Does blending destroy the fiber in smoothies, and should I be worried about the sugar content?
Simple Recipes for Using Gleaned Produce
We are proud to support the Food Recovery Network’s new gleaning initiative to provide fresh, nutritious produce to the hunger-fighting agencies this student-run nonprofit’s chapters work with.
Ask Mickey: What’s Good for You — and the Planet
The controversy over whether to consider sustainability as part of the government’s recommended dietary guidelines.
Farm to Fork Grant Update: Red Fire Farm Improves Root Vegetable Storage
We were rooting for Red Fire Farm to upgrade their winter vegetable storage.
Join Our Waste Ace for Webinar on Donating Unsold Food
This webinar will help clear up concerns and misconceptions about how restaurants can donate unsold food, covering food safety and the protections afforded by the Good Samaritan Act.
House-smoked Beef Brisket Sandwiches and More on Bon Appétit Menus for Best College Food Schools
At certain universities, students will be swiping their meal cards with high expectations now that two much-anticipated Best College Food lists are out.
Ask Mickey: Navigating the Oatmeal Shelf
Our team of nutrition experts parses the differences among steel-cut, rolled, and other breakfast-y oats.
Recipe: Spring Frittata with Asparagus, Chèvre, and Tarragon
Celebrate spring by including asparagus and the bright flavors of goat cheese and tarragon in this elegant and satisfying meal. Serves 6.
Recipe: Sage-Braised Parsnip
Redefine this rustic root vegetable and enhance its deep and flavorful characteristics by slow cooking with herbs. Serves 6-8.
Recipe: Chia Seed Breakfast Pudding
Start this easy pudding the night before for a delicious, plant-based, and planet-friendly breakfast that’s high in protein, healthful omega-3 fats, fiber, and antioxidants. Serves 4.