Photographer James Bowden offers expert advice on ways to catch and eat squid.
We went to the tiny island of Shinojima to find out how generations of families have learned the craft of getting seaweed out of the ocean and on to our plates.
Japanese green tea farmers put a great deal of art, thought, patience and care into creating and consuming their product—from growing the first leaf to the tea-drinking rituals.
A relative of mustard and horseradish, the bright green, sinus-clearing condiment wasabi is generally available as a root or as powder. Here, we share the meticulous process from production to consumption.
There is great satisfaction in seeing where your food comes from, and hosting your own chicken coop is a good starting point.
Bees need us. Want to be a beekeeper? Read our author’s essay on becoming a beekeeper and get yourself started.