Portside

According to Amanda Little in The Fate of Food, seeds, farming practices, technology, water, distribution, and behind-the-scenes innovations are going to change the contents of our plates.

Although providing food and employment to tens of thousands might seem the right thing to do, Chief Executive Chris Kempczinski said in a letter to employees, "it is impossible to ignore the humanitarian crisis caused by the war in Ukraine."

“Is It Cake?” can be interpreted as deeply tied to a cultural moment in which deception – and learning how to recognize it – has become a part of everyday life.

When immigrants adapt to their new surroundings, the most immediate way this happens is through the food they make: They look around at what’s available and try to make it into something they can recognize.

Pimento cheese’s history is one of migration and a food’s class-switching. The hankering for an exclusive ingredient created a new labor market and a broader appetite.

In the years following World War II, American and European food scientists hoped to feed the world with common pond scum supplemented with plastics. But it wasn’t just the unpleasant flavor that killed the algae craze.

Ohlone people and owners of Cafe Ohlone, Vincent Medina and Louis Trevino, see the restaurant as an unprecedented opportunity to educate about native traditions through food.

Alternative “smart” packaging material using biodegradable corn protein, starch, naturally derived biopolymers and nature inspired antimicrobials keeps harmful bacteria and spoilage microorganisms off food and plastic pollution out of the environment

Along with calories and nutrients, food can influence the genetic blueprints that shape who you are.

For more than a decade, Italian street artist Pier Paolo Spinazzè has been covering neo-fascist graffiti and offensive writings with colorful murals depicting all sorts of foods.