Nigeria’s forests are being decimated to make charcoal for cookouts in Europe and the United States.

On junk food, cash crops, Oatly, and how to fix what’s broken in our food system

Utah’s new law mandating cage-free egg production by 2025 is, well, chickenshit.

The rise of cellular agriculture will force consumers to consider the moral consequences of torturing and killing animals for food.

What critics’ obsession with the vicious takedown says about the current state of food journalism

Big Agriculture’s artificial insemination is abusive. Most states have rewritten old laws to absolve it—but some haven’t.

He was the dean of American cooking. He embodied some of food culture’s most persistent problems.

American agriculture is in crisis.

Meat consumption is the third rail in climate politics. But no amount of ingenuity is going to make feedlots good for the environment.

In a Queens plaza, food vendors talk about survival in a crisis, state neglect, and the meaning of community care.

Journalists bear a lot of responsibility for the rise of the toxic celebrity chef. But they’re still in a state of denial.

Preserving the current system means preserving a climate-destroying supply chain built around industrial meat production.

Finding refuge in Bill Buford’s obsession with French food

Shrimp farming releases huge quantities of greenhouse gases, in addition to supporting abusive labor practices.

We love Gourmet Makes because we hate how capitalism has distorted our relationships to food and one another.

Between the climate crisis and increasingly cruel immigration policies, should food really be treated as a lifestyle subject?

Chocolate is one of the worst foods you can buy, in terms of the industry’s greenhouse gas emissions. But some people are trying to change that.

The writer’s second book on animal agriculture asks readers to take a hard look at their own role in the climate crisis.

“If we can make the meat without the animal, why wouldn’t we do that?”

It could help improve public health and reduce climate change. But questions remain about the highly processed food—and some producers' coziness with the "real meat" industry.