There is a new crop of restaurants in the city, run by chefs who believe that eating green does not have to be a culinary sacrifice.

Candle 79, one of New York’s most ambitious vegan restaurants, is pleasurable and largely satisfying.

Three environmental groups have issued pocket guides to sushi, listing seafood according to sustainability.

Facing a Main Street dotted with vacant stores, residents of Hardwick, Vt., are betting on farming to make it the town that was saved by food.

Much has been made of Paul Newman’s legacy as an actor, but less attention has been paid to his impact on organic snacking.

With a $500,000 “genius grant” awarded by the John D. and Catherine T. MacArthur Foundation, Will Allen of Growing Power, in Milwaukee, hopes to take his farm off the grid.

It used to be, an egg was an egg, but now the incredible, edible egg is becoming unintelligible.

The community-supported agriculture business model is exploding in the suburbs of New York and elsewhere, allowing farmers and consumers to forge a personal relationship.

Farmers’ markets, “foodie” clubs, co-op farms and chefs who specialize in Island-based entrees are giving Long Islanders plenty of opportunities to dine on local fare.

The number of people leaving other careers and choosing the simpler life that farming offers is growing.