Tom Philpott

Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.

  • It’s the McEconomy, stupid

    As American as Baked Apple Pie.Photo: Keoni 101Cross-posted from Mother Jones. Up to 30,000 of the 54,000 jobs created in May were the result of a hiring spree by the hamburger chain, analysts at Morgan Stanley told Market Watch on …

  • Great places, great food (and beer): part two

    You can’t have a great place without great beer.In part one of my musings on food and “great places,” I painted a bleak picture of the U.S. food landscape: one in which a handful of companies churn out mountains of …

  • Great places, great food: part one

    Is this your idea of a great place? Didn’t think so.Photo: Robert TerrellDavid Roberts has been sketching out a positive, unifying agenda for progressives under the banner of what he calls “great places.” It isn’t enough, David argues, to rail …

  • Now that the FDA itself has found BPA in canned foods, will it regulate the poison?

    Oh, yes we can: It’s time for the FDA to act on its own information regarding canned foods and BPA.The next time an FDA panel convenes to discuss whether to ban BPA, the endocrine-disrupting industrial chemical used in can liners, …

  • Small bites from the Big Apple: delicious eats in New York City

    I recently visited New York City to attend the ceremony for the James Beard Awards in food journalism. I had been nominated for one in the category of column writing. I didn’t bring home a Beard in the end, but …

  • How industrial agriculture makes us vulnerable to climate change, Mississippi floods edition

    An “ephemeral gulley” that carried soil and agrichemicals from an Iowa farm toward the Gulf of Mexico during a 2010 storm. Photo: Environmental Working GroupNancy Rabalais, marine scientist and executive director of the Louisiana Universities Marine Consortium, is probably our …

  • Innovative farmer Eliot Coleman speaks [AUDIO]

    Eliot Coleman.Eliot Coleman is one of the most innovative, successful, and influential small-scale farmers in the United States. Eliot runs Four Seasons Farm in Maine, where he has become legendary for producing top-quality vegetables through Maine’s harsh winters. His books, …

  • What we know — and don’t know — about the safety of eating GMOs

    GMOs ahead: Proceed at your own risk.Are genetically modified foods safe to eat? The conventional answer is “yes,” and it’s not hard to see why. Since their introduction in 1996, genetically modified (GM) or genetically engineered (GE) corn and soy …

  • Tom’s Kitchen: A recipe for simple, incendiary, and addictive ‘salsa macha’

    Many people claim they don’t have time to cook fresh meals “from scratch.” In Tom’s Kitchen, Grist’s food editor discusses some of the quick and easy things he gets up to in … well, his kitchen. Salsa macha: my new …