The Food Section: Appetizers

The Food Miles Myth

At Slate, Jane Black finds the oft-referenced factoid "food travels 1,500 miles from farm to plate" to be inaccurately applied and an oversimplification.

The Backyard Dairy

Amid rising food prices, growing your own vegetables is newly popular. But, why stop at produce when you could buy a dog-sized cow that will produce 16 pints of milk a day and mow your lawn.

Greenmarket Goodies

The what, where and who for seasonal produce from July through September.

Free Food

The top 10 ways to forage for food, including "squirrel fishing."

The Freakonomics of Locavorism

At the Freakonomics blog, Stephen Dubner makes orange sherbet and then finds himself questioning the entire logic of locavorism.

Sup and Slaughter

The farm-to-table ethos of Blue Hill at Stone Barns (on the grounds of the Stone Barns Center for Food and Agriculture) makes for a feel-good dining experience; adorable lambs are grazing, chickens are clucking, and radicchio grows just a stone's throw from the restaurant. But, how will diners react to the new slaughterhouse that has just opened at the Center?

Go Online to Find Local Produce

The New York Times surveys spud.com and a number of other new web sites that have cropped up to help individuals locate and purchase locally grown produce.