Jennifer Goggin has been a food entrepreneur and advisor in the food-tech space since 2010. She co-founded FarmersWeb, an online marketplace where wholesale buyers source local products directly from the farm and streamline logistics, delivery and payments.

Chef Barbara Rich showcased a few of the unique vegan cooking techniques that were commonly used at NGI and are now used at the Natural Gourmet Center at ICE.

Think you have to break the bank to enjoy a delicious seafood dinner? Think again! This meal comes in under $5 per serving. Fortunately for mussel lovers, there are several types of mussels that are available in the U.S. year-round.

Freshly baked bread is a treasure, but a stale loaf can be good eating, too. So good that “stale” doesn’t really do it justice. It’s more like “vintage.” Older bread may have lost a little bit of the spring in its step. However, the wholesome ingredients and dedication to craft that go into any bread that’s worth its butter are still there to be enjoyed. Here’s how to get the most out of your toast at every stage of its lovely life. There’s fresh bread and then there’s “fresh” bread, the kind that is loaded up with so much chemistry it stays as soft as a pillow seemingly forever. We’re talking exclusively here about the former – bread that is...