However you rate lunch, it is probably the original meal—for much of history, procuring food and finding fuel to cook it with took so long that people were unable to eat until several hours ...

For decades, evolutionary biologists pointed to such examples to cast hybridization as hapless—‘rare, very unsuccessful, and not an important evolutionary force,’ Sandra Knapp, a plant taxonomist ...

The Food & Environment Reporting Network is the first independent, non-profit news organization that produces in-depth and investigative journalism in the critically under-reported areas of food, ...

The Salton Sea has shrunk dramatically over the last few decades, exposing miles of lake bed — and the toxic chemicals trapped there — that is sometimes stirred up as dust by the wind. Public-health ...

Early on a cool spring morning, in far Downeast Maine, Severine von Tscharner Welcome and her husband, Terran, scrambled along a point jutting into Cobscook Bay. The Passamaquoddy people named the bay ...

On a mid-August Sunday in that bleak pandemic summer of 2020, the air near central California’s Big Basin Redwoods State Park felt muggy, almost tropical. Weird, thought naturalist Christian Schwarz, ...

On a chilly afternoon last autumn, I padded down a faint path beneath a grove of hemlock trees in British Columbia’s inland temperate rainforest. The moss on the ground was as thick as a mattress.

While the Napa Valley conjures images of idyllic winery estates and luxurious lifestyles, all is not well in wine country. A growing number of residents decry the region’s proliferation of upscale ...

A novel solution to give Americans better access to fresh food is picking up steam across the country: government-owned, government-operated grocery stores. Such stores are touted by proponents as a ...

In a federal courtroom in Raleigh, North Carolina, a 14-year-old honor student named Alexandria McKoy swore to tell the truth. Then she settled in to testify against the world’s largest pork producer.

For decades, leaders have sought a way to equitably share what’s left of the shrinking supply, but there has always been one stubborn sticking point: Farmers consume three-quarters of the region’s ...