There has been a lot of talk lately about "pink slime." That's the term a former USDA official gave to a commercially prepared mixture of beef trimmings, dosed with a puff of ammonia to thwart germs and often mixed with ground beef as a cost cutting measure.

You can forget a lot, but you can always remember a good meal.

An article in USA Today about the declining number of independent grocery stores in small towns across the country is a compelling argument to buy local.

Keeping chickens is now legal in the city of Milwaukee.

The old factory space that has become home to Sweet Water Organics in Bay View has undergone quite a transformation in recent years. But it's newest role - as a modern dance venue - is certainly its most intriguing incarnation yet.

The inspiration I drew upon this week was a recipe we published from local chef Jan Kelly from the restaurant Meritage. We gave Jan a challenge of one ingredient that she needed to design a meal around, and that was kimchi. Jan of course even made the kimchi from scratch, so I figured, why don’t I try?

A series of rallies demanding that foods containing Genetically Modified Organisms (GMOs) be labeled is planned for this coming weekend.

The folks at Grist submit their choices for best food books of 2010. Which ones have you read?

To cook for our Dia de los Muertos celebration, I was finally going to have to come to terms with the fact I needed to make corn tortillas.