Metabolism pathways make tumors sensitive or resistant to treatments. A collaborative group of U-M scientists is leveraging these avenues to explore the growing foundation of new potential therapies.

Caring about the planet can taste very good, says Victor Katch.

Researchers find the rate of families reporting chronic food insecurity between 2015-19 more than doubled compared to families surveyed in 1999 to 2003. Bad timing: SNAP and similar benefits may decrease as the federal Public Health Emergency for COVID-19 comes to an end.

In a poll, much higher percentages of possible addiction to processed food were seen among older adults who were overweight or experiencing poor mental health or isolation.

Culinary historian and adjunct curator Janice Bluestein Longone passed away in August 2022 at the age of 89. She was the principal donor and driving force behind the formation of the Janice Bluestein Longone Culinary Archive, which supports numerous courses at U-M.

Victor Katch runs down the good, the bad, and the awful about food additives and health.

Victor Katch identifies whole foods and herbs featuring medicinal properties.

The Smithsonian Institution’s archives are now home to two very different culinary collections by Rick Bayless, MA ’75, and Michael Stern, BA ’68.

Vic Katch explains how fake food wreaks real havoc on our health.