The fast-food chicken nugget, a paragon of processed food, is finally poised to transcend its animal origins: Almost a year after Burger King rolled out its plant-based Impossible Whopper, Kentucky Fried Chicken becomes the first…
This story is part of The Healthyish Guide to Eating for the Climate…Without Stressing Out, a collection of our best tips for living sustainably and eating well while doing so. When the after-dinner crowds finish…
A short walk from the Louvre, Chez la Vieille guards the corner of Rues Bailleul and l’Arbre Sec, as it has for 56 years. Flowing cursive spells out “Adrienne” along the top of the façade,…
This tiny sachet the size of a sugar packet can be placed in a crate of fruit and it makes the produce last roughly three times longer than usual. The technology, from a startup called…
WhenWhen I saw the pastel pink can of Recess sitting on the counter of a cafe in Southampton’s Parrish Art Museum, tucked between the blood orange Sanpellegrino, lime LaCroix, and a plain old plastic bottle…
Food systems are going to need to be resilient to withstand climate change’s effects on agriculture. Looking at 20 factors, researchers now have a big picture about which countries are most under threat. What we…
We’re in the midst of the fifth E. coli outbreak from leafy greens in just two years. It’s also the second outbreak announcement in the last month. Update 11/26/2019, 5:22 p.m.: CDC updated the number of…
The “Omakase berry,” grown at an indoor farm in Jersey, is popping up at Michelin-starred restaurants like Sushi Ginza Onodera and Atomix by Devorah Lev-Tov At the end of October, diners at Sushi Ginza Onodera…
The Coconut Tree, also referred to as the “Tree of Life”, is one of the most popular symbols of Caribbean imagery. From music, to food to art, the tropical drupe has become synonymous with Caribbean…
Where’s the beef? Well, you certainly won’t find it—or pork or chicken—at any of Dominique Crenn’s restaurants. The three-Michelin-starred chef has announced that her restaurants will no longer serve meat going forward—and haven’t been doing…