Food

we're number one

Americans eat more processed food than, well, anyone

The New York Times had a small article and a big graphic recently on America’s love affair with processed, packaged food: Americans eat 31 percent …

Devil's larder

Haiti, U.S. ag policy reform, and Bill Clinton

Bill Clinton speaks at the UN. What lessons has he learned about agriculture? Photo: United Nations Development ProgrammeWhat have Haiti’s recent calamities taught U.S. decision …

Chewing the Scenery

Farm saved by community featured on CNN

In “Chewing the Scenery,” we round up interesting food-related video from around the Web. ——— Back in November, Grist’s own Bonnie Powell wrote a piece …

Lunch bell

Why even the childless should care about school lunch

PB&J as metaphor: a subsidized lunch served in an Illinois school. Photo: Mrs. Q Regular readers will have noticed a certain emphasis on school lunch …

they bread the writing on the wall

KFC: Who needs buns when a chicken-bacon-chicken sandwich will do?

The buns should have bread the writing on the wall: They’re nothing but the vehicle for Americans’ daily meat-to-mouth resuscitation. Which is why KFC said …

Lunch-whistle blower

A teacher openly crusades for better school food–and gets seared

Colorado teacher Mendy Heaps: dangerous lunchroom radical–or fruit-cart-pushing concerned citizen? Mendy Heaps, a stellar English teacher for years, had never given much thought to the food her …

Urba-culture

Sustainable urban farming ideas that think inside the box

Photo via .hello foto of FlickrIn my last Green State column, I wrote about Agriculture 2.0. The conference, held in Silicon Valley recently, brought together …

Lunch lessons

What a D.C. private school can teach us about public-school lunches

Meal time at the Washington Jesuit Academy. Photo: Ed Brukse This is the third of three articles detailing how food made from scratch using local ingredients …

Tom's Kitchen

Pasta con sarde: the gateway drug for sardine obsession

Sardines at a market in Portugal. We’re wasting this magnificent resource on low-quality, mercury-laden farmed salmon? Not in Tom’s Kitchen! In Tom’s Kitchen, Grist’s food …