn’t a surefire way to reduce our carbon footprint.

Salon visits the Ferry Building Market to report on the food-miles debate.

Australians can cut their greenhouse gas emissions easily, a study finds: Just replace all the livestock with 175 million kangaroos.

Plastic bags that save my lettuce.

Flavor it with whatever strikes your fancy.

The San Francisco Chronicle offers a thumbnail guide to the history of beer-related glassware.

How adding carbon dioxide can reduce your carbon footprint.

Easy to make at home with a seltzer bottle.

The newest problem with bottled water.

Anticipating global warming, one scientist turns to a food crop that tolerates salt water.