Recent Articles About Food and Farm Labor

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

Kyle Barnett was a rising star in the restaurant world. The Culinary Institute of America graduate had cooked at a farm-to-table restaurant and eventually landed a high-paying gig as a personal chef at a high-end art studio—a dream job for many. But despite this upward trajectory and his lifelong love affair with food, Barnett says that by 2012 he was just going through the motions. He wanted more. 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

When Eric Schlosser pitched Fast Food Nation to publishers in 1999, they balked. No one would buy a food book that didn’t include recipes, they said.

Schlosser eventually found a publisher willing to take the leap and today, 15 years and more than two million copies later, Fast Food Nation has proven that there’s an appetite for powerful investigative reporting about the journey our food takes to get to our plates. Read more