Food

  • More biofuel waste for cows, plus a California beef packer pulls a Toyota

    What the hell are you feeding us?In Meat Wagon, we round up the latest outrages from the meat and livestock industries. ————- Agricultural societies, I imagine, have always fed waste products to livestock. On diversified farms, pigs and chickens get …

  • 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 to it), Darlin has wheeled …

  • 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 gentlemen of the academy were …

  • 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 foods kids like most — …

  • 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, rather loosely. How now, organic …

  • 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 my local natural-food market without …

  • 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 Wagon column, the only beef …

  • 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, as the global population grows …

  • The N2 Dilemma: Is America Fertilizing Disaster?

    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 massive imports. No, not oil …