Portside

The movement against antibiotic use in meat and poultry in the United States is growing, with more and more producers pledging to forego the use of antibiotics in some capacity. As of 2016, it is estimated that only about 5-8% of meat is produced completely without the use of antibiotics, though the demand for and growth of the meat type is expected to dramatically change the landscape of the overall market.

The 2016 Google Food Trends report confirmed consumers are seeking out functional ingredients, global flavors and customizable snacks, and revealed a few surprise findings, too

In the two years since Colorado legalised cannabis, chefs in the state have been finding new ways to make a meal of it.

The food activist group, Eco Practicum, came together for five days in New York City for the third annual program produced in partnership with Our Name Is Farm, a training aimed at building “effective advocacy for a better food system.”

Simran Sethi's book, "Bread, Wine, Chocolate: The Slow Loss of Foods We Love," is a call to arms: a warning of the dire consequences of what she sees as a disturbing lack of diversity in the foods we eat.

Child nutrition reauthorization draft calls for increases in school breakfast reimbursement and other compromises included in the Senate draft, but also raises the threshold for CEO eligibility

The flourishing of soul food’s sub-genres has been fun to watch (and eat), but it has also meant that fewer African-American chefs are embracing traditional soul food. Some side-step the cuisine in order to avoid being pigeon-holed as a “soul-food cooks,” while others follow their passions for other flavors.

At a time when much of the culinary world believes in farming like pioneer settlers and looking its meat in the eyes, This wants us to abandon peas and carrots (“Middle Ages!”) for their constituent parts—glucose, sucrose, cellulose, amino acids, and more.

Instead of seeking out farms growing delicious fruits and vegetables, chefs look one step deeper into the food production system—to the plant breeders who provide farmers with seeds.

Native American chefs and food producers are taking the U.S. dining scene back to its true roots. Native American cuisine focuses on the “pre-contact” or “pre-colonization” foods that naturally existed in this country before Spanish and other immigrants introduced new crops and other goods, which in some areas changed the agricultural landscapes and natural ecosystems dramatically.