Bridgette Byrd grew up in the kitchen. Her father, a self-taught professional chef, did the cooking at home, and most nights Byrd was right there beside him, observing his skilled use of tools and expert food preparation techniques. But more than anything, “I loved being able to look at his passion for the work that ...
Chocolate—much like the occasional glass of red wine—is one of those foods whose health benefits almost seem too good to be true. But while chocolate’s heart-healthy flavanols and antioxidant properties are backed up by science, its sourcing is where things can get problematic. At its origins, chocolate comes from the seeds of the cacao tree, ...
As a demographic, women bore the brunt of the COVID-19 pandemic’s effects on employment. According to an analysis of labor statistics by the National Women’s Law Center, women lost over 5 million jobs since the pandemic began, 1 million more jobs than men lost. Around 2.5 million women have left the workforce since February 2020, ...
Fast food chains abound on the military base in the Mojave Desert where My lives with her husband and twin toddlers, but grocery stores that stock healthy items are hours away. Susan struggles to afford the groceries she needs on just $170 of government assistance per month. For Rachael, finding the gluten-free products that are ...
Every five years, conversation turns to the Farm Bill: that hulking, billion-dollar piece of legislation that governs much of what we eat and grow.
Salmon is one of the most popular varieties of seafood, and for good reason: it’s hearty, mild in flavor, versatile, and pretty simple to cook.
Sustainable farming is a growing movement that promotes the production of food, such as crops and animal products, through various farming techniques. These methods are used to support small family farms that raise healthy crops and livestock, protect the environment, stimulate local economies, and provide better health opportunities for consumers. In order to fully understand ...
Your weekly trip to the farmers market might feel like another mundane errand, but it’s really much more important than that.
In the international movement for a safer and more sustainable food system, few issues have captivated eaters like genetic engineering. Products made with genetically modified organisms, or GMOs, are all over our supermarket shelves, and much of the produce we consume derives from seeds designed in a laboratory to withstand powerful herbicides and pesticides.
Over the weekend, I moderated a panel discussion about modern agriculture’s impact on the land, as well as the people who work it.
No matter what your political affiliation, we can all agree the 2016 race for the White House has been equal parts fascinating, wacky, unprecedented, and intense. While this crazy campaign has often delved into the realm of the unbelievable, it has occasionally focused on actual issues affecting Americans—from healthcare, to taxes, to war, to job creation.
Ask 10 kids where their food comes from and you’re likely to hear at least a few of them say, “the supermarket.” Many adults would probably say the same thing.
For tens of millions of low-income Americans, a monthly Supplemental Nutrition Assistance Program benefit—formerly known as food stamps—is a lifeline.
A compelling documentary can transform the way we think about any number of subjects, but when it comes to food, they’re especially powerful. Everybody eats, after all, and seeing the dark underbelly of our modern, industrialized food system can propel moviegoers into making different choices about what goes on their plates.
Maybe you haven’t noticed, but head to the supermarket and browse the meat cooler, paying close attention to the labels.
When the chairman of the nutrition department at Harvard’s School of Public Health condemns you for spreading “scientific nonsense”, you know the jig is up.
Could a bite of a fatty, tasty pork chop or juicy carnitas alter the body’s resistance to critical life-saving antibiotics? According to new research out of China, yes. Authors of a recent study in the journal Lancet Infectious Diseases were looking for antibiotic resistance in the E. coli that reside in the guts of food animals. ...
“Before the school year began, we had a staff-wide meeting. The women who worked in the cafeteria were excited they actually got stoves to cook on. The year before, all they had was one microwave. All the food came in frozen and they had to heat each individual styrofoam plate one by one.”
Are industrial meat’s chickens finally coming to roost? It certainly looks that way.
Ever wonder why you can get a 99-cent bag of some brands of chips at the gas station, but grabbing some chips for your guac at the health food store costs a little more?
Walk through the aisles of any supermarket, and a fire hose of attention-grabbing labels accosts your senses. These days, food companies are all about using their packaging to seize on many shoppers’ desire to feed their families clean, nutritious foods.
If you eat eggs, you should be thinking very, very carefully about what you’re putting into your grocery cart. The news surrounding poultry these days is downright terrifying.
Innovation in the food sector is at an all-time high, though much of it has taken place outside the kitchen.
There’s something lurking beneath us. Something deadly. And it’s getting more and more dangerous every day. Cue the Jaws theme…nitrogen is coming!