Portside

Methane may hold the key to deciding whether the earth continues to morph into a disaster-movie set over the next generation.

For Deborah Madison, cooking meat has been a form of reinvention, a rebuke of vegetarianism, and way to rebel against the “Queen of Greens” label that has dogged her for so long.

Salt has an important and complicated history in Italy—it’s been the cause and casualty of endless wars. When Cervia became part of the Papal States, its salt became “Il Sale dei Papi, salt of the pope.”

A new report provides a roadmap to creating a post-pandemic food system with greater fairness, fewer adverse climate impacts and better health outcomes.

Asian American chefs are sharing their stories the best way they know how—through food. "We're trying to get people to start that conversation about anti-racism, but start it by inviting people to the table," Minnesota Rice founder Nguyen says.

The wide-ranging executive order focuses on fair and open competition in various sectors of the economy and aims to boost competition and review monopolies across a handful of industries.

Small farmers of indigenous foods lose income to capitalist food production, which creates ostensibly cheaper substitutes and stigmatizes indigenous food as unhealthy, inconvenient to produce, environmentally degrading, or inferior in taste.

What you don’t have is somebody going directly to the homeless population. So, once we earn the nonprofit status, once we can get some grant money, the idea is to get a mobile kitchen and put it out on the road.

A grassroots project to build biomass-heated greenhouses aims to alleviate food insecurity in the communities most affected by it.

Confederate generals, memorialized through the south in monuments, parks, towns, and military bases, were an available form of nostalgia for naming soybean cultivars, part of a larger pattern of systemic racism whose legacy can be felt to this day.