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 · 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
7 min read · 2020-05-21 · If you care about the working poor, about racial justice, and about climate change, you have to stop eating animals.
Margins
The Economist’s 1843 magazine
Death of the calorie
The Economist’s 1843 magazine
20+ min read · From 2019 · 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 · 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 · 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 · 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
Grub Street
The Very Real, Totally Bizarre Bucatini Shortage of 2020
Grub Street
~15 min read · 2020-12-28 · What the hole is going on?
The New Yorker
Don’t Eat Before Reading This
The New Yorker
~11 min read · 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.”
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Guardian Environment
The rice of the sea: how a tiny grain could change the way humanity eats
Guardian Environment
5 min read · Apr 9th · Ángel León made his name serving innovative seafood. But then he discovered something in the seagrass that could transform our understanding of the sea itself – as a vast garden
Eater
Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?
Eater
~19 min read · Apr 1st · Long considered a punchline, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves
L.A. Times Food
Chefs and cooks in the disability community share recipes for accessibility
L.A. Times Food
8 min read · Apr 9th · How people with disabilities, often overlooked in the food community, are improving accessibility in the world of cooking and recipes
The New York Times
Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
The New York Times
6 min read · Apr 1st · The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
The Wall Street Journal
Ketchup Shortage Creates New Market for All Your Old Packets
The Wall Street Journal
1 min read · Apr 14th · Scarce supplies of coveted condiment spark online market where hoarders turn their cache to cash. ‘Don’t try to lowball me, I know what I’ve got.’
The New York Times
Martha Lou Gadsden, Soul-Food Matriarch, Dies at 91
The New York Times
5 min read · Apr 4th · For 37 years she stirred the pot at Martha Lou’s Kitchen in Charleston, S.C., a modest restaurant that became known as a temple for Low Country cuisine.
Grub Street
Silvia Killingsworth Respects a Pittsburgh Salad
Grub Street
9 min read · Apr 9th · “… pickled banana peppers, shredded cheese, and, yes, French fries.”
The New York Times
Vegan Cheese, but Make It Delicious
The New York Times
8 min read · Apr 16th · Cheesemakers are pushing the boundaries of cultured, plant-based milks, producing more compelling vegan cheeses than ever before.
Quartz
Why is the price of US white bread up 13% during the pandemic?
Quartz
1 min read · Apr 15th · While Americans were baking, retail bread prices rose.
The Atlantic
Foodie Culture as We Know It Is Over
The Atlantic
5 min read · Apr 2nd · A wave of culinary experts is responding to the pandemic with an accessible and empathetic approach to home cooking—and audiences can’t get enough.
