Portside

When “sustainability” includes social justice, most US chicken gets a failing grade.

The first White House food summit took place a half-century ago and changed the trajectory of hunger in America. Has the time come for a serious rethink about the way we approach food and nutrition policy?

Highly processed are engineered in ways similar to how we create other addictive substances; they can trigger problematic behaviors like those with alcohol and cigarettes.

Big Food’s embrace of analytics brings risks of privacy issues for customers, who may not always realize how much information they’re handing over.

Alfresco dining shelters are, in the midst of so much sadness, shining instances of the sheer bounce of creativity on our streets; they do what architecture ought to:solve social necessities with improvised forms; make common design from common need.

The makers of plant-based meats are up against decades—if not centuries and millennia—of messaging tying meat eating to masculinity.

A new book that claims to make the act of cooking fun when it sometimes seems like a chore is an exciting, though daunting, invitation to improvise.

Meals on screen can convey a lot about history and culture.

The Spanish and Portuguese introduced peanuts to Africa from where they were transported to America via the slave trade; the word goober is the Kimbundu word, nguba, meaning “kidney shaped.”

Observational research has found that tea consumption of 2-3 cups daily is associated with a reduced risk of premature death, heart disease, stroke, and type 2 diabetes; studies suggest potential benefits are due to its high polyphenol content.