New immigration policies are making it increasingly more difficult for British restaurants to bring in trained curry chefs from India and Pakistan. To many, curry is the national dish of the United Kingdom.
In Illinois, the battle to keep Asian Carp out of Lake Michigan and the entire Great Lakes continues. Their hope is that food pantries can be an important ally in the effort to keep the fish at bay.
With the economy stuck in neutral, more and more people are turning to food pantries for assistance at the same time that donations and government funding are drying up. It's put food pantries in a precarious situation.
John Besh is tired of Americans — himself included — making excuses for not eating at home, and not eating together. He's put together a book, My Family Table: A Passionate Plea for Home Cooking, that he hopes will give families strategies for reversing that decline.
Congressional leaders have once again found an area where they can agree: french fries and pizza should still be considered vegetables on school lunch menus.
If you're planning to eat a traditional Thanksgiving meal next week, it'll cost you a little more this year. Prices are about 13 percent — the biggest jump since 1990.
In Peru, the ascendancy of cooking with local ingredients and flavors has fueled a resurgence in local crops. Couple that with climate change that necessitates hardier plants and all of the sudden the native tubers and grains are becoming popular not only in Peru, but around the world.
Anheuser Busch-InBev, the global brewing company, is hoping to bring the Belgium bar concept to the United States, with 10 locations opening over the next few years. Some Belgians, however, aren't so impressed with the idea.
Animée, a new beer from Molson Coors, is targeted squarely at women. The company said fewer women drink beer in the UK and they're hoping their new beer, which comes in pink and two other flavors, will boost marketshare.
A chef in San Francisco is hoping to encourage more people to eat insects rather than or as a supplement to meat. They've been on menus for centuries.