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Articles by Kathryn Tomajan

Kathryn is studying food culture at the University of Gastronomic Sciences in Pollenzo, Italy. She's also a co-founder of Eat Retreat, a creative workshop for leaders in the food community. You can find more of my food musings online on

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Le Biancane geothermal park.Photo: Yvone De Zeeuw Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here.

Pipelines carry steam directly to consumers from the power plant.Vapor escapes through mountains of white rocks. Steam billows out of a huge cauldron in the distance. The smell of sulfur stings my nose, and the ground i s hot to the touch. It’s easy to imagine I’m on another planet, or in some science fiction novel. But where I am is Tuscany, the Italian region famous for its beautiful landscapes and classic cuisine. And food producers here are harnessing vapor, steam, and sunlight to make the traditional products of the region. It’s not sci-fi, but it might just be the future of food.

Basil greenhouse grows basil year-round with geothermal heat.Italy’s volcanic past gave Tuscany its rolling hills and fertile soil, and now it’s providing the region with a source of renewable energy. Power plants dot the landscape and steam pipelines stretch along the gentle slopes. As of 2008, a... Read more

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