Climate Food and Agriculture
Climate + Food and Agriculture
EDITOR’S NOTE
Grist has acquired the archive and brand assets of The Counter, a decorated nonprofit food and agriculture publication that we long admired, but that sadly ceased publishing in May of 2022.
The Counter had hit on a rich vein to report on, and we’re excited to not only ensure the work of the staffers and contractors of that publication is available for posterity, but to build on it. So we’re relaunching The Counter as a food and agriculture vertical within Grist, continuing their smart and provocative reporting on food systems, specifically where it intersects with climate and environmental issues. We’ve also hired two amazing new reporters to make our plan a reality.
Being back on the food and agriculture beat in a big way is critical to Grist’s mission to lead the conversation, highlight climate solutions, and uncover environmental injustices. What we eat and how it’s produced is one of the easiest entry points into the wider climate conversation. And from this point of view, climate change literally transforms into a kitchen table issue.
Featured
The people who feed America are going hungry
Climate change is escalating a national crisis, leaving farmworkers with empty plates and mounting costs.
Latest Articles
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Stamp of disapproval: House farm bill to gut nutrition program
In its new draft of the farm bill, the House of Representatives is pushing for $16.5 billion in food stamp cuts.
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Community-supported agriculture: Grist readers stand up for local food
Want to know why the local food movement matters to so many? Take a look at these articulate responses to our recent interview with the authors of the "Locavore's Dilemma."
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List of presidents’ favorite foods is surprisingly fascinating
I would not expect a list of favorite White House breakfasts, lunches, and dinners to be all that interesting, but Sarah Marshall has posted one on The Awl and it’s actually endlessly entertaining. Here’s some of what we learned: Some presidents favored exactly the food you’d expect (George W. Bush: “grilled cheese sandwiches made with […]
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Scientists create world’s healthiest airline meal
Oh, those scientists — they’re always trying to ruin hackish comedians’ most reliable material. You plan a whole routine about how airline food is shitty, and they go and make it good. In the United Kingdom, a team of scientists have made an airline meal that meets all 222 possible E.U.-endorsed health claims. (Making prepackaged, […]
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The perfect Fourth of July side dish
Planning to grill on the Fourth? This foolproof summer side will please a crowd (and you only need to buy four ingredients).
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Parched Midwest could mean smaller Gulf dead zone
The dead zone in the Gulf of Mexico could be unusually small this year -- not because of better agricultural practices, but because of drought.
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Primal time: How green is the ‘caveman diet’?
A curious eater visits PrimalCon and wonders: Is it possible to stick to the paleo diet without ruining the environment?
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Finally, a pizza you can eat three times a day
Dreams do come true: Eating pizza for every meal could be perfectly healthy. Only catch: You’d have to be eating the “first nutritionally balanced pizza.” A pizza that has seaweed in the crust. Which is to say, not exactly the pizza you’d want to eat if you were going to eat pizza every day. Created […]
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Local haterade: Authors say locavores do more harm than good
In their book, "The Locavore's Dilemma," Pierre Desrochers and Hiroko Shimizu argue that a widespread embrace of local food could have "disastrous effects." We wanted to know more.
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Here’s why the prettiest tomatoes taste the worst
It turns out it's genetic -- the gene that makes tomatoes ripen uniformly also ruins their taste.
