It began as a mimeographed score sheet, compiling the opinions of about 200 avid restaurant-goers in New York City. A fun side project dreamed up by lawyers Tim and Nina Zagat in 1979, the guide…
Around two years ago, the then 10-person team of Bowery, an indoor farming startup, started growing a small array of leafy greens out of what was once a shipbuilding yard in Kearny, New Jersey. Undeterred…
American eating habits are changing faster than fast food can keep up. Instead of dining out, more Americans than ever are staying in. Restaurants are getting dinged by the advent of pre-made meal kits and…
Tiny bits of plastic have seeped into soil, fish and air, posing a threat to animal and human health. Mark Browne had a suspicion. He hoped the samples of dried blood taken from a blue…
On a projection screen in front of a packed room in a coastal Maine town, computer-animated salmon swim energetically through a massive oval tank. A narrator’s voice soothingly points out water currents that promote fish…
Like nearly a quarter of students in the College, rising third-year Max Teplitz is an economics major. But he’s minoring in modern Hebrew. “My Jewish identity has always been pretty important to me,” he said.…
Madeleine Kamman, the renowned French chef, teacher, and author, passed away earlier this summer at her home in Middlebury, Vermont. She was 87 years old. Since the early ’70s, Kamman taught Americans the intricacies of…
