Fresh produce from the markets comes at no cost to eligible women, infants and children.  

Beekeepers lost nearly half of their honeybee colonies last year. Without bees, farmers can't grow the fruits and plants that feed us. So farmers are working harder to get their crops pollinated.

Competitive eating has found a particular foothold in the American zeitgeist — even becoming entwined with ideals like patriotism.

If you're planning to throw some meat on the grill this July 4th holiday, here are some ways to save money in the process.

Nassim Haddad has seen his share of disaster and loss. At 79, he says of his philosophy: "I start again from the beginning. I start from zero. I [am not] afraid from anything."

A fresco discovered at the Pompeii archaeological site looks like a pizza, but it's not, experts say. Tomatoes and mozzarella were not available when the fresco was painted some 2,000 years ago.

For the first time in recent history, the White House is hosting a state dinner that's entirely vegetarian. Plant-based chef Nina Curtis came in to help curate the menu.

Want to plant but afraid of the 'ouch'? Here's advices from a physical therapist for how to get hands-on in the garden, even if you have back pain or other chronic aches.

Inflation has buffeted consumers after a pandemic-fueled binge on goods for the home, but spending has also moved elsewhere as people are again able to travel, or go to restaurants and shows.

Chemical physicist Stafford Sheehan invented a process that can turn carbon dioxide into yeast. It's now a finalist in the NASA-sponsored Deep Space Food Challenge.

While growers here have saved enough peaches to sell in Georgia this summer, other places that celebrate the fruit haven’t been so lucky.

Community leaders joined Fulton County officials to open a new food pantry as prices rise and more people need help feeding their families.

A Washington, D.C., chef won the outstanding category. The Chicago ceremony was hosted by chefs Eric Adjepong, Esther Choi, Andrew Zimmern and Top Chef judge Gail Simmons.

The industry is recovering from a massive bird flu outbreak and high inflation rates, but prices may not fall to what they once were.

The routine closure comes as oysters enter their spawning season.