9 Best Articles in 2021
Travel + Leisure
Stuck at Home? These 12 Famous Museums Offer Virtual Tours You Can Take on Your Couch
Travel + Leisure
3 min read · 646 saves · 2020-03-13 · Going into a self-quarantine can have many complex issues and complications beyond having enough food and supplies for two weeks. In terms of entertainment, it…
The New York Times
The End of Meat Is Here
The New York Times
6 min read · 557 saves · 2020-05-21 · If you care about the working poor, about racial justice, and about climate change, you have to stop eating animals.
Margins
Doordash and Pizza Arbitrage
Margins
7 min read · 449 saves · 2020-05-17 · There is such a thing as a free lunch
The Economist’s 1843 magazine
Death of the calorie
The Economist’s 1843 magazine
20+ min read · 415 saves · 2019-03-13 · For more than a century we’ve counted on calories to tell us what will make us fat. Peter Wilson says it’s time to bury the world’s most misleading measure
Guardian Environment
50 simple ways to make your life greener
Guardian Environment
~20 min read · 379 saves · 2020-02-29 · Expert tips on how to be kinder to the planet – from cooking and cleaning to fashion and finance
POLITICO
The great nutrient collapse
POLITICO
~15 min read · 360 saves · From 2017 · Rising levels of carbon dioxide in the atmosphere are not only causing global warming, they are actively harming the Earth’s food supply by depleting the nutrients in plants. Politico Pro agriculture reporter Helena Bottemiller Evich digs deep to explain how plants are in danger of becoming junk food. The air’s elevated levels of carbon dioxide are depleting crops’ minerals and vitamins and increasing their carbohydrate content. getAbstract recommends this article to people concerned about the falling nutritional content of the food on their plates.
Guardian Environment
Why you should go animal-free: 18 arguments for eating meat debunked
Guardian Environment
~12 min read · 332 saves · 2020-06-19 · Unpalatable as it may be for those wedded to producing and eating meat, the environmental and health evidence for a plant-based diet is clear
The New Yorker
Don’t Eat Before Reading This
The New Yorker
~11 min read · 315 saves · From 2014 · Anthony Bourdain’s 1999 memoir about working in Manhattan restaurants. “Gastronomy is the science of pain. It was the unsavory side of professional cooking that attracted me to it in the first place.”
Grub Street
The Very Real, Totally Bizarre Bucatini Shortage of 2020
Grub Street
~14 min read · 314 saves · 2020-12-28 · What the hole is going on?
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Grub Street
The Very Real, Totally Bizarre Bucatini Shortage of 2020
Grub Street
~14 min read · 314 saves · 2020-12-28 · What the hole is going on?
Smithsonian Magazine
A Brief History of Peanut Butter
Smithsonian Magazine
5 min read · 56 saves · Jan 5th · The bizarre sanitarium staple that became a spreadable obsession
Bon Appétit
The 13 Most Popular Basically Recipes of 2020
Bon Appétit
3 min read · 44 saves · 2020-12-28 · Team Basically · Whaddayear, whaddayear.
The New York Times
How the Right Foods May Lead to a Healthier Gut, and Better Health
The New York Times
3 min read · 29 saves · Jan 11th · A diet full of highly processed foods with added sugars and salt promoted gut microbes linked to obesity, heart disease and diabetes.
Mental Floss
A Brief History of Nachos
Mental Floss
6 min read · 28 saves · 2020-12-31 · Michele Debczak · From the chips, to the toppings, to the molten yellow cheese that’s become synonymous with the dish, the history of nachos can tell us a lot more than their simple ingredients list might suggest.
The New York Times
I Recommend Eating Chips
The New York Times
3 min read · 27 saves · Jan 13th · Sam Anderson · When our horizons are narrow, junk food — shelf-stable, reliably flavored and yet endlessly unique — offers us a taste of infinity.
The New York Times
A Kitchen Resolution Worth Making: Follow the Recipe Exactly
The New York Times
5 min read · 26 saves · Jan 4th · Genevieve Ko · Home cooks often tweak dishes, but hewing tightly to instructions can help us better understand others and their cuisines and cultures.
n+1
Salt Fat Acid Defeat
n+1
20+ min read · 24 saves · 2020-12-31 · Pandemic-era restaurant culture extends and amplifies forces that were already apparent under the old regime: the numbing frictionlessness of delivery food, the retreat into private spaces, the…
The New York Times
Voices From the Front Lines of America’s Food Supply
The New York Times
~18 min read · 23 saves · Jan 5th · Eleven workers, from the factories and farms to the highways and supermarkets, tell how they got themselves — and us — through a catastrophic year.
Vox
Meatless meat is going mainstream. Now Big Food wants in.
Vox
10 min read · 23 saves · 2020-12-29 · Brian Kateman · Companies are pledging to sell you more plant-based meat and dairy to fight climate change (and cash in on a growing trend).
