Food

Still another critic of real food – this time in the NYT

In Sunday’s New York Times, Damon Darlin has now weighed into a debate which I am suddenly making a career of noticing, that of publicly lambasting locavores. Normally a tech writer (and perhaps better suited …

Obsession!

Me, babbling on the radio about ‘Fantastic Mr. Fox’

You read the first post; then you read the second post. But admit it: you still haven’t heard enough about why I think you should see Fantastic Mr. Fox, and why the esteemed ladies and …

Cafeteria Confidential

Can Michelle Obama make the math work for better school food?

Launching her anti-obesity campaign — “Let’s Move” — last week, First Lady Michelle Obama vowed to add 1 million kids to the 31 million already being served daily by federal reimbursable meal programs while cutting back on the …

Splendor in the grass

USDA releases strict new pasture rules for organic dairy

In October 2008, the USDA proposed changes to the standards that govern organic dairy farming. Before, organic certification required farmers to give their cows “access to pasture,” which some large dairies chose to interpret, well, …

Checkout line

Pom-Pom club: Just how ‘Wonderful’ are pomegranates?

In Checkout Line, Lou Bendrick cooks up answers to reader questions about how to green their food choices and other diet-related quandaries.  ————— Dear Checkout Line, For months now, I can’t seem to walk through …

Tom's kitchen

A treat for your Valentine: grass-fed steak in red-wine sauce

In Tom’s Kitchen, Grist’s food editor discusses some of the quick-and-easy things he gets up to in, well, his kitchen. ———- In my kitchen, beef is a precious ingredient. After years of writing the Meat …

soiled again

Data highlights on the global food supply

World agriculture today faces pressure from many sources. On the production side, the amount of unused arable land worldwide has dwindled. Overworked soils are becoming eroded and degraded, and overpumped aquifers are being depleted. Meanwhile, …

Where your food really comes from

Our other addiction: the tricky geopolitics of nitrogen fertilizer

Your food doesn’t come from here, but it starts here: an ammonia factory. We burn through more of it per capita than any other country; and our appetite for it can only be sated with …

The shmeat of the matter

An omnivorous chef ponders test-tube meat

Future rancher of America? Well, ick. That was my first reaction, anyway, to news that the search to produce animal-less sources for meat are moving, if not right along, at least in the direction of …