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    Berlin Reed

    Art: Nat DammBerlin Reed The Ethical Butcher Portland, Ore. Berlin Reed, 27, took an unlikely path through vegetarianism and even “militant” veganism before embracing his new profession whole hog — literally. He now styles himself The Ethical Butcher. He gets all of his meat from small, local farms and visits every one to meet the farmers […]

    Grist staff Technology

  • Michigan woman faces down meat industry, wins [VIDEO]

    Lynn Henning checks a stream for CAFO contamination. When government regulators toe the industry line, citizens have to fight back. Photo: Tom DusenberryIn “Chewing the Scenery,” we round up interesting food-related video from around the Web. ——— I write a lot about the meat industry’s nearly unbridled power in this country, which it uses to […]

    Tom Philpott Food

  • Ask Umbra’s Book Club: Is eating animals eating you?

    Dearest readers, Great thread yesterday on the varying viewpoints surrounding issues of independence, financial culpability, the 9-to-5 rat race, and being possessed by our possessions—all inspired by Dolly Freed’s Possum Living circa 1978. For today’s starting point, I thought we’d delve into the blood and guts—literally—as in raising, killing, cleaning, and eating your own meat […]

    Ask Umbra® Culture

  • Ask Umbra chews the fat with Moby

    Whatever you do when you meet Moby (eventually, we all will), don’t tell him you enjoy his book. “That’s a strange word to use,” he said when I did the very thing I’m telling you not to do. My face briefly turned the same shade as my hair as I attempted to explain how exactly […]

    Ask Umbra® Culture

  • Why are we propping up corn production, again?

    News flash: high-fructose corn syrup (HFCS) is a lousy product. As Tom Laskawy reported here Tuesday, a recent study by Princeton researchers found that rats fed chow laced with HFCS gained more weight than rats fed equal calories of table sugar. All processed sweeteners add empty calories to food; but calorie for calorie, HFCS appears […]

    Tom Philpott Politics

  • Your car and your meat-eating: the biggest causes of climate change

    A new study coming out of NASA’s Goddard Institute for Space Studies, and published in the Proceedings of the National Academy of Sciences, shows that when it comes to the net contribution to climate change on-road transportation, burning biomass for cooking, and raising animals for food are the biggest culprits. Since most of us don’t […]

    treehugger.com Culture

  • Smithfield tries to weave a silk purse from a sow’s ear

    “Just this week I promoted somebody–and I can’t even believe I’m saying this word here, folks–to a chief sustainability officer.”—Larry Pope, CEO of Smithfield Foods, speaking before the North Carolina Agribusiness Council. Smithfield’s environmental record was nicely documented in the classic 2006 Rolling Stone article “Boss Hog.”

    Tom Philpott Food

  • A treat for your Valentine: grass-fed steak in red-wine sauce

    In Tom’s Kitchen, Grist’s food editor discusses some of the quick-and-easy things he gets up to in, well, his kitchen. ———- In my kitchen, beef is a precious ingredient. After years of writing the Meat Wagon column, the only beef I’m interested is of the grass-fed variety–preferably from cows raised on a nearby pasture. In […]

    Tom Philpott Food

  • Ask Umbra’s pearls of wisdom on supermarket shopping

    Dearest readers, Sometimes when I’m down in the stacks researching answers to your latest dilemmas, I enjoy taking a stroll down Ask Umbra archives lane. Here are some glossy tidbits I culled from my past advice on lessening your impact when it comes to grocery shopping. Have any of your own green grocery tips? Let […]

    Ask Umbra® Culture