Climate Food and Agriculture
All Stories
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An omnivorous chef ponders test-tube meat
Future rancher of America? Well, ick. That was my first reaction, anyway, to news that the search to produce animal-less sources for meat are moving, if not right along, at least in the direction of progress. The story I read is actually an editorial in Capital Press, an agricultural newspaper published for farmers in the […]
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How our food system is destroying the nation’s most important fishery
To understand our impact on nature, there is truth in the saying, “everything is connected.” Few situations illustrate this concept as dramatically as the agricultural wastes from the Midwest that contribute so seriously to the aquatic dead zone in the Gulf of Mexico. Human activities and natural phenomena occurring on land masses combine to impact […]
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On Valentine’s Day, say ‘I love you’ with a doughnut brunch
Now that’s a hole lot of love. All photos by April McGreger I’m no fan of the hyped-up consumerist, romantic fantasy of Valentine’s Day. But I won’t stand between you, your chocolate, and your special friend. Forget the box of candy from the drugstore; I’m promoting Valentine’s Day as a chance to spread a little […]
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Michael Pollan video on Democracy Now
In “Chewing the Scenery,” we round up interesting food-related videos from around the Web. ————- Democracy Now’s Amy Goodman interviewed Michael Pollan yesterday. You may think you’ve heard all that Pollan’s got to say, as many interviews that he does. But Amy’s a great interviewer–she enforces a “no sound bites” policy–and the converation gets really […]
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How Hurricane Katrina turned me into a citrus fanatic and marmalade maker
Jewels of winter: Kumquats from L’Hoste Organic Citrus Farm in Plaquemines Parish, Louisiana. Photo: April McGreger For a long time, I never really saw citrus fruits. Lemon, limes, oranges, and even grapefruits were just fruits I often had in my fridge–nice, but unremarkable. All of that changed in 2005. That’s when I realized that, like […]
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Hello, Dal-ly: curried red lentils
In Tom’s Kitchen, Grist’s food editor discusses some of the quick-and-easy things he gets up to in, well, his kitchen. He thinks the column name sucks–please help him rename it. Email ideas to tphilpott[at]grist[dot]org. Forgive him for the lame iPhone photography. ———- Mise en place: getting it together in Tom’s kitchen. Photo: Tom PhilpottOn page […]
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Whatever happened to the government’s war on raw milk? Just a shift in tactics
When the current phase of a nearly century-long government campaign to convince American consumers to abandon raw milk launched in 2006, heavy-handed intimidation tactics were the order of the day. Kentucky farmer Gary Oakes was questioned so intensively by agents from the Ohio Department of Agriculture and U.S. Food and Drug Administration while delivering milk […]
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Me, on Edible Radio
Sometimes when I’m interviewed on the radio, it’s really awkward. The interviewer doesn’t know or understand the topic and asks a senseless question; or I have five seconds to construct the perfect soundbite and flub it; sometimes both. Other times, I get an interlocutor who’s immersed in the topic, puts me at ease, gives me […]
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What’s for breakfast at school today? 13 teaspoons of sugar
Yesterday I stopped by the cafeteria at my daughter’s school here in the District of Columbia — H.D. Cooke Elementary — and this is what many of the kids were having for breakfast: A package of sugar-glazed cookies called Kellogg’s Crunchmania Cinnamon buns; chocolate- or strawberry-flavored milk; grape juice. A 1.76-ounce packet of Crunchmania contains […]
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Small is beautiful (and radical)
Biodiversity in action: lettuces grow at Four Season Farm. Photo: Four Season Farm This post was adapted from an address Coleman gave at this year’s Eco-Farm conference in California. ——————— When a friend told me of two of the proposed discussion topics for a major agricultural conference–“What is so radical about radical agriculture?” and “Is […]
