The Long Island Cheese pumpkin is an American heirloom that was domesticated in New York in the 1860s. It was named for its resemblance to a cheese wheel.
Nutrition
Food Hero: Chris Proctor, Founder of Five Loaves
Marketing, advocating and fundraising, the Five Loaves team seats the hungry with the fed through distinct partnerships.
Indigenous Crop: Quandong, the scarlet desert peach
The Australian desert peach known as quandong contains twice the vitamin C of an orange and produces an edible nut.
Sustainability Reigns Supreme in the Culinary Forecast of 2014
The National Restaurant Association’s (NRA) annual culinary forecast shows that sustainability will be a top trend in 2014.
DooF, Making Food Fun Again
DooF provides an interactive way for users to be engaged by food that is suitable for children, parents, and anyone else interested in food at any time.
Mushrooms substituted for meat? This new weight management trick is proven to help cut calories!
A recent study suggests using mushrooms in place of meat will help reduce one day’s calorie count by 123 calories.
Banking on Better Health: Food Banks and Nutritional Quality Assurance
Food Banks are putting policies in place to decrease the number of unhealthy foods that are offered to their clients.
Clean Water in Haiti – Two projects find success with a simple solution
Clean water is a rare and expensive resource in Haiti. Two projects are changing that with an inexpensive, simple technology.
Innovation for Sustainability: Sahara Forest Project Uses Sand, Sunlight to Produce Food and Water
The Sahara Forest Project is using abundant desert resources to create sustainable food production systems.
The Paiute Tribe’s Food System Project restores control of food system
The Owen Valley’s Paiute tribe aims to regain control of its food system through its Sustainable Food System Development Project.
