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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Lexicon of Sustainability: Salmon-safe
Any discussion about the sustainability of salmon is no longer limited to how many of the fish are pulled from the sea. The latest photo in the series features a farmer who has made his stream safe for spawning.
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Farm Bill update: Fewer secrets, more hard work
The Secret Farm Bill process is long over and the Senate Ag Committee has scheduled its first round of Farm Bill hearings. So where should the sustainable food community put its attention now?
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Bacon milkshake contains no actual bacon
In a marketing decision that was clearly made by stoners for stoners, Jack in the Box is debuting a bacon-flavored milkshake. At 1,081 calories for 24 ounces, this seems like a great way to get most of a full day’s worth of energy, protein, and dairy without having to do any chewing, assuming you are […]
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Peebottle Farm: Keeping city chickens in winter
I pictured myself shoveling a path through four feet of snow every morning towards the chicken coop in the frigid darkness. And all for naught, since hens go on semi-strike due to lack of sunlight in winter, producing far fewer eggs.
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Sh*t happens: Mysterious ‘manure foam’ causes pig farms to explode
Several concentrated animal feeding operations in Minnesota and Iowa have already exploded, causing major damage and the deaths of thousands of pigs.
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Sugar low: Do sweeteners need to be regulated?
A much-debated op-ed article in the journal Nature argues that sugar regulation should be the focus of wide-scale policy measures.
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We can fund that! USDA grants help the local food movement grow
With a new round of grants worth $44 million, the government is helping small, local food producers move toward reaching a wider audience.
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How to make meat underwear
Do you have a surplus of humanely raised meat from your DIY slaughter? Alternately, have you been trying to go vegetarian but can’t quite shake the cravings? Either way, these instructions on making your own beef jerky briefs have you covered. Barely covered.
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Scout’s honor: The push for sustainable cookies isn’t over yet
The efforts of two concerned scouts have finally led Girl Scouts USA to source the palm oil in their cookies sustainably. But the girls say the new policy still isn't enough.
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MRSA MRSA me: Getting the facts about the superbug in pork
Confused about the latest science on antibiotic-resistant Staph bacteria found in grocery-store pork? So were we, until we spoke to expert Maryn McKenna.
