Future of Food
There is no better place to ogle California seafood, in all its bizarre bounty, than the Santa Barbara harbor on a Saturday morning. Vendors line City Pier alongside bobbing boats with names like New Hazard and Fishin' Mission, their booths thronged by customers speaking a half-dozen languages. The wares at this fishermen's market are as diverse as the clientele. One crate brims with canary rockfish, bocaccio and lingcod—a toothy bottom-dweller whose flesh, when a filleter slices one open, is a startling turquoise. Sablefish, hake and thornyheads gleam on ice.
Antibiotic free chicken and beef isn't just a niche demand anymore. Most recently, McDonald's announced its new plan to reduce the amount of antibiotics used to raise the cattle for its beef burgers. But chicken remains America's favorite meat. Here's what's happening to change the chicken scene.
Meat grown in a lab may be more sustainable than meat taken from an animal, but does a steak straight from a petri dish sound yummy?
As incredibly healthy as leafy greens are, they also happen to be among the biggest contributors to food waste in the U.S.
A smoldering vista southeast of Tucson, Arizona—a city that saw 68 days of temperatures at 100°F or higher last year, and averages less than 12 inches of rainfall annually.