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KPBS Midday EditionFall is one of the best seasons for the San Diego gardener - but it can also be the most challenging. -
KPBS Midday EditionAccording to the U.S. Centers for Disease Control, eight foods account for 90 percent of all food-allergy reactions, milk, eggs, peanuts and other tree nuts, fish, shellfish, soybeans, and wheat. This first week back to school, we'll learn about some lunch alternatives for kids with food allergies. -
Festive farmer's market in City Heights, set to celebrate it's three-year anniversary, has the highest food-stamp-redemption rate of any farmers market in the nation. -
Earth Day reminds us to be aware of how our actions, even the food we eat, affect the world around us. We'll speak to organic farmer and author, Myra Goodman about how making small changes in the kitchen can have a big impact on the environment. -
Spring is here, so what's cooking? We'll explore the wonderful options of vegetarian cuisine in our monthly food segment.
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The state's Superintendent of Public Instruction Jack O'Connell says school breakfasts make a big difference in student achievement. That's why he launched a statewide school breakfast initiative on Monday in San Diego. -
KPBS Investigative Reporter and Envision Host Joanne Faryon examines how the food we eat impacts our health, economy, and environment. -
Two local chefs who love to travel have written a cookbook called "Flying Pans: Two Chefs, One World." Chefs Bernard Guillas and Ron Oliver from the Marine Room restaurant in La Jolla have gathered all of their favorite recipes from around the world and compiled them into a book for you to use at home. -
We'll learn about Thai cooking and traditions with San Diego chef and author Su-Mei Yu.
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