Historians have done their best to piece together a picture of the Mayan civilization that disappeared around 1,000 AD. Where they went—or why—still remains a mystery. But what they left behind (great pyramids, temples and stories), offers glimpses of an advanced culture that had a unique relationship to the world—one unlike the awkward and seemingly ill-suited connection modern culture struggles to maintain with the planet. The most popular story to emerge from the Mayans is the end of their long count calendar, which concludes a 5,125-year cycle on December 21, 2012. Some have predicted it signifies an apocalypse, a pole-shift or another means to the end of modern civilization, while others predict a subtler (and perhaps even more significant) shift affecting human consciousness and how we interact with the world.

Have you ever wondered why you’re drawn to some foods and repulsed by others? Supertasters, about 25% of the population, live in an amplified world of flavor that predisposes them to crave salt and reject bitterness. Taste researchers have classified this and two other kinds of tasters to reach a better understanding of the human palate.

Bread may be the staff of life in Germany but it does not thrive alone. Next to the beloved starch, is its partner in crime, fleisch - otherwise known as meat. Upon entering Germany, I was put off by the evening ritual abdenbrot - the idea of sandwiches for dinner did not sit well with me - but I grew accustomed to its charm and and even soon came to crave it. Drawn to its simplicity, a fine loaf (normally rye and loaded with fiber and minerals lathered in wurst or in some cases cheese and quark) appealed to my foreign taste buds and quickly altered my American attitude toward the German tartine. Plus, the meal was balanced - more so than a tasteless cold cuts smothered between two meager slices of Wonder Bread or an oversized greasy hoagie. Washed down with a thin German white wine or a cold beer seemed somehow gourmand. Its simplicity and affordability was reassuring and satisfying.

American consumers have grown more and more conscious of what exactly they are eating, and label reading is now de rigeur for any self-respecting grocery shopper that wants to be informed. Yet food companies are getting savvy to our need for information in this modern era – as well as to our obvious proclivities for certain psychological cues. Who subconsciously thinks that "green" = "fresh"?

In 2012 you may encounter some unusual suspects on your dinner plate. Although the current economic recession has indeed vaulted “comfort foods” such as grilled cheese to a whole new level, more exotic flavors have entered the eating realm as diners search for some way to indulge their adventurous hunger.

The new year always brings new trends in eating, and we thought we'd tip you off on what the table spread is about to look like. The continuing emphasis on locally grown, sustainable food merges with the suppressed economy (which curtails restaurant-going), and the result is fresh and creative fare that is more diverse than ever before. Expect to see the following items coming soon to a menu near you – and maybe even your own kitchen table!

Olive oil may come to you in a bottle, but its source (the olive) is a fruit; and just like any other fruit, it has a season. Late winter is the peak of the olive harvest season, which means that there is no better time than right now to get fresh extra virgin olive oil. Read on to learn why fresh olive oil matters, and how to get your hands on some.

We hope you all enjoyed your countdowns as the clock turned from 2011 to 2012... but this is a different kind of countdown. Filled with appreciation for all that last year was, OrganicAuthority is soaring into 2012 with more passion and enthusiasm than ever. But we've got to give our most-loved articles one last hurrah. Here are the top ten articles from the 2011 OA ranks. We're so glad you enjoyed them, shared them and were inspired by them!

When I was growing up, my mother always told me, "We eat with our eyes first." While I still believe this to be true, I also think that our aesthetic has changed. Gone are the days when tomatoes need to be perfectly round, bright red globes; heirloom tomatoes, in all shapes, colors and sizes, have flooded the market and our tables. Why should beets not receive the same treatment?

The Colombian rainforest smells sweet. Dewy flowers burst with fragrances that made me think of warm apple pie, juicy ripe fruits and a steamy cup of tea...but the retreat kitchen served deep-fried plantains and flavorless iceberg lettuce drowning in raw onions at every meal. Just outside Mexico City, the pyramids of Teotihuacan conjured images of a civilization thousands of years gone, and the hotel restaurant served bread that tasted just as old. I'd all but guzzled the last of my emergency energy bars… so, what's a health foodie to eat?