A day's worth of meals for a vegetarian, pescetarian, vegan, and a meat eater: tallied and compared, by price.

For the month of June, we're all going to try and eat less meat. Join us!

The hardest part about going vegan isn't giving up cheese. It's dealing with the fact that everyone thinks I'm a moralistic jerk.

Everything's bigger in the Lone Star State, including our taste for meat. Here's how I've managed to survive as a vegan.

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.

Summary: Americans just need to eat less. But hidden beneath the scientific language, the government is actually calling for a food revolution.

GOOD's fifth Food Studies blogger has just started her chef training at the Natural Gourmet Institute, specializing in health-supportive foods.

Every Tuesday and Thursday in 2011, the GOOD team has pledged to take turns to cook and share a big bowl of soup or salad.

Inside the world of cruelty-free lube, condoms made without animal products, and pornographic herbivores.

Time to grease your pans and heat your grills. We're challenging you to transform a meat-y dish into a vegetarian-friendly recipe.

In which Michele, our intrepid Food Studies blogger, reveals the secret to the best veggie burger of your life (and toned upper arms to boot).

For today's GOOD Lunch, we made a Black Bean Soup, and then undid all its healthiness with chocolate-covered cake pop (or two)!

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

Peanut butter in a soup? Really? Believe us: It was delicious!

As part of June's 30-Day Challenge, we asked our community to remake their favorite meat dishes as vegetarian classics. See the winning recipe.

Every Tuesday and Thursday in 2011, the GOOD team has pledged to take it in turns to cook and share a big bowl of soup or salad.