We love pumpkins! We just want to carve 'em, roast their seeds and then bake the guts into all kinds of awesome. So, this autumn, we're on a quest for the tastiest local pumpkin goodies, before the fleeting flavor is gone. Do you have a favorite local seasonal pumpkin food? E-mail tips@riverfronttim ... More >>
Image viaWe're bummin' too, Mr. Pumpkin.This summer's freaky weather -- floods to droughts and the scorching heat -- has done a number on the local pumpkin harvest.
Last night FOX 2 reported that the St. Louis area's pumpkin crops are smaller this year, both in crop and fruit size. Harvest ... More >>
Wikimedia CommonsStrawberries tended by a person of legal working age. E. coli isn't the only problem plaguing strawberry farms in the Pacific Northwest. Last week three Washington State strawberry farms were fined for employing children as young as six years old to work in their fields.
Be ... More >>
Holly FannBrian DeSmet and his farm on wheels
Gut Check was disappointed earlier this spring when we found out that the downtown farmers' market was cancelled for the year. Having a famers' market inside city limits in an urban setting is pretty sweet and a great educational opportunity as we ... More >>
Kate StewartBananas at the Hampton Village Schnucks on Jan. 31. Sunday night, Facebook and Twitter lit up with a panic. Not just from the news of the impending storm doom, but because of a lack of bananas.
Readers reported that Schnucks stores in Richmond Center only had organic bananas in ... More >>
image viaCute enough to eat, but not legal to eat. Now that your Halloween hangover is but a distant memory, we're going to have to break it to you: Our long, gourd-related national nightmare is not over yet. Thanksgiving looms in the near future, and pumpkin-related desserts will be crowding our ... More >>
A fungus is devastating tomato crops in the Northeast and Mid-Atlantic. (New York Times)Turkey -- Turkey!!! -- has banned smoking in restaurants and other public places. (AP)A lengthy excerpt from the new memoir by New York Times food critic Frank Bruni. (New York Times)