Spam’s ShameFoodies—and everyone else—should shun Hormel’s famous canned meat.
Give Spam a ChanceThe maligned meat deserves a better reputation.
Quiet DietAre dairy producers trying to sneak artificial sweeteners into our milk?
The Modern American FarmerToday’s new farmers aren’t just white hipsters.
Eating FireWhy do people feel compelled to put the world’s spiciest chili peppers in their mouths?
Throw Seeds at Your GardenA lazy gardener’s low-effort, high-return technique.
My WormsAdventures in composting with 1,000 red wigglers.
The Fresh WarsHow the five-letter word became a fast-food mantra.
It’s OK To Eat QuinoaDon’t buy the media’s hand-wringing about Bolivians who can’t afford quinoa. The real effects of Western demand are complicated.
Unbearably DeliciousWhat do you do with a fridge full of bear parts?
The Father of the Chicken NuggetRobert C. Baker was a poultry savant. But his contribution to fast food has been erased from the history books.
The World’s Rarest AvocadosAnd the men and women who are trying to collect all of them—before it’s too late.
Let Leftovers Be LeftoversThat turkey samosa won't bring your Thanksgiving dinner back to life.
Delusions of DangerWhy the food movement’s demonization of genetically modified crops isn’t just scientifically baseless—it’s politically stupid.
The SlimingHow processed beef trimmings got rebranded, again and again and again.
One Hundred Ways to Ruin Ice CreamAn evaluation of four artisanal ice cream cookbooks.
Far From the TreeWhy Vermont wants you to use wine descriptors to talk about maple syrup.
Eat MeThe starving Jamestown settlers were cannibals. Good for them!
All Sizzle and No SteakWhy Allan Savory’s TED talk about how cattle can reverse global warming is dead wrong.
How Many Times Should You Chew Your Food?For maximum efficiency, according to one of the original crackpot health fads, hundreds and hundreds of times.
Age Your Canned GoodsWhy I now think of best-by dates as maybe-getting-interesting-by dates.
Why Beef Is Becoming More Like ChickenCheap, uniform, and bland.
The Mystery of CurryIt turns out we’ve been eating the spiced dish for a lot longer than anyone ever imagined.
Rump FakerIs imitation calamari made from pig rectum? A charming urban legend gets its start.
“On Top of Spaghetti”Why don’t children sing more songs about meat?
Genetically Monetized FoodIf the food movement really wants to improve the food supply, it needs to follow the money instead of wasting its time on labels.
Stock Up Now Before It’s Too LateShould you buy a year’s supply of freeze-dried food?
Against NatureWhy the government doesn’t—and shouldn’t—regulate which foods are “natural.”
The Farm Bill MattersThe legislative behemoth is 700 pages of subsidies and subparagraphs. But if we want a healthy, sustainable food future, we have to get it right.
I’m Doing It Wrong: ChiliHere is the non-vegetarian, mushroom-free chili recipe you asked for.