Portside

In the book, “Unsavory Truth: How Food Companies Skew the Science of What We Eat,” Marion Nestle, emerita professor of nutrition at New York University, discusses how the unstated goal of most company-sponsored studies is to increase the bottom line.

Protesting wartime food shortages, thousands of women in 1917 protested with food riots and boycotts.

Congressman John Delaney of Maryland nominated Chef Jose Andrés for a Nobel Peace Prize in honor of his work in feeding people in disaster zones, from Puerto Rico and Guatemala to the recent Camp Fire in California.

Butterball's Turkey Hot Line was started in 1981 with 6 operators; today's operators number over 50 and answer 10,000 calls on Thanksgiving.

Peanut butter, despite its high fat content, is a nutritional treasure, full of protein, fiber, minerals and vitamins.

Thousands of types of rice are cooked throughout the world in more than 100 countries.

Judy Chicago’s “A Dinner Party” inspired a meal at the Museum of Food and Drink, in Brooklyn, honoring four women out of the thirty-nine in Chicago’s work. The trickiest part proved to be finding recipes from the relevant eras.

We need wild salmon—and not just because they’re tasty. They are an indicator of ecosystem health.

America has millions of pounds of frozen meat and produce in cold storage. As tariffs threaten to curb international trade, those coffers are about to get a lot more crowded. Here's a look at what they hold right now.

Crickets and other insects are a vastly more sustainable form of protein than livestock as well as an ideal protein source for urban homesteaders.