How is farmers' market fruit different from a supermarket? An ode tree-ripened summer fruit juiciness, straight from farmers' mouths.
Julie Cummins, CUESA's Director of Education, writes about her experience in the Pennywise Eat Local Challenge: $68 for the week, local foods within 100 miles, and minimal cooking time.
Spring means increased milk production at farms - a perfect time to get acquainted with the many cheeses of the Ferry Plaza Farmers Market.
After 13 years in at the market, a heartfelt goodbye from Mariquita Farm.
The Bay Area's diverse cornucopia of yields a profusion of fresh foods year-round. This week, a look at the edibles that hold a special place in our region's history, culture, and cuisine.
The politics behind genetically modified foods, and current federal legislation underway.
After receiving flak for 2006's E. coli outbreak, spinach became a scapegoat for food contamination. Here's some background on this healthy, versatile green, and its connection to the nasty bacteria.
Massa Organics' Greg massa talks about the techniques he uses to produce organic rice.
From "peak oil" to food sovereignty, a rundown fo Eco-Farm 2007