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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Till There Was You
Researchers hope new crops, methods will help farmers fight climate effects Agricultural researchers are joining the legions who are working to help the world respond to climate change. A coalition called the Consultative Group on International Agricultural Research (which goes by the just-shy-of-delicious acronym CGIAR) is launching an initiative today that will pour money into […]
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Do Not Giggle
Livestock sector spews a fifth of human-caused greenhouse-gas emissions, says U.N. The U.N. has issued fresh content on a vital cause of global warming: cow farts. It seems that 18 percent of human-caused greenhouse gases stem from farm animals and the livestock industry, according to the U.N. Food and Agriculture Organization. Besides poots, agriculture-related deforestation […]
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Umbra on sustainable sushi
Dear Umbra, My wife and I love sushi, but we’re increasingly concerned about sustainable harvesting. Although we treat ourselves to sushi only once or twice a month, it adds up, and we can’t help but wonder about the impact. There’s no sensation in the world like letting a slab of sashimi salmon dissolve in your […]
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Locally grown food shouldn’t be just for those with cash to spare
As a critic of the globalized industrial food system, I often face charges of elitism — in part, likely, because I neglect to acknowledge the system’s clear achievements. So here goes. In the mood for good food? Look no further than your backyard. Photo: iStockphoto In human history, few pampered Roman emperors or African kings […]
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Winter veggies served with a labor shortage and a side of rocket fuel
Last summer, plenty of drama emanated from California's Salinas Valley, epicenter of industrial vegetable production (organic and otherwise) and self-proclaimed "nation's salad bowl."
The season began amid grumbles among growers about a labor shortage. To paraphrase their complaint: Not enough Mexican workers are sneaking across the border, and ones who are are drawn into higher-paying construction jobs.
The season ended in an ignominious nationwide E. coli outbreak that killed three people and sickened hundreds of others.
About this time each year, industrial vegetable production shifts to Arizona's Yuma County, source of 90 percent of winter vegetables in the U.S. and (gasp) 98 percent of its iceberg lettuce. Let the drama begin.
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The pop star shares his holiday plans
Ever wonder what celebrities do for the holidays? Are they sipping Cristal and nibbling foie gras, or throwing back eggnog and turkey giblets like the rest of us?During a phone chat with pop star Moby this week, I got the chance to ask that very question. A strict vegan, Moby hasn't touched anything close to eggnog for 20 years, so what is he chowing on this weekend? You might be surprised by what's on -- or off -- his menu.
The following is a snippet from a longer discussion about Moby's new release Go, a two-disc "best of" album, and his work with various political and social causes. Consider it an appetizer, a holiday-themed taste of what's to come. Stay tuned for the full interview -- or main course, as it were -- in the illustrious pages of Grist next week.
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America’s national feast has seen better days, but remains well worth preserving
In every era the attempt must be made anew to wrest tradition away from a conformism that is about to overpower it. — Walter Benjamin, “Theses on the Philosophy of History” Eat, drink, and be mindful. Photo: iStockphoto Does Thanksgiving suck? There’s certainly a potent case to be made. In a land where communal eating […]
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How to pick wines that don’t taste computer-programmed
How to choose wine for the Thanksgiving table?
There will either be pressure, financial and otherwise, to grab big bottles of cheap plonk off the supermarket shelf, or conversely, pressure to consult Wine Spectator or some other "expert" source and find bottles receiving high scores. Resist both impulses. Here's why -- and how.
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Umbra on eating locally in winter
Dear Umbra, I live in New Hampshire, and I am getting ready for the long, cold winter. I try to eat locally, but with no year-round growing season here and such a dense population, most of the food comes from elsewhere. I was wondering what I could do to reduce my impact during the winter […]
