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"Normal people collect stamps and I try to give my cheese to Putin," says cheesemaker David Sirota. "I know 100 ways to get into an event with Putin but every time, his security takes away my cheese." -
One local charity sells 4,000 pies before Thanksgiving, hoping to raise $140,000 for those in need. -
KPBS Midday EditionChef Bernard Guillas, the executive chef of the La Jolla Beach and Tennis Club's The Shores Restaurant and the Marine Room, joins KPBS Midday Edition Wednesday to answer your Thanksgiving dinner questions. Tweet your questions to @kpbsmidday or call us at 1-888-895-5727. -
Meals for one should not be a sad or boring affair, says Michelin-starred chef Anita Lo. In her new cookbook, Lo goes beyond bitter greens, blue cheese and monkfish to serve up fun meals for one. -
In Robert Dunn's new book, Never Home Alone, he explores our symbiotic relationship with food: Not only do we impact the bacteria in our food, but the microbes in our food imprint our bodies. -
Leah Penniman's new book teaches farming to address issues such as racism, health disparities and food access. She also traces some farming technologies back to their widely unknown African roots. -
Voters in Oregon and Washington will decide Tuesday whether to strip cities of their ability to tax sugary drinks, thanks to ballot initiatives backed by Big Soda. -
If a popular app used by many farmers markets to process federal Supplemental Nutrition Assistance Program benefits is no longer offered next spring, consumers' access to fresh produce may be stalled. -
The plants that nourish us won't disappear entirely. But they may have to move to higher, cooler latitudes. Some places may find it harder to grow anything at all, because there's not enough water. -
KPBS Midday EditionChef Yotam Ottolenghi will be at North County’s Chino Farm on Saturday afternoon as part of Chino’s The Good Earth/Great Chefs series.
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