Letters From the December 4-11, 2017, Issue

A hearty issue… Shell games… Stars and semiautomatics…

Our Readers and David Dayen

Letters From the November 20-27, 2017, Issue

Our Readers

Danny Meyer Has a Few ‘Tips’ of His Own

An interview with the restaurateur behind Shake Shack on ending tips and educating diners.

Anna Lappé

What Is Silicon Valley Doing to Your Dinner?

An illustrated guide to the future of food.

The Nation

What’s Behind India’s ‘Beef Lynchings’?

Bans on cow slaughter have become a pretext for violence against the country’s Muslim minority.

Amitava Kumar

How Food Brought an Unlikely Group of Syrian Refugees Together

Stuck in Greece, families found comfort in culinary rituals.

Dalia Mortada

Did Monsanto Ignore Evidence Linking Its Weed Killer to Cancer?

This could be the company’s “Big Tobacco” moment.

Rene Ebersole

The Future of Food

How do we build a just, sustainable food system?

Raj Patel, Saru Jayaraman, John W. Boyd Jr., Lindsey Shute, Dana Perls and Zoë Carpenter

Can Local Food Help Appalachia Build a Post-Coal Future?

From shucky beans to kilt lettuce, the region’s cuisine reflects a dual reality of poverty and ingenuity.

Sarah Jones

The Grain That Tastes Like Wheat, but Grows Like a Prairie Grass

For 12,000 years, human agriculture has cultivated grains that are replanted every year, at enormous environmental cost. Kernza represents a new way forward.

Madeline Ostrander