Consumer Trends

Before the fruitcake

Here’s a Christmas day menu to consider: 3,000 hens, 10,000 eels, 15,000 herrings and 400 hogs. FULL STORY »

Enter the cosmovores

The local-food movement has been gaining traction for years, and “locavore” and “100-mile diet” have become common parlance. FULL STORY »

Nose to Tail

Chef Fergus Henderson, owner of one of the most influential restaurants in the world and recipient of a coveted Michelin star, has made a name for himself by cooking offal. FULL STORY »

Some like it raw

In August, a year-long federal investigation culminated in the raid of a California natural-food market and the arrest of its owner. The alleged crime: the illegal production and sale of raw milk. FULL STORY »

Future fish

Now in its second decade, the battle over the genetically modified sal-mon — “Frankenfish” to some — continues. FULL STORY »

Fat comes back

For decades, it’s been nearly impossible to miss the message that fat is bad: The more we banished fat from our plates, the better off (thinner, healthier) we’d be. FULL STORY »

Now serving one billion

China’s economy is growing several times faster than ours: Estimates are for growth in per capita income over the next 10 years of around 8 percent. FULL STORY »

Growing More with Less

The challenge of feeding a burgeoning world population may not be met by deploying the latest industrial farming technologies over vast acreages, according to a March report from United Nations researchers. FULL STORY »

Consumer Trends: Roaming into the meat case

Bison are making a comeback — again. Media outlets across the country are reporting that bison meat is becoming more popular, that prices are rising and that demand is outstripping supply. FULL STORY »

Consumer Trends: Eat the intruders

In the 1970s, Southern catfish farmers needed some algae control. So they imported Asian carp, native to China and Southeast Asia, and released them into their ponds, where they gobbled up the unwanted algae. FULL STORY »

Food gone wild

Foraging for food is in — not rummaging around the bottom of the crisper drawer, but going outside to find the accidental produce that might be growing in your yard, the park or whatever nearby wild spaces you have access to. FULL STORY »

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