By Annie Gasparro Soup, Spam and Shake Shack SHAK -2.85% burgers are all getting more expensive as food companies pass along higher costs to consumers. General Mills Inc., GIS -1.29% Campbell Soup Co. CPB -0.22%… From Beans to Burgers, Food Is Getting More Expensive
By Fabienne Lang You jolt upright in the middle of the night, sweating, nauseous, and with a cramping stomach forcing you into a fetal position. You muster the strength to drag yourself to the bathroom… The Most Dangerous Foods in the World
By Breanna T Bradham Climate change has been holding back food production for decades, with a new study showing that about 21% of growth for agricultural output was lost since the 1960s. That’s equal to… A Fifth of Food-Output Growth Has Been Lost to Climate Change
By Govind Bhutada ▼ Use This Visualization Cocoa Cocoa From bean to bar, the cocoa supply chain is a bittersweet one. While the end product is something most of us enjoy, this also… COCOA: A Bittersweet Supply Chain
BY Adele Peters Around half of the habitable land onthe planet is now used for agriculture. A millennium ago—or more recently, in the case of many countries—it was mostly wilderness. Soon, technology could reshape that… Why we need to ReWild our environment
Story by Gabriel Popkin Jan. 22, 2021 Maryland farmer Trey Hill pulled in a healthy haul of corn last fall and then immediately planted rye, turnips, clover and other species, which are now spreading a… Planting crops — and carbon, too
By Cody Copeland for GRUNGE In the mid-1800s, a new beverage fad took over the United States and Europe. Coca wine was fortified wine infused with coca leaves, i.e., cocaine. According to The Drinks Business,… THE SECRET DEAL THAT COCA-COLA HAS WITH THE DEA
Contributors: Kate Krader Updated on January 13, 8:48 AM EST What You Need To Know As Covid-19 wreaks continued havoc across the globe, restaurants are still among the hardest hit industries. It’s been estimated that… What the Future of Restaurants Might Look Like
BY ROBIN MARANTZ HENIG PHOTOGRAPHS BY MARTIN OEGGERLI This story appears in the January 2020 issue of National Geographic magazine. THE MORE SCIENTISTS investigate the microbes living inside us, the more they learn about the… How trillions of microbes affect every stage of our life—from birth to old age
As a child, Suzanne Simard often roamed Canada’s old-growth forests with her siblings, building forts from fallen branches, foraging mushrooms and huckleberries and occasionally eating handfuls of dirt (she liked the taste). Her grandfather and… The Social Life of Forests By Ferris Jabr