This workshop will introduce K-12 teachers to the Museum’s newest exhibition,Our Global Kitchen: Food, Nature, Culture. Teachers will engage with Museum educators, and scientists to strengthen their understanding about the science of food, resource sustainability, and health.

Scientists from Rice University in Houston, Texas, found that a third of wild specimens are able to sow and harvest the soil bacteria they rely on for food.

Inspired by our 2004 "Living With Nature" program, "Healthy Eating for You and the Planet," this wallet card contains information on seasonal foods of the Northeastern United States.

Have you ever wondered what gives chocolate its flavor?

Six exquisite miniature dioramas in the new exhibition Our Global Kitchen: Food, Nature, Culture illuminate diverse methods of farming around the world—including in cities.

One of the dioramas features urban gardens in Belo Horizonte, located in southeastern Brazil and home to more than two million people.

When you snack on potato chips, or enjoy spicy Thai noodles, do you ever wonder where your food comes from?

As food production goes global, there are a number of hidden forces that shape what we eat. In this podcast, plant geneticist Paul Gepts, economic journalist Fred Kaufman, ethicist Paul Root Wolpe, and intellectual property lawyer Rochelle Dreyfuss discuss the ethical, biotechnology and patent issues surrounding the food that may or may not end up on the shelves of your local supermarket.

Italian scientists report that people in Western countries lack the diversity of stomach bacteria found in rural villagers in Africa. The implication is that our bodies are better suited to the diets of our ancestors than the modern Western diet.

Rice is Vietnam’s primary agricultural export, planted on more than 80 percent of the country’s total farmland.

It is crucial to provide education about genetically engineered foods to the public, who will be deeply affected by this technology and who will determine the market for these foods.

From a humble start 25 years ago tossing seed-filled water balloons into abandoned city lots, the Green Guerillas have grown into an organization that has created and maintains 1,000 urban gardens.

Mexico's Oaxaca Valley gets almost no rain for seven months of the year. Yet more than 2,000 years ago, the Zapotec people created one of the most successful farming civilizations in the Americas.

Take a journey around the world and through time. Stroll through an ancient market, cook a virtual meal, peek inside the dining rooms of illustrious individuals—and consider some of the most challenging issues of our time.

Artifacts from the Museum’s collections featured in the new exhibition Our Global Kitchen: Food, Nature, Culture include examples of ming qi (“ming chee”)—miniature household objects, such as food samples and cooking tools, that people during the Han Dynasties often included in tombs of the dead to provide comfort and sustenance in the afterlife.

Do you think these genetically modified foods are a good idea?

Inspired by our 2004 Living With Nature program, Healthy Eating for You and the Planet, this guide lists the fruits and vegetables that are typically most likely to have higher pesticide residue levels. These may be the best choices for buying organically grown.