protein angst

Eggs: The poor man’s protein [Recipes]

Eggs make a great addition to any plant-based meal. And they're the most affordable way to eat pastured protein.

Not your grandma’s yogurt

Although it's often seen as a healthy grocery store option, most yogurt is the product of an increasingly industrialized process.

Algae whiz: Growing protein with fewer resources

Scientists say feeding livestock algae-based protein could save resources and make the meat industry less of a climate disaster, all while absorbing carbon. Could it be too good to be true?

Protein: We only serve white meat here [Excerpt]

In this excerpt from his latest book, "Folks, This Ain't Normal," Polyface farmer Joel Salatin discusses the mismatch between today’s fast food industry and the local food system.

Never mind the meat — worry about eating enough plants

Tired of hearing that "complete protein" has to come from animals? A nutritionist takes on that argument and says plant-based phytonutrients might be more important anyway.

Protein: The lay of the lamb

Most science says lamb has a bigger carbon footprint than other foods. But could it be a better choice for sustainable omnivores than we think?

Protein propaganda: It’s what’s for dinner

By working hard to ensure that nutrition guidelines equate "protein" with meat, the meat industry often edges plant-based protein sources out of the picture.

With meat, absence makes the taste buds grow fonder [RECIPES]

Cooking with small amounts of meat is a great way to explore flavors and eat more sustainably. As part of our Protein Angst series, here are five recipes that utilize meat as more of a condiment than the main event.

Protein: How much do we need?

Most of us tend to concern ourselves with whether we're getting enough protein. What about getting too much in a way that might waste the earth's natural resources? We start out our protein series with a look at how much of this nutrient is necessary.