Chances are your grandfather came home from work and spent an hour unwinding in the backyard, watering his tomato plants or picking lemons off the tree.

A recent study shows that organically grown produce may actually not offer additional nutritional benefits over conventional varieties.

Is it possible to go green and eat genetically modified foods? Does “eco-friendly cuisine” correspond with cross-contaminated organisms? Let’s get the facts straight.

With the fruit season at its peak, there’s no question what should be the dessert of choice: fresh fruit pies highlighting local, flavor-filled goodness.

It’s the holiday weekend, one that celebrates the adoption of the Declaration of Independence way back in 1776.

Choosing the organic route leads us to think we’re doing something better for ourselves and the environment. But researchers at the University of Guelph are countering that idea with a recent study proclaiming this might not be so.

Taking advantage of fresh local radishes, this salad delivers a double dose of hemp, paired with roasted potatoes for added creaminess.

Regardless of the weather, summer is still fading – and we need to take in account that Fall may bear its head at any moment.

With fresh, succulent corn at its peak of freshness in the market, it’s a perfect time to get the grill fired up, too. Here are four easy ways that are big on taste, perfectly complementing the tender, sweet kernels of summer’s finest flavour.

Organic food, although chemical and pesticide free, often is thought of to be the healthier choice. But is it really better for us? A major study published last week shows