Bill Gates Wants You to Reconsider Your Stance on Fake Meat
He's funneling money into food research with a view toward developing better plant-based proteins that more people will want to eat.
By Jay BarmannHe's funneling money into food research with a view toward developing better plant-based proteins that more people will want to eat.
By Jay BarmannThe news story behind a turkey joint.
By Michael Gebert"Somewhere along the line, we decided that cows were fair game and horses are not. And somebody broke the covenant."
By Jamie SharpeNot black voters. Not women. Not Brooklynites.
By Sierra TishgartThe chef sits down to talk about 'A Place at the Table,' and the asininity of the phrase "celebrity chef."
By Angelina FanousThe White House says it could. The meat industry says no.
By Alan SytsmaMayor Emanuel talks veganism.
By Michael GebertPaper, plastic, or your financial support?
By Hugh MerwinWouldn't you know it, CA foie fans are paying top dollar for the stuff across the border.
By Jay BarmannShark fins can still be sold until July 1, 2013.
By Jay BarmannPlus, the heady year ahead in food politics, Joe Bastianich is (sort of) getting a TV show, and more in today's leftovers.
By Grub StreetThe raw-milk purists at Organic Pastures are fighting back.
By Sierra TishgartLast month, 82 zip codes were eligible for post-Sandy aid. Now it's down to ten.
By Sierra TishgartEmployees aren't making more money, even as fast-food chains post record profits.
By Jay BarmannWhat Denmark's fat-tax failure proved in very real, nontheoretical terms is that government edicts won't do much to change people's unhealthy eating habits.
By Felix SalmonBut not for the reasons you might think.
By Alan SytsmaMonsanto et al better watch out.
By Jay BarmannIt's going to be almond milk from here on out, ladies and gents.
By Jay BarmannHe's got a few more photos, and stuff.
By Jay BarmannMark Bittman travels to California's Central Valley to survey the state of the modern farm.
By Jay Barmann