Allison Miller

Salads aren’t the only thing kale is good for. Here are 9 prep suggestions for people who love (or want to love) this power veggie.

The (mis)perception that healthy food is only for the elite has to change.

After sinking your teeth into a juicy heirloom tomato picked at the peak of harvest season, it’s hard to go back to conventional types. Here are 7 of the most popular heirloom tomato varieties—and how best to use them in your recipes.

With 80% sales growth in 2013 alone, the GMO-free movement isn’t slowing down anytime soon. Check out this handy infographic, courtesy of Nutrition Business Journal and New Hope Natural Media.

This week, the Lexicon of Sustainability explores the term “pasture management” as part of its Food List project.

Doctors raise concerns about Apple’s new Health app, breakfast might be overrated, San Francisco offers tax incentives for urban farming, and more.

Whether you call them chickpeas, ceci beans or garbanzos, these round beans (high in iron, calcium and fiber) can do more than turn into hummus.

Here’s a peek behind-the-scenes of one of the largest organic tomato processing operations in the world, and a big-picture example of sustainability in action.

This week, the Lexicon of Sustainability explores the term “climate change” as part of its Food List project.