Organic Valley is set to begin selling milk from cows that have only been allowed to graze on grass and not fed corn, silage, or any other kind of feed. The company says that the milk is richer in Omega-3s, calcium, and other nutrients.

“It’s a simple truth that cows naturally love to eat grass,” said Organic Valley Grassmilk farmer-owner Jim Regli. “We pasture-raise our cows to feed them what already grows here in the beautiful north coast of California. Rye grass, white...

Tasting Table got their hands on this fantastic recipe from chef Nicole Krasinski of San Francisco. Tapioca alone is scrumptious (for those who don't mind the texture), but add dulce de leche and we think it might be a home run:

Nicole Krasinski didn't grow up in a particularly dessert-heavy household, but tapioca pudding, one of the few desserts she remembers eating regularly, was a post-dinner...

Pastoral Artisan Cheese, Bread and Wine owners are set to open Bar Pastoral next door to their popular shop this fall. The wine bar will offer small, "grazing" plates, the occasional cocktail, and of course, a large selection of wine.

Guests can look forward to great products from around the globe, like fine cheese or small-production, earth-friendly wines and craft beers, as well as a number of hot and cold small plates featuring food made in house. As for specifics, O'...

The local food movement is booming in the U.S., so why the hesitation to buy local wine? Eric Asimov argues it's the same reason consumers don't buy cheese simply because it's local: it is a product developed by people to be transportable, tradable and unique to its place of origin.

“Over time the wine of a region and the food of a region creates the cuisine of a region,” said Mr. Page, who previously was a chef in Northern California and New York City. “That can take...