Small farmers screwed by the E. coli scare, sez Mike Pollan. He makes a case for buying local and against torturous federal regulations in The New York Times.

Promoting biodiversity over massive corn-and-soy subsidies isn’t just good for the earth, says chef Dan Barber. It’s good for the palate, too.

On the Eat Local Challenge blog, Sara brings our attention to a short movie highlighting the true cost of factory-farmed, commercially raised, and nonlocal food. The price is staggering.

Sorry, vegetarians, but choosing chicken over cheese could benefit the planet.

The tuna sandwich of the future will be farmed—but what of the fallout?

An intrepid Bay Area forager launches a business.

A writer visits a farm where pigs get to graze and play.

“The clouds parted and God himself handed me a pound of oxtails.”

On a thread in the California board, someone remarked about a restaurant serving "low quality feedlot beef". This user was then attacked for such an assertion, despite the fact (fact as in truthful data based on the nature and...

on a feedlot eating a heck of a lot of corn. You’re right, though, I should email them.

at a feedlot and is fed corn – a grain – it will require antibiotics for digestion so I don’t understand how that cows could not receive antibiotics.

“King Corn” hasn’t opened in San Francisco yet, but I was hoping to take a group of eleven year olds to see it. I don’t know all the kids that well, and so am a bit worried about any kind of slaughter...

about anything else if they can get it. It’s fed mostly to dairy cattle, not beeves (spelling intentional). I’ve looked at the innards of a lot of home-grown cattle and never noticed ulcers. Where did you hear this?...

? They don’t serve conventional feed-lot, drugged-up meats. cheers

Hey Everyone, I am getting married in September and we’ve decided to serve American style BBQ. We just decided to use locally raised beef as we’ve lately been trying to avoid the beef from the huge factory farms and...