The term "farm-to-table" has become so embedded in food culture that it's often abused and misused. A restaurant might say its beef is locally sourced and it costs a certain amount, but that's not ...

Jeffrey Ross-Ibarra has received a prestigious award from the National Academy of Sciences for his work on the evolution of maize. (Sasha Bakhter, UC Davis) Jeffrey Ross-Ibarra, a professor in the ...

Hispanic food seems to be a favorite in the Champaign-Urbana community, with various restaurants offering cultured dishes. It makes sense — Hispanic food is extremely widespread and loved in popular ...

A recent study offers a promising strategy to protect food security and safety of maize in Sub-Saharan Africa. Over 300 million people in Sub-Saharan Africa (SSA) depend on maize for nearly 30% of ...

A cream-colored scoop of ugali (oo-gali) maize porridge sits in my plate— a round, stiff ball— its circumference saturated by a colorful mélange of greens and tomatoes, and a perfect pink snapper, ...