Many of the farmers affected by the rollback supported Donald Trump for president, believing his promise to look after their interests. Now, the disillusionment is setting in.
"Doing her own thing" meant pursuing interests that presaged today's slow food movement.
Bringing wild rice back to the shores of North America is part of a movement to reclaim Native culture.
From the forests of southern Ontario, the chef and his wife, Nobuyo, host multicourse dinners at their eclectic farmhouse; bartered meals (and a Texas Red Wattle pig) helped cover the costs of renovations.
A 200-year-old Japanese house has evolved for modern lifestyles but stays true to its heritage.
Sustainable-food advocates want to love aquaculture—yet it comes with so many risks.
Personal Best/My Cause
Activist Karen Washington brings healthy produce to low-income neighborhoods
Each generation has had one common desire: to live a more honest, ethical life of self-sufficiency and oneness with nature.
Bringing amaranth back to Oaxaca is part of a wider movement to revive native crops and cuisines.
How some grass-fed dairy and meat business are helping their suppliers convert to more sustainable ways, one farm at a time.
What three dozen leaders have to say about food, farming and our future.
Toronto's Izakaya scene is bustling. Here, a guide to the best spots in town and what you should be sampling there. Sake pairings included.
Two vocal groups that share a distaste for factory farming are increasingly at odds.
Profile of local Toronto sake Brewery Izumi Ontario Spring Water Sake Company and its founder and president, Ken Valvur.