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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Snowbound city chickens lay eggs for a decadent quiche [VIDEO]
Though the Minneapolis Metrodome collapsed, my chicken coop stood strong. And despite the cold, our hens are outside laying eggs that I used to make this decadent, Thomas Keller-inspired quiche.
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As Congress tells schools to raise lunch prices, some worry kids will go hungry
President Obama signed the Healthy, Hunger-Free Kids Act into law today, to the cheers of many. But one provision in the bill -- to raise school meal prices for the non-needy -- has some critics worried about the health of the school lunch program.
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'Tis the season to play sugar-plum fairy
If you've been more naughty than nice this year -- or if you're just not feeling the "shop-til-you-drop" spirit -- doing others some good might put you back in a holiday mood.
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Lessons from Ann Cooper’s school-food revolution in Boulder
In this conclusion to my Cafeteria Confidential: Boulder series, I examine what Boulder can teach other U.S. schools: The government won't fix school lunch, but a fed-up community, led by a pro like Ann Cooper, can effect real change.
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Our reporter tries to pick out the red honey of Red Hook in a blind taste test
Does the red honey of Red Hook, made from maraschino cherry syrup, really taste different? We found out.
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USDA removes major barrier to Michelle Obama's salad-bar initiative
In response to an inquiry from Grist, the USDA has clarified that it will not oppose plans by a new public-private partnership, Let's Move Salad Bars to Schools, to install 6,000 salad bars in U.S. school cafeterias -- as long as they have a kid-sized sneeze guard.
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Ethanol is dead; all hail plant-based synthetic gasoline! [PODCAST]
In my latest podcast, I talk to Jim Thomas of ETC Group, my go-to source for cutting-edge information on the machinations of global agribusiness. He blew my mind on the topic of ethanol and the "new biomass economy."
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California sacrifices farm workers in favor of strawberries
California has approved the use of methyl iodide, a powerful neurotoxic pesticide that will affect those who harvest strawberries far more than those who eat them. How does that make you feel?
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Cherry guy will do his part to keep Brooklyn bees from turning red
The owner of a maraschino cherry factory is going to do what he can to keep neighborhood bees out of the sticky-sweet corn syrup they love too much.
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Congress passes the school lunch bill, but there's less to it than meets the eye
The House finally joined the Senate in passing child nutrition legislation. Sustainable-food advocates are cheering, but the new law won't transform the dismal nature of school lunches.
