Portside

It’s generally illegal to sell prison-made goods across state lines. But since the 1930s, the law has included an exemption for agriculture.

Food history – and food programming on TV – has been whitewashed for centuries. This powerful series sets an example of how to start correcting the record

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.