The problem of illegally imported, diluted and tainted honey has a local solution. By Terra Brockman

Paul Greenberg's book "Four Fish: The Future of the Last Wild Food" looks at seafood's future. By Judith Weinraub

Retiring to Tuscany drew Franco Lombardi's family to the art of pressing olive oil the traditional way. By Judith Weinraub

As the latest containment effort fails, New Orleans seafood producers anxiously track Gulf oil slick. By Catherine Lyons

Andrew Hoxsey is a quiet but mighty voice in the Napa Valley’s efforts to farm sustainably. By Virginie Boone

Linda Bean, of the iconic Maine family, is remaking the lobster business from the seafloor up. By Nancy Harmon Jenkins

By Catherine Lyons