Portside

Thomas Downing’s Oyster House opened in 1825 in the heart of the financial district. Not only did Downing turn oysters into a delicacy, but he was also the first to dish out fine dining.

The updated definition may help foster a healthier food supply if manufacturers add more vegetables or whole grains to meet criteria or develop products that meet the updated definition; it may help consumers identify healthier food choices.

Derek Kaplan always had a knack for baking since he was a teen but took a detour to become a firefighter before reigniting his passion for piemaking. When he wasn’t helping the good citizens of Miami, he would bake out of a shared industrial kitchen. Soon, menus across Miami would proclaim: “We proudly offer Fireman Derek’s Famous Key Lime Pies.”

Japanese-Americans helped launch the California tuna-canning industry—and one of America’s most beloved sandwiches.

The goal of Farmers Jam is to create a more sustainable regional food system, and fruit trees are an integral part of that. They also prioritize BIPOC farmers, in part because of “the history of agriculture in the south and the lack of reparations.”

If there’s one thing neurogastronomy can teach us, it’s that when it comes to food, sometimes it’s better to rack our brains.

Ben & Jerry's is know for its outspoken advocacy on issues ranging from climate change to economic inequalityn and also for expressing its social values in the form of limited-edition frozen desserts.

For some black families, chitlins are essential. For a younger generation, the polarizing dish is a dirty trick.

In recent years, the port of New Bedford has thrived, generating $11.1 billion in business revenue, jobs, taxes and personal income in 2018, according to one study. But a quiet shift is remaking the city and the industry that sustains it, realizing local fishermen’s deepest fears of losing control over their livelihood.

Food, like climate, like income, like “the environment” raises all the important issues, and it’s as good a tool for grappling with those issues as anything else. If we can’t sustainably and reliably provide ourselves with good food, we’re looking at a future of increasing illness and planetary degradation.