Articles

new report questions the dramatic environmental claims that alternative proteins can save the planet, disrupt the status quo, or challenge the power of the corporate food industry. BY PHILIP H. HOWARD APRIL 7, 2022 en you’re told there’s a simple solution to a very complex problem, you’re probably not getting the whole story. Today’s meat… 

Great Food can also deliver Great Nutrition!  Nancy Silverton, Jimmy Schmidt and Dr. Gundry teamed up with Chefs Andrea Strand, Michael Treanor and Melissa  Lamb of Ojai Valley Inn  to present a Decadent Food and Wine Wellness Dinner at the incredible Farmhouse. See more Ojai Valley Inn is nestled in the bohemian enclave of Ojai,… 

More and more of us are cooking at home these days. And that’s great news — since home cooking is the BEST way to control the food you eat and manage your health.  But how can you make your home-cooked meals truly extraordinary? Well, to help me out, I’m joined by my friend and award-winning… 

By James Dinneen Solanum jamesii, aka the Four Corners potato, has sustained Indigenous people in the American Southwest for 11,000 years; USDA is now studying its 8-year shelf life, and its resistance to disease, heat, and drought. The future of this remarkable little potato remains unwritten. “Hello everybody,” Bruce Pavlik said to no one. It… 

By Terrence Doyle More than a billion marine animals died in the heatwave that swept across the Western U.S. and Canada last month. The climate crisis doesn’t exist in some hypothetical future — it’s already here. Tens of thousands of dead mussels lay along the coastline in Vancouver, British Columbia, boiled alive by the extreme… 

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 comes with a human cost. Based on how much cocoa comes from West Africa, it’s likely that most of the… 

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 balance again, bringing back acres of trees as tools to fight climate change. A new project from the global design… 

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 lush green carpet over the soil. While his grandfather, who started the family farm along the Chesapeake Bay, always planted… 

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 stimulating wine drink initially had the approval of everyone from U.S. presidents to Catholic popes. One such wine was… 

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 surprising impact of these tiny organisms on how we look, act, think, and feel. Are our health and well-being really… 

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 uncles, meanwhile, worked nearby as horse loggers, using low-impact methods to selectively harvest cedar, Douglas fir and white pine. They… 

By Wolf Richter Eight months into the Pandemic, about 78% of the US restaurants that had taken reservations before the Pandemic took reservations again during the last week in October, the highest since the start of the Pandemic, according to data from OpenTable. This does not include fast-food restaurants, delis, drive-throughs, cafés, and other types…