Food

Weee weee all the way home

Big Pork squeals over unicorn-meat marketing. Yes, unicorn meat.

We’ll have a rainbow roast, please!(ThinkGeek.com)One has to feel sorry for Big Pork. First there was that nasty swine flu that put everyone off pork chops, even though the industry managed to get the name …

Grilled Cheese?! Now that's what I call a hamburger!

WTFood: Friendly’s Grilled Cheese Burger Melt

Since KFC introduced the Double Down earlier this year, fast food chains are tripping over themselves to slap together as many of their limited menu items as possible. In the process they’re churning out some …

Chewing the scenery

‘Lunch Line’ goes behind the counters

Lunch Line has been getting some good buzz — “required viewing!!!” screamed a review by author Tracie McMillan for the Atlantic Food Channel. Filmmakers Michael Graziano and Ernie Park were originally inspired by the Organic …

Scratch batch

Culinary boot camp whips ‘lunch ladies’ into cooking shape

School cafeteria workers, a.k.a “lunch ladies,” rank somewhere below custodial staff in the school pecking order, yet they’re expected to perform miracles in the kitchen, turning pennies into full-blown meals. As part of my Cafeteria Confidential …

Pho sure

Vietnamese gardeners in New Orleans offer much food for thought

January 2011 update: Many of the photos have been removed from this series so they can be published in a Breaking Through Concrete book, forthcoming this year from UC Press. East New Orleans is lush …

Hype haymaker

Supreme Court’s ruling on Monsanto’s GE alfalfa: Who won?

Updated 2:20 pm Pacific, June 21 The sustainable agriculture world is abuzz today with news of the Supreme Court’s ruling regarding an earlier lawsuit, brought by alfalfa farmers, that sought to stop any planting of …

Oversharing in Manhattan

Urbivore’s Dilemma, Week 2: Sticks and leaves, burdock root, and two stalks of asparagus?

The rather mysterious contents of Box No. 2.(Jennnifer Prediger photos) It’s week two of my journey as a CSA shareholder, which I’ll be chronicling in this Urbivore’s Dilemma series. (Read the first installment.) It’s been …

Stir crazy

Tom’s Kitchen: An early summer’s fried rice with sautéed greens

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 …

That's shucked up

Rejoice! Grist cracks “Top Ten Ethanol Enemies” list

The writing life can be a rocky one. You slog it out in the trenches daily, trying to make a living and a difference. Progress can be slow, or nonexistent. And then you get an …