This week's Real Food gets a bad rap -- it's heavily subsidized and heavily monocropped, a whopping 88% of it is genetically engineered and most of it becomes animal feed, high fructose corn syrup or ethanol. But we've got a soft spot for sweet corn, and we bet you do, too.
It's a cryin' shame that blackberries and raspberries get such prime billing when fresh mulberries are more common - and often free. Unlike money, they literally grow on trees! Whether you're a newbie or a longtime mulberry lover, it's a safe bet that there's a mulberry tree near you somewhere - go out and eat some before they go to the birds!
Since gardening was "invented" around 12,000 years ago, the skills and tools associated with the craft have evolved constantly. In fact, the traditional approach to gardening is to always update how it's done. To help you keep on the cutting edge, we'll cover a myriad of ways modern techniques and tools can be used to improve your gardening game.
When most Americans think of dill, pickles come to mind, but the herb was once prized by the ancient Greeks and Romans for its health benefits and magical properties. A staple in the cuisines of Scandinavia, Eastern Europe, North Africa and Russia, dill is actually an incredibly functional, versatile herb and one of the most nutrient dense, low-calorie foods you can eat.
Sassafras is kind of a big deal. Without it the whole history of the US might have played out differently. Also, we wouldn't have root beer or filé gumbo. Depending on whom you ask, sassafras is either a folk remedy or a dangerous carcinogen. We'll leave you to decide: bad seed or beneficial buddy?
Are you ready to step up your wine game? In this Real Food overview, we'll touch on some familiar grapes and wines while providing references for further exploration. Most importantly, we'll look at the environmental impacts and sustainable potential of winemaking!
Peanuts are an incredible food. This South American native legume has traveled the world to become a household treat on almost every continent, from the peanut flare in Thai cuisine to the humble PB&J in North America. Exploring the many roles of the peanut may just be the food adventure for you this season!
Pears are often regarded as the "other" fruit, standing in the shadows of apples, but the fresh, floral pear is as easy to cultivate as an apple and just a versatile. Bite into a juicy pear, slice it up for your cheese plate, or cook it into a savory dish: the options with pears seem to be endless.
Honey - that golden syrup we drizzle on toast and stir into tea - is created by the busy little bees that pollinate so many of our crops. Read on to learn about how those buzzing insects produce honey and how honey plays into our history and into so many sweet and savory delights.
We may think of it as a refreshing accompaniment to a slice of pizza (which it is!), but beer is so much more. As an agricultural product, requiring considerable resources for its production, and as a sustenance, beer has a significant impact on our food system.
Olives have long had a place in our kitchens and at our tables. To the Greeks and Romans, the olive wasn't just a source of food, but the fuel that lit their lamps and bolstered their economies. To this day, to figuratively extend the olive branch means to offer peace to your enemy. Learn more about the hearty olive, which not only tastes great but is good for you too!
If you haven't tried ground cherries, you're not alone. These bright yellow-orange beauties wrapped in a papery husk are a niche fruit in the US. Once enjoyed by Native Americans, and later by early American settlers, the sweet ground cherry is under-appreciated today.
In the past hundred-plus years, this majestic elder of the sea has been depleted and endangered. Whatever you know about salmon, there is more to the story.
There is perhaps no fish more prized, beloved, revered, fought over - or exploited - than salmon. In this special two-part series, we take a deeper look at what makes salmon tick, its current state of affairs and the future.
Blooming lavender fills summer air with a voluptuous, calming fragrance, an aroma often found in perfumes, lotions and soaps - but this herb is more than an olfactory delight. Lavender can make a splash at the kitchen table in beverages, jams and even as seasoning on meats. Take a deep breath and dive into cooking with lavender.
Oregano and marjoram have a deeply entwined history. In fact, the name oregano is often used to refer to marjoram and vice versa. Confused? Don't be. We'll give you the scoop on these closely related herbs that bring a sweet and savory kick to meats and vegetables and why they're known as ancient symbols of love and happiness.