Portside

Anne Willan weaves culinary history, writing and teaching into her fascinating new book, Women in the Kitchen.

In a series of short essays, Marion Nestle discusses her current thinking on food-system issues in her new book, Let’s Ask Marion.

Sustainability is not just an action; it’s a mind-set; working with the earth as a steward; prioritizing both ingredients and labor.

The famous Mississippi writer’s smashing party recipe--a story in itself.

With factory-farmed cattle responsible for huge greenhouse gas emissions, we wondered if grass-fed beef is a more climate-friendly option. The answer? It's complicated.

Grocery stores across the United States are stocking up on products to avoid shortages during a second wave of coronavirus.

Many cities capped commission fees during the Covid-19 pandemic. As they consider making the emergency rules permanent, Grubhub and Seamless are fighting back.

Coronavirus shortages prompt a foodie to reflect on 50 years of change

A new book researching the grocery business reveals the unsustainability of American shopping.

The University of Mississippi will commission an outside audit of the Southern Foodways Alliance, looking into its record on diversity, after calls for the group’s white director to resign.