Nine years ago, writer and photographer Shreve Stockton stumbled into a role as an internet sensation when she adopted an orphaned baby coyote named Charlie. She started an immensely popular photo blog called the Daily Coyote, which tracked Charlie’s growth as he bonded with Stockton and the other animals in their lives. The blog eventually led to a book deal. Read more
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Aubrey Fletcher knew she wanted to work on a dairy farm ever since she was a little girl.
“I do remember my mom asking, ‘Are you sure that’s what you want to do?’” Fletcher recalls.
Fletcher knew the work was tough, she grew up milking cows every day. After college she and her husband wanted to return to his family farm, but it wasn’t making financial sense. Read more
A few weeks ago, we introduced our readers to Patrick Holden, a farmer and the director of the UK-based Sustainable Food Trust. This weekend, Patrick is bringing together hundreds of scientists, advocates, business leaders, and journalists for a three-day conference in San Francisco on the True Cost of American Food. He points out that while food in the developed world is cheaper than at any other point in history, the resources required to grow and make it—and the environmental and health impacts of doing so—are costing governments and taxpayers a great deal. Read more
All eyes have been on the water crisis in Flint, Michigan, but it is by no means the only city where the poorest residents face environmental damage and lax government oversight.
Further to the South, in rural North Carolina, another, less-known battle is taking shape. This crisis involves the lasting impact of pollution from large concentrated animal feeding operations (CAFOs) housing pigs. Now a group of citizens is claiming that the state’s $3 billion pork industry is disposing of its waste in a manner that disproportionately and negatively affects residents of color, and that the negotiating efforts are being stalled by the pork industry. Read more
When Stonyfield Farm introduced its newest yogurt line at the beginning of 2016, a new seal was stamped on the cups next to the familiar mark of USDA Organic certification. It showed two cows munching on bright green grass in front of a sunny blue sky and read, “PCO Certified 100% Grassfed.” Read more
Last week, Target, Denny’s, and Taco John’s vowed to start using cage-free eggs. The week before it was ConAgra, Mondelez International, and Norwegian Cruise Lines. Spurred by consumer demand and pressure from animal welfare advocates like the Humane Society of the United States (HSUS), these pledges are part of a recent landslide from more than 35 companies committing to using 100 percent cage-free eggs in the next five to 10 years.
It’s one of the most interesting cases of corporate peer pressure in recent times. Read more
With its focus on dense, whole grain breads, smoked fish, berries, and a high percentage of plants, Denmark’s Nordic diet has been called “the New Mediterranean diet.” Now, it seems that we might also benefit from studying the nation’s larger structural choices when it comes to making food.
From food waste reduction to better treatment of both animals and people working in the its food industry, here are some lessons that the U.S. could afford to learn from this small northern European nation. Read more
On most beef farms and ranches, calves are weaned from their mother when they’re around six months old. The tiny animals are introduced to a new diet, a new environment, and they have to learn new rules of social organization with their fellow calves.
You could compare it to a six-year-old child traveling to a different country without a parent and having to adjust to new foods, new surroundings, and new cultural norms. Read more
The holidays are a busy time—but many of us also paradoxically read more this time of year, thanks to travel, time off, and a slowed-down inbox. If you’re looking for your next big read or a gift for a food-minded friend, look no further. We asked our editors and contributors to recommend some of the books they enjoyed most this year. Read more