In France, although the snail is an item on all good menus, Jean Cadart, snail lover and onetime snail merchant, discovered a serious lack: there was no up-to-date book on edible snails. The gap has ...

Drawing on his family’s foraging traditions, Stina’s chef Bobby Saritsoglou is showing Philly there’s more to Greek food than lamb and gyros.

Thom van Dooren is a field philosopher at the University of Sydney and the University of Oslo. He is the author of several books, including “Flight Ways: Life and Loss at the Edge of Extinction, “The ...