A 10-acre farm could feed 60 people eating soybeans, or 24 people eating wheat, or 10 people eating corn, but only two beef eaters, according to the British group Vegfam. Our American palates have grown accustomed to the fatty and bland "marbled" beef that comes from feeding a confined cow an unnatural diet based on corn and antibiotics. Harvard nutritionist Jean Mayer estimates that reducing meat consumption by just 10 percent in the United States would free enough grain to feed 60...

Unfortunately, the typical American diet, dominated by refined, preserved and processed foods and unhealthy fats and animal protein, contributes to nutritional imbalances in the body that can result in high blood pressure, high cholesterol, obesity, diabetes, hormonal imbalances and ultimately cancer and hardened arteries. Unfortunately, the typical American diet, dominated by refined, preserved and processed foods and unhealthy fats and animal protein, contributes to nutritional...

The increasing demand for corn to make ethanol motor fuel and feed cattle also has been blamed for driving up food prices, although no research has been done to back up that claim, Ockert said. Although gasoline gets all the attention for price increases, costs are growing for another necessary commodity: food and beverages. Just in time for this summer's outdoor grilling season, beef prices increased 5.1 percent, poultry 4.3 percent and pork 3.4 percent in the first five months of this...

Most of the sudangrass and sorghum-sudan hybrids planted this spring will be ready to graze soon, but they contain a compound called prussic acid that is potentially poisonous. Secondly, since the highest concentration of prussic acid is in new shoots, let the grass get a little growth on it before grazing to help dilute out the prussic acid. If some grass gets too tall, either cut it for hay or rotate animals more quickly so grass doesn't head out. Summer annual grasses planted this...

Cuisines are defined by clusters of ingredients that make up regional or national flavor palettes and by techniques that reflect cooks' collective conclusions about how best to achieve particular effects. We might enjoy a juicy grilled steak, but we swoon over marinated chicken simmered in its own juices or falling-off-the-bone beef braised in a garlicky tomato cooking sauce (sofrito) enriched with wine. The Latin American estofado belongs to a large family of European dishes like the...