Issue 202: “People just ate all the cheese they wanted to eat, and then they died.” — Sohla El-Waylly, 2020
Jared Kaufman
Issue 201: Two farm owners discuss how COVID-19 has impacted business this season and how pick-your-own morphed from exclusively agriculture into enter…
Jared Kaufman
Issue 200: Like, they didn't even plant them first. Excuse me while I scream into the void. Plus, the Zachs at the University of Minnesota are uniting.
Jared Kaufman
Issue 199: A conversation with food researcher Ariana Gunderson on recreating food in pandemic literature and using vermouth to interrogate how we infu…
Jared Kaufman
Issue 198: Plus, what it takes for a restaurant to be actively anti-gentrification, and how California's new home restaurant licenses could transform t…
Jared Kaufman
Issue 197: Yes, boneless wings aren't truly wings. But Impossible meat isn't biologically meat, either. So do we need to rename them?
Jared Kaufman
Issue 196: Plus — meatpacking giants are (maybe) exaggerating shortages as a ploy to protect profits and exploit workers. The power of co-op groceries.…
Jared Kaufman
Issue 195: They're an important first step, but we need to move beyond thinking of ecological sustainability as merely one consumer choice of many.
Jared Kaufman
Issue 194: What it really means to live sustainably. How to overcome the perceived frivolity of food. The queerest alternative milks.
Jared Kaufman
Issue 193: Whiteness as the societal default is reinforced when bibimbap becomes "Korean rice bowls" and parathas become "flaky bread."
Jared Kaufman
Issue 192: Now Showing: A fun video on the neuroscience behind food choice. Yeah, fun! Imagine that.
Jared Kaufman
Issue 191: After a century of declining numbers of Black farmers, a new fundraiser is one of many projects aimed at keeping land under Black ownership.
Jared Kaufman