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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Touring Joseph’s fields and cooking South Carolina gold [VIDEOS]
The Perennial Plate crew takes a tour of a South Carolina farm and makes a meal with chef Sean Brock.
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McDonald’s sets itself up for a new social media fail
Sure, McDonald’s got bitten on the ass last time it tried to tick “leverage social media” off its corporate to-do list. But what is it supposed to do, learn? Apparently not, since it’s back in the Twitter game, and this time it’s chosen a hashtag that sounds filthy even before the haters get their hands on it.
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Street food boom towns: Three West Coast case studies
They may never catch up to Portland, but neighboring cities Seattle and Vancouver, B.C., are making strides to put food carts front and center.
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Lexicon of Sustainability: Eating down the food chain
The latest installment explains why eating fish lower on the food chain helps the ocean -- and offers up an easy sardine recipe to get you started.
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The man who blew the whistle on ‘pink slime’
Glad to see so many people talking about getting ammonia-treated beef trimmings out of school lunch? You have this former Beef Products Inc. employee to thank.
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This suds for you: Taste-testing organic beer
It's a hard job, but somebody has to do it: In a blind taste test, Grist staffers drink and rate a selection of imported and domestic organic beers.
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A sudsy chat on beer — organic and otherwise — with Grist!
New Belgium Brewing's sustainability specialist Katie Wallace and Beer West Magazine's editor-in-chief Megan Flynn chatted with Grist readers on sustainable brews.
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Home on the range: Can grass-based ranching be scaled up sustainably?
As new science reiterates the importance of cutting down on red meat, can a proposed grass-fed cattle ranch in Florida bring the eat-better-quality-meat-less-often approach to the mainstream?
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Faraway farms: Chronicling urban agriculture around the world
Filmmaker Karney Hatch set out to document urban farming outside the U.S. Here's a sneak preview of what he found.
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Trans fats linked to acting like a jerk
When New York City banned trans fats from local restaurants in 2006, it was trying to make its citizens healthier. Trans fatty acids — which, you’ll recall, are a type of unsaturated fat almost exclusively found in processed food — have a number of proven health effects, including raising bad cholesterol and lowering good cholesterol simultaneously. […]
