Bill McDowell

Bill McDowell

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Beefing Up the Benefits of Tomatoes

Hear from an Ohio State researcher who's probing the vegetable's potential for human health and working to maximize its nutritional advantage.

The Wonderful World of Fermentation

In this column, the author describes the benefits of traditional fermentation for producing food and beverage products and the untapped potential of fermentation and biotechnology for new product development and ingredient innovation.

Baking a Difference

The Women’s Bakery, a social enterprise in Rwanda is producing protein-packed bread that nourishes thousands of school children each day, while helping women secure job skills and employment

Creating a Culture of Female Food Heroes

Nutritionist and ‘silo smasher’ Tambra Raye Stevenson works on the front lines of food advocacy, promoting food as a healing agent for change.

Unlocking the Potential of Food as Medicine

Beatrice A. Abiero shares how Instacart Health is working to use its technology and partnerships to scale food as medicine initiatives.