Portside

Food waste is a global problem, but the U.S. is a major offender, wasting up to 40% of its food supply each year, according to the U.S. Department of Agriculture (USDA).

Two algal species share important genes with all modern land

South Carolina’s system for magistrate judges is unlike any state in the country, creating fertile ground for incompetence and corruption. Most aren’t lawyers, but their decisions can have lasting effects on the vulnerable people who come before them

Lakota historian Nick Estes talks about Thanksgiving and his book “Our History Is the Future.” He is a co-founder of the indigenous resistance group The Red Nation and a citizen of the Lower Brule Sioux Tribe.

In 1910, East Texas saw one of America’s deadliest post-Reconstruction racial purges. One survivor’s descendants have waged an uphill battle for generations to unearth that violent past.

Mobilization and strike against pension reform are expected to be massive

“This Extraordinary Being” reveals that the show's America’s first costumed crime fighter was William Reeves, the childhood survivor of the destruction of Tulsa, Oklahoma’s Black Wall Street, and a queer black man.

A sexual harassment scandal at AFGE headquarters is making the union’s resistance to Trump more difficult.

Teachers in Hungary went on strike, even though striking is illegal, in protest against educational reforms. Teachers claim the reforms are hurting educational quality and disadvantaged students, and giving teachers less freedom to do their jobs. The strike has garnered popular support and may lead to a general strike, mobilizing large numbers of people who are dissatisfied with the government and who are pushing for greater economic and social justice.

Health-conscious millennials favor small companies disrupting the food system, trading out mass food brands and chains for unique, local, and fresh food experiences. They expect higher quality and want to be closer to their food—knowing where it comes from and who made it. Small food startups are in tune with this new food culture, telling engaging stories about their products, their ingredients, and how they’re made.