Articles by Tom Philpott
Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
All Articles
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Following U.S. consumerism through the fields of China and Brazil
In what surely counts as one of the greatest feats in the history of global trade, the United States has essentially outsourced its manufacturing base to China in little more than a decade. It all starts with shuttered factories. Photo: iStockphoto But in doing so, the U.S. has helped unleash new trends in global agriculture […]
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And another way forward.
On April Fool’s Day, Grist ran a fake bit on how Wal-Mart had “pulled the plug” on much-ballyhooed green initiatives, including its plan to to become the nation’s number-one organic grocer. “In the end, our customers value low prices more than sustainability, and at Wal-Mart, we listen to our customers,” Wal-Mart’s CEO (fictionally) said. As […]
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Philpott talks ethanol
My face may be made for radio, but I don’t especially like the way my voice sounds. Even so, I accepted an invitation to talk ethanol on today’s Sunday Salon show on Berkeley’s KPFA radio station. I’m glad I did. The host, Sandra Lupien, was very well-prepared and asked great questions. The other guests were […]
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A great chef pimps his name for industrial food
Mario Batali is a great chef and restaurateur. I’ve never had the chance to eat at his celebrated restaurants Babbo and Del Posto, but I have eaten several times at Otto, his relatively modest pizza joint in Manhattan’s Greenwich Village. The food there is very, very good. (Try the gelato — especially the incredibly delicate […]
