Eliza Barclay
-
To Olympians, food is fuel, and mileage may vary. Depending on their sport, contenders need to consume anywhere between 1,200 to 8,000 calories before competing. -
Health and environmental advocates say Americans need to cut back on meat. But are we listening? A new survey suggests we're shifting our diets ever so slightly. -
Whitney Houston's Super Bowl masterpiece, a man of many identities, the future of military food — and from The Guardian's archives, an extraordinary, gut-wrenching chronicle of the Delhi gang rape. -
Which beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level. -
The Food Surgeon, a channel on YouTube, turns a camera and a doctor's operating tools on familiar foods. It's just art, says the guy behind the videos, a food-loving engineer in Seattle.
-
The Chef's Garden is a farm in Ohio that feels like Willy Wonka's Chocolate Factory of vegetables. It grows cutting-edge varieties for chefs like cucamelons and eggplants the size of a pea. -
Chef's Garden is a farm in Ohio growing vegetables to the specifications of the world's top chefs. It's a place where vegetables are artistic materials painstakingly tended and handled like jewels. -
Hospitals are on the front lines of the battle against antibiotic resistance. Increasingly, they're trying to walk the talk by purchasing meat from animals raised without antibiotics. -
A study finds that nearly all Americans — regardless of age, race or gender — consume more sodium than recommended. The CDC says food companies need to work harder to cut it in their products. -
Egg producers who for years said they couldn't give up cages for egg-laying hens made the switch to cage-free in 2015. Big egg buyers, including McDonald's, Nestle and Subway, made commitments, too.
