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food

The return of the 3-ingredient dinner isn’t about laziness

A weeknight dinner can now come down to three items, not because home cooks have stopped caring but because the math around dinner has changed. Rising food costs, packed schedules and ingredient fatigue turn simple meals into practical solutions for households trying to get through the evening without overspending or

Farmers markets prepare for opening season as local food demand grows

A March 2025 study conducted by the University of Wisconsin finds 80% of Americans attend a local farmers market at least once a year. Forty-one percent hit the stalls six or more times a year, and dined at a local restaurant before they headed home. As more farmers markets

National Sauce Month is a reminder that sauces do the heavy lifting

With global retail sales projected to grow from $116.77 billion in 2025 to $148.49 billion in 2035, sauces have firmly established themselves as a dominant force in the food industry. More than just a finishing touch, sauces bring depth, texture and identity to every meal. National Sauce Month

Pantry resets become an inflation strategy as food prices keep climbing

A March pantry reset doubles as a real cost-control strategy, with households cutting food waste, using freezers strategically and cooking around price changes. Instead of relying on bigger carts to feel prepared, families make every ingredient count before buying more. With grocery prices still at levels higher than many

Chickpeas grown and harvested using dirt from moon for first time

Chickpeas grown and harvested using dirt from moon for first time

By Stephen Beech Chickpeas have been successfully grown and harvested using “moon dirt” for the first time. The breakthrough is a "giant leap" in understanding what it will take to grow food on the lunar surface, say American scientists. How humans would survive long-term and what they

Study reveals Stone Age families enjoyed complex cuisine

Study reveals Stone Age families enjoyed complex cuisine

By Stephen Beech Stone Age families enjoyed a "surprisingly complex" range of cuisine - including herbs and seafood as well as meat, according to new research. The study revealed an "unprecedented" variety of plants in human diets thousands of years ago. People living in Britain and Europe

Eighth annual African Cultural Night celebrates unity

Eighth annual African Cultural Night celebrates unity

While MSU’s catering team prepared jollof — a traditional Ghanaian dish — and brewed a dark-red hibiscus drink, attendees of the eighth annual African Cultural Night filled the Strand Union Building ballrooms. Members of the African Student Association (ASA) hosted multiple events during Sunday’s celebration, including a poetry reading,