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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Tyrion Lannister loves farm animals
Tyrion Lannister is my favorite character in Game of Thrones (both the HBO series and the book series, which I refuse to call by its goofy official name), and Peter Dinklage is super-handsome and deserves 300 Emmys. So it’s nice to know that, unlike Tyrion, Dinklage wears his good-heartedness openly — he’s the new national […]
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FDA: High-fructose corn syrup will not be called ‘corn sugar’
The Food and Drug Administration officially rejected the Corn Refiners Association's request to refer to HFCS as the more benign-sounding “corn sugar” in packaged food ingredient lists.
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With the ‘McItaly,’ did McDonald’s truly go local?
By sourcing local toppings for its burgers in Italy, the multinational might have taken a small step in a sustainable direction. Or not, says Slow Food.
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Land grabbing hurts the world’s poor more than climate change, Fred Pearce argues
In his new book "The Land Grabbers," Fred Pearce investigates the Gulf sheiks, Chinese state corporations, Wall Street speculators, and Russian oligarchs who are buying up tracts all around the world.
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Faked Alaska: Is genetically modified salmon coming soon to a table near you?
Despite opposition from environmentalists, food advocates, and 46 members of Congress, GMO salmon appears to be continuing its slow crawl along toward FDA approval.
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It’s getting easier for organic farms to get certified
California Certified Organic Farmers and Oregon Tilth plan to merge forces in the coming months, making it easier for organic farms to get and stay certified.
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Blame it all on my roots: Local food sees a resurgence in the South
A growing cadre of farmers, chefs, activists, and consumers is moving Alabama back to its rich and sustainable agricultural heritage.
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A trip through the United States of Arugula [VIDEO]
In the Perennial Plate series finale, see some of the most memorable moments from a yearlong road trip documenting real food in America.
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Jam session: Go unconventional with vanilla-rhubarb preserves [RECIPE]
Get ready to find a place in your heart for this sophisticated spring jam, which includes a real vanilla pod and Earl Gray tea.
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Fast-food burgers have tripled in size since the 1950s
According to this chart from the CDC, fast-food burgers have more than tripled in size since the 1950s, going from four ounces (i.e. a quarter pound) to a whopping 12. And if you think that’s bad, the average soda is six times as big as it used to be.
