Clean Water … One Sip at a Time

FOR DECADES, DOCTORS HAVE USED COLLAGEN FROM COWS to treat arthritis, severe burns and other ailments that result from a breakdown of the body’s natural collagen. […]

A DECADE AGO, CALS GENETICS researchers Nicole Perna and Jeremy Glasner were part of the team that sequenced the genome of the bacterium E. coli, at […]

Restoring grass may not be enough to help grassland birds

Scholarship fund fills growing gap in student aid.

Pablo Neruda, the great Chilean poet, wrote that the tomato enters the kitchen and “takes its ease on countertops, among glasses, butter dishes, blue saltcellars. […]

The skill to cook good food is rapidly disappearing in the average American family. Can we get it back? Yes–but not by watching food network.

Want to preserve the world’s food supply? Start by limiting your own. It just might save your life.

We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?

Exploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.

Don’t believe the reputation: Processing extends the life, safety and quality of foods, and processed foods deserve a place on our shelves.

We could be doing better in the battle against hunger if we made fuller use of the food we grow.