We need inflammation to fight infections. But when inflammation runs amok, it can exacerbate every disease process. Sometimes its symptoms are obvious—redness, swelling and pain—such as after a burn or banged knee. But other times, as...
In this hour-long webinar, we’ll dig in to the difference between hemp and marijuana, THC vs. CBD, quality and potency, sustainability and the health benefits of phytocannabinoids.
The Natural Foods Merchandiser secret shopper hit a natural foods co-op in the Northwest to learn about natural bug spray. Here's how the store did and how you can help your customers with this kind of question.
A retailer, a consultant and a food waste expert offer practical advice for your store.
Decades later, this retail leader still finds joy in providing people with wholesome food and helping small, local manufacturers break into the business.
Chef Patrick Mulvaney's California restaurant has become a hub for food thinkers and ag bigwigs to enjoy a local, seasonal menu and talk turkey about the future of food.
This month, NFM's secret shopper visited one natural products retailer to see what its staff said about protein powders and asked a registered dietitian nutritionist for her take.
Craig Tarrant, culinary director of Dining at Microsoft in Redmond, Washington, works with 60-plus local farmers to source the cafés and kitchenettes that feed more than 40,000 Microsoft employees daily.
Chef Oliver Plust, general manager of Tender Greens Hollywood, discusses the challenges and joys of working locally, as well as the benefits of fostering a spirit of entrepreneurship within a larger organization.
Chef Eric Skokan runs Black Cat Bistro—the only certified organic farm-to-table joint in the United States—and Bramble & Hare, a pair of Boulder, Colorado, farm-to-table restaurants.