By Mike Ives
© The New York Times Co.
Chef Tsang Chiu King is preparing a subtle-but-significant change to his menu: He’s replacing the fish in some dishes with a plant-based alternative.
“Its flavor is light and bland and the texture, like grouper, is a bit tougher,” Tsang said, referrin...
By Julie Creswell
© The New York Times Co.
In the fall of 2018, Jenny Goldfarb suddenly had a craving for a corned beef and pastrami sandwich.
For Goldfarb — who grew up in a New York Jewish deli family — it was the classic sandwich of her youth. But her yearning came with a hitch: She is...
By Jen Johnson Livsey
Guest Commentary
Over the past several months, drought and wildfires have dominated the news cycle in the west. The Colorado River was recently declared to be at its lowest since the 1930s and another record breaking fire season has blanketed dozens of states in devastation a...
By Amanda Little
Bloomberg Opinion
As drought continues to punish food producers throughout the American West, Hurricane Ida has reminded us that the very opposite problem — raging storms and floods — not only imperils crop production but can devastate global food distribution netw...
By Kathleen Merrigan The Conversation
Organic food once was viewed as a niche category for health nuts and hippies, but today it’s a routine choice for millions of Americans. For years following passage of the Organic Foods Production Act of 1990, which established national organic standards, ...
By Kelvin Chan
The Associated Press
LONDON » Tiziana Di Costanzo makes pizza dough from scratch, mixing together flour, yeast, a pinch of salt, a dash of olive oil and something a bit more unusual — ground acheta domesticus, better known as cricket powder.
Di Costanzo is an edible insect entrepre...
By Somini Sengupta
© The New York Times Co.
ORDBEND, CALIF. » In America’s fruit and nut basket, water is now the most precious crop of all.
It explains why, amid a historic drought parching much of the American West, a grower of premium sushi rice has concluded that it makes better bus...
By Sarah Kuta
Special to The Denver Post
Throughout her 20s, Laura Posiak-Trider wrestled with concerns about the industrial meat industry, opting to eat a mostly vegetarian diet when she could. She thought she had to choose between two stark options: eat meat and feel bad about it, or remove it f...
By Jack Ewing and Lauren Hirsch
© The New York Times Co.
Private equity has a place at the table, and so do Oprah and Jay-Z. Food giants such as Nestlé are scrambling to get a foot in the door. There are implications for the climate. There are even geopolitical rumblings.
The unlikely focus of th...
By Michael Elizabeth Sakas
Colorado Public Radio
On an early weekday morning in Longmont, the co-owners of the boutique catering company Whistling Boar are busy in the kitchen getting their weekly meal boxes ready for delivery. David Pitula and Debbie Seaford-Pitula moved to Colorado from ...
By Mariel Garza
Los Angeles Times (TNS)
Did you hear that President Biden is going to ration hamburgers and steaks and force red-blooded Americans to consume horrible things like Brussel sprouts and tofu in a bid to reduce carbon emissions?
No? If you weren’t watching Fox News this weeken...
By Allen Best
Writers on the Range
Pushback against a “meatless day” proclaimed by Gov. Jared Polis last month was predictably vigorous. It was part of the “war on rural Colorado,” said a state senator who runs a cattle-feeding operation.
Twenty-six of Colorado’s 64 counties adopted “meat-in” pro...
Polis’ “MeatOut” edict draws ire of Nebraska governor, some in Colorado
By Marie Fazio
© The New York Times Co.
Depending on which side of the Colorado-Nebraska state line you’re on, the meat-related significance of March 20 varies drastically.
Colorado Gov. Jared Polis recently declared...
By Candice Choi
The Associated Press
NEW YORK » Instead of finishing your leftovers, you let them go bad and buy takeout.
It’s a familiar routine for many — and indicative of habits that contribute to a global food waste problem that a new United Nations report says needs to be better m...
By Ernesto Londoño
© The New York Times Co.
RIO DE JANEIRO » After years of whipping up large vegan meals for an ashram in the mountains outside Rio de Janeiro, Luiza de Marilac Tavares found her life upended and herself out of a job when the pandemic forced the center to shut down.
She started c...
By Zachary Small © The New York Times The installation of steak grown from human cells at the Design Museum in London was intended to criticize the meat industry’s rising use of living cells from animals. It ended up triggering a roiling debate about bioethics and the pitfalls of artistic critique.
...
Drought, pandemic and neglect create a disaster in southern Madagascar
By Laetitia Bezain
The Associated Press
ANKILIMAROVAHATSY, MADAGASCAR » “It’s the hunger that killed him,” the grieving mother said.
In this village in Madagascar’s extreme south, the 31-year-old Lasinatry lost her 3year-old ...
Eat Just’s “cultured chicken” to be an ingredient in nuggets
By Mike Ives
© The New York Times Co.
HONG KONG » First, meat came from farms and forests. Then, it came from factories. More recently, entrepreneurs have been making it from plants.
Some have wondered whether there’s a more ...
Shared from the 8/23/2020 The Denver Post eEdition
By Bella Huang and Amy Qin
© The New York Times Co.
Chinese regulators are calling out live-streamers who binge-eat for promoting excessive consumption. A school said it would bar students from applying for scholarships if their daily left...
The Associated Press, The Denver Post eEdition, July 6, 2020 NAIROBI, KENYA»The crunch of young locusts comes with nearly every step. The worst outbreak of the voracious insects in Kenya in 70 years is far from over, and their newest generation is now finding its wings for proper flight. The li...
