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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‘Ag-gag’ rules choke off supply of livestock snuff films
Rather than deal with the inhumane, superbug-spawning conditions in factory farms, the Iowa state legislature would prefer to stifle one of activists' primary weapons of dissent.
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Walmart is no savior: More small businesses = healthier people
Big box stores are often billed as saviors for food-insecure neighborhoods, but new research suggests otherwise.
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The littlest farmers taste their first crop [VIDEO]
The Perennial Plate crew visits a school garden in Georgia where the students plant, harvest, and taste their very first radishes.
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Every last bite: Why wasting animal protein is unethical
In the latest installment of our Protein Angst series, food waste expert Jonathan Bloom points to this fact: Roughly 20 percent of all meat produced in the U.S. doesn't get eaten.
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Surviving winter eating local: Grist readers’ advice
We asked our locavore readers to tell us how they make it through the dark days of winter. If the answers we got are any indication, they're doing just fine!
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Publix humiliation: Workers, students fasting for fair food
A group of students, activists, and farmworkers prepare for a week-long fast targeted at Publix Supermarkets Inc., Florida’s largest private corporation.
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Beetlemania: Invasive insect could become our billion-dollar problem
If the Khapra beetle spreads from our ports to our crops, it will eat all our food. Visit the front lines in Oakland, Calif., where customs agents struggle to keep the buggers at bay.
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Mexico City’s urbanization threatens ancient ‘floating gardens’
Chinampas, or floating gardens -- small artificial islands full of crops, built up on shallow lake beds -- once sustained the Aztec capital of Tenochtitlan, producing multiple harvests every year. They still exist in Mexico City, for now.
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Soup & Bread: Inspiring a community of giving [Recipes]
Check out an excerpt from a new cookbook that celebrates a popular winter food tradition, and the community event it inspired.
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Getting homemade foods off the black market
With a proposed "cottage food law," California joins a handful of states that have already made it legal to sell artisan foods made in people's homes.
