Chef Tony Bettencourt revels in the Beauty of the Beast at Tomasso Trattoria’s heritage breed pork-themed dinner on Friday, August 17^th.

Celebrity chef Wolfgang Puck caused a stir in the culinary world earlier this year by announcing that his company, a conglomerate that feeds 10 million people each year, would adopt a more socially responsible way of doing business.

For conscientious consumers who care about what they eat and where it came from, eating animal products can be something of a dilemma. While place-of-origin labels and the certified-organic stamp make it easier to purchase genuinely organic, minimally processed produce, voting for your food values with your wallet is often less easy when it comes to meat and dairy products.

Omni Hotels has implemented a landmark new policy: the luxury hotel brand will phase in the exclusive use of eggs from cage free hens instead of those confined in battery cages.

Before the advent of the feedlot in the mid-20th century, most of the beef that Americans ate came from cattle that lived outdoors, munching on grass.