All this week, CNN Newsroom and Rick's List is teaming up with Eatocracy to share an in-depth look at the impact your food choices make on every aspect of your life.
Tune into CNN Newsroom daily from 9 a.m. – 5 p.m. ET for on-air coverage of the battle against childhood and adult obesity, advancements in food science, mythbusting, the ethics of genetic modifications, the path your dinner takes to the plate - and some good old-fashioned food fun.
We'll share and expand upon the stories you're seeing on TV (we're keeping tabs in the list below), but we sure don't want you to stay inside, glued to a screen. That's why CNN and Eatocracy have paired up with location-based social network Foursquare to create a Healthy Eating badge that you can unlock at your local farmers market.
Here's how it works.
Whet your appetite? Once you're back from the market and are cooking up your fabulous, fresh haul, take a bite of of these stories you may have missed on TV:
Scientists at the University of Guelph have added DNA from E.coli and mice to develop a pig that's supposed to wreak less havoc on the environment - but not everyone is squealing with joy.
Chefs across the country are teaming up with local public schools as part of First Lady Michelle Obama's initiative to combat childhood obesity. Their mission isn't an easy one: Get kids to eat fresh fruits and vegetables instead of curly fries.
Chef Todd Gray is taking on what he describes as "his toughest customers yet" – the students of Washington D.C. public schools.
Advice from a dad – how to make fun, interesting, inexpensive lunches – that they’ll actually eat!
Poll - do these stories make a difference in your life? What can we do to make you a happier, healthier eater?
Eatocracy's managing editor Kat Kinsman and AC360° Producer Susan Chun talk genetically modified pig at an old-fashioned pig roast.
John Zarella takes a look at why organic food comes at such great cost to the consumer - and where to make some smart splurges.
It's all well and good to pack a healthy lunch for your kid, but will they actually eat it? Katherine Tallmadge of the American Dietetic Association shares her suggestions for adding color, crunch and fun to your kid's midday meal.
School kids get their hands dirty growing kale, beets and plenty of produce at The Farm at Walker Jones, right in the heart of the nation's capital.
It's on the tip of everyone's tongues - and in a lot of what you eat. But is HFCS being demonized for causing the nation's obesity crisis?
The Top Chef head judge has taken his battle for healthier, free school lunch food all the way to Congress.
The farm-to-table movement has taken root in cities across the country. Meet the force behind Farm Burger.
We all know that healthier eating is beneficial to our well being. It makes us feel better, look better, be more productive and energetic and possibly help us live longer. Those are all dandy things, but sometimes that plate of nachos just looks waaaaaay too delicious to pass up. So what's an eater to do?
Alice Waters, chef and owner of Chez Panisse is founder of The Chez Panisse Foundation, which "envisions a school curriculum and school lunch program where growing, cooking, and sharing food at the table gives students the knowledge and values to build a humane and sustainable future." In this two-part series, she shares her goals for instilling lifelong healthy eating habits in the nation's kids.
Jennifer Rubell might be the world’s first vegetable butcher. She’s determined to make us all to re-examine our relationship to food and asks, "How can we look at food in a more aware, awake way? How can we think about food in a way that is more mindful? How can we get our children into food?"
A British study shows that men are spending more time in the kitchen and increasingly taking over the task of feeding their family.
The number one meal served to children in U.S. schools is chicken fingers and French fries. It doesn't take a nutritionist to know that this fat-laden diet is seriously at odds with the National School Lunch Program's mission to deliver inexpensive healthier fare to kids – many of whom eat their most substantial meal of the day at school.
Chef John Mooney's new 80-seat restaurant, Bell Book & Candle, is the latest in rooftop farming ventures. Roth grows the majority of the restaurant’s produce above terra firma with the help of hydroponics and vertical towers – no soil required.
Lady Rogue runs a supper club and speakeasy - but you won't find it listed in the phone book.
Areas devoid of fresh food and supermarkets, like South Los Angeles, California, have become known as a "food deserts." In 2002, this area of more than 125,000 residents and five entire zip codes retained a 30 percent obesity rate and no full-service grocery stores – a problem that Councilwoman Jan Perry told CNN's Casey Wian needed to be nipped in the bud.
Stay tuned - we'll update the list with the hottest stories as soon as we can get our mitts on 'em.
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