“How do we care for our children and the environment?”
nutrition
Posted inEditor's Pick
Smells Like Protein Spirit
“The chase for the golden 200 grams of protein per day, and the pop-up notification confirming such maxxing, has many of us thinking differently about what, and how, we eat. But is this actually healthy?”
Posted inEditor's Pick
Locked In, Priced Out
“The Appeal’s 9-month investigation uncovered prison commissaries’ exploitative, inconsistent systems with inside prices up to five times higher than in the community and markups as high as 600 percent.”
Posted inEditor's Pick
How the U.S. Waged a Global Campaign Against Baby Formula Regulation
“Records and interviews show that the U.S. government repeatedly used its muscle to advance the interests of large baby formula companies while thwarting the efforts of Thailand and other developing countries to safeguard children’s health.”
Posted inEditor's Pick
Milk Money
Reeves Wiederman reports on how the baby-formula shortage in the U.S. created an opportunity for new companies to enter an industry historically dominated by a few corporations. Laura Modi, a Google and Airbnb alum who founded the baby-formula startup Bobbie, is one such CEO hoping to transform an industry “that has grown complacent.” As Modi […]
Posted inDiscussions, Essays & Criticism, Feature, Nonfiction, Story
Eating To Save My Mind
Can diet determine the future of your mental health? Claire Fitzsimmons attempts to find out through a month of Whole30.
Posted inFood, Nonfiction, Quotes
I Can Totally Believe It’s Actually Butter!
Libby Copeland talks to butter aficionado and food writer Elaine Khosrova about the history of butter and how to savor it. But is it good for us or not?
Posted inEditor's Pick
Our Messed-Up Relationship with Food Has a Long History. It Started With Butter.
Our on-again, off-again, on-again relationship with the holy (yes, holy) fat.
Posted inNonfiction, Quotes, Science & Nature
The Race to the Bottom of the Sugar Bowl
Beth Kowitt, in Fortune, explores food manufacturers’ race to find a better sugar stand-in. But if sugar is a known health hazard, why don’t we just put less of it in food?
Posted inEditor's Pick
The Hunt for the Perfect Sugar
The quest for a zero-calorie sweetener is getting more urgent — and harder than ever. Will the science and economics of Big Food finally get us to the fake-sugar grail?