Articles by Tom Philpott
Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
All Articles
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The time has come to make delicious and easy bread at home
Fifteen minutes wrestling with dough–who kneads it? A little more than two years ago, Mark Bittman and Jim Lahey got together and transformed home bread making for all time. In the kitchen of Lahey’s Sullivan Street Bakery, they shot a video illustrating Lahey’s simple method for making a top-quality loaf with no special equipment–and no […]
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New research: synthetic nitrogen destroys soil carbon, undermines soil health
Just precisely what does all of that nitrogen ferilizer do to the soil?“Fertilizer is good for the father and bad for the sons.”–Dutch saying For all of its ecological baggage, synthetic nitrogen does one good deed for the environment: it helps build carbon in soil. At least, that’s what scientists have assumed for decades. If […]
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Cleveland, worker-owned co-ops, and new ideas for a flailing economy
Is the way forward for our ailing economy to be found along the banks of Lake Erie? Despite talk of a recovery, the national economy remains in shambles. In Sunday’s New York Times, reporter Peter Goodman brought devastating news: Economists fear that the nascent recovery will leave more people behind than in past recessions, failing […]
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Organic grain miller goes employee-owned
In “Chewing the Scenery,” we round up interesting food-related video from around the Web. ————- Miller’s crossing: Bob Moore creates a progressive institution. For years, Oregon-based Bob’s Red Mill products have a been a staple of food co-ops and natural-food supermarkets. The company puts out a variety of top-quality, stone-ground organic grain products: from flours […]
