Organic Food

  • Organic matters

    The Economist dismisses organic ag, while also making the case for it

    This isn’t the only way.I’ve been reading The Economist’s “Special Report on Feeding the World” (intro here). So far, it’s typical Economist: compellingly written and impressively broad in scope — but largely uncritical of the status quo. The report doesn’t …

  • Organic chemistry

    Despite its Horizon brand, dairy giant Dean Foods really doesn’t get organic

    Dean Foods is by far the largest U.S. dairy processor. According to Sen. Bernie Sanders (I-Vt.), Dean processes 40 percent of fluid milk consumed in the U.S., which it distrubutes in a dizzying array of brands. Its dominance extends to …

  • WELCOME TO PORTLANDIA

    Your guide to a great green weekend in Portland

    Portland’s swanky Sapphire Hotel.Photo: Sarah Gilbert Can you think of a greener city than Portland? Nope, didn’t think so. The City of Roses occupies a warm, squishy spot in the hearts of many a biker, climate hawk, and nature-lovah. We …

  • Thank you very mulch

    Bayview Greenwaste provides fertile ground for San Francisco’s urban agriculture revolution

    Just a few years ago, they were abandoned freeways, dilapidated back yards, and institutional dumping grounds. But today, thanks to San Francisco’s urban agriculture renaissance, many of these pockets of underutilized land are being transformed. And one local company — …

  • DIY Culture

    Ask Umbra on making yogurt at home, with or without electricity

    Send your question to Umbra! Q. Dear Umbra, I bought a yogurt maker in Germany eight years ago that consists of a glass jar and a sturdy styrofoam container. It cost about $20, works wonderfully, and doesn’t require electricity. Why can’t …

  • California dreamin'

    What doesn’t kill you makes you gourmet

    Editor’s note: The following essay and map are excerpted from Infinite City: A San Francisco Atlas and are republished with permission by UC Press as part of Grist’s California agriculture series, an exploration of the people, farms, and issues shaping …

  • Now that's Italian!

    Reinventing the supermarket: How New York’s Eataly falls short

    Eataly is nice, but there’s still plenty of room left to reinvent the supermarket.Photo: Samantha DeckerThe American supermarket experience hasn’t changed much in a half century. It’s basically a connect-the-dots problem each consumer solves differently: How do you get in, …

  • Thou shalt not commit food adulteration

    Ask Umbra Book Club: The history of ‘adulterated’ food and gross-food urban legends

    Give us this day our daily bread, as long as we know what went into it.Photo: LaCheryl PorterDearest readers, Last week, we kicked off our discussion of Bill Bryson’s At Home: A Short History of Private Life. You can catch …

  • Pleased to meat you

    Turning cows into steaks: inside a mid-scale slaughterhouse [VIDEO]

    Photo: Kate SommersThere are many levels of animal eaters, farmers, and processors in this country. Even among the green-minded, we have passionate vegans and rampant paleo-style carnivores. There are those who support large farms for their efficiency, and those who …