
Wisconsin is wrestling with a little law that's a last vestige of a former battle over butter. Here's what that means for fake food everywhere.

Behold, four designs for a better food label. Who knows? You might actually read the label if they looked like this.

So a rifletarian, an al pastoravore and a sobertarian walk into a kitchen...

GOOD Books rounds up the best in vegetarian reading.

Stop blaming farm subsides for making unhealthy food cheap and causing the sky-rocketing obesity rates.

Democrats have received less than a tenth of that. But the debate over farm subsidies is complicated.

Research shows that fast food can cause cognitive difficulties that result in lower test scores. So why are college campuses serving it? Enter CoFed.

How our appetite for industrial-farmed almonds creates an orgy of sickly, exhausted bees. And why that's a really bad thing

The edible mysteries of hot soup, shiitake dermatitis, and MRI wine scanners in today's daily roundup of what we're reading at GOOD Food HQ. Enjoy!

When Pollan last ate a chicken nugget, whether Schlosser thinks that Walmart's new healthy food initiatives are for real, and what you and I can do.

Kristen Taylor examines the incongruous side dishes of corporate copywriting that adorn most food blogs.

The New York Times' reports on the latest food movement in the making: behold the Invasivores.

Ten food stories you should read this year (or next year).

GOOD asks the Senior Curator of Architecture and Design at the Museum of Modern Art in New York City what design can do for food.

CoFed creates sustainable, student-run cafes & food stores at college campuses as an alternative to the typical fast food options offered.

When you crunch the numbers, a plant-based diet always wins. Here's more proof.

The other day, my friend Jerri Chou from All Day Buffet asked an interesting question via Twitter: “I don't know why I don't know this, but...
Why rabbit is the most sustainable meat for the city farmer. (Plus: How to cook it, and how to raise your own.) By now we...