Articles by Tom Philpott
Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
All Articles
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Bittman takes a bite out of the ocean
Endangered species for sale Photo: MaRonin47 I’m a big fan of Mark Bittman. I’ve been reading him since his Cook’s Illustrated days in the early ’90s; I consider his weekly “Minimalist” column in The New York Times invaluable; and several of his cookbooks sit, stained and dogeared, on my shelf. Bittman made a career by […]
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Amid a sea of troubles, ethanol now has an antibiotics problem
Hard times for corn fuel Photo: Todd Ehler I’ve been writing for a while now about problems with distillers grains, the leftover mash from the corn-ethanol process. A third of the corn that goes into ethanol winds up as distillers grains. Finding a high-value use for this “coproduct” is absolutely vital to the corn ethanol […]
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Catching up on food news after two weeks in the fog of travel, speechifying, and redesign
After two weeks in the fog of travel, speechifying, movie screenings, and redesign, I’ve missed commenting on a bunch of important stuff. I’ve emerged extremely energized by the potential of our new food “kingdom” — a place to dive deep into all sorts of issues relating the food we eat to the health of the […]
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Toward a less efficient and more robust food system
Produce at a farmer’s market in North Carolina Courtesy RICHIR on Flickr Editor’s Note: This is a version of an address delivered before the High Country Local Food Summit on March 26, in Boone, N.C., organized by Appalachian State University’s Sustainable Development Department. The High Country is a three-county region in the mountains of western […]
