Ad Policy
Skip to content
Facebook
Twitter
Instagram
Donate
Log In
Covering Climate Now
Parenting
Podcasts
Opp-Art
Politics
World
Culture
Events
Shop
Activism
Current Issue
Newsletters
Subscribe
Search
Facebook
Twitter
Email
Toggle Menu
Log In
fb
tw
mail
msg
wa
sms
Events
Politics
World
Climate
Activism
Culture
Podcasts
Shop
Subscribe
Current Issue
Newsletters
Donate
Log In
Facebook
Twitter
Instagram
Log In
Email *
Password *
Remember Me
Forgot Your Password?
Log In
New to
The Nation
?
Subscribe
Print subscriber?
Activate
your online access
Nutrition
Nutrition news and analysis from The Nation
December 10, 2020
A Guide to Giving: Worst Year Ever Edition
Get a fresh start after a rotten year—help those who help others.
Katha Pollitt
July 14, 2020
Letters From the July 27/August 3, 2020, Issue
A family legacy… The beef with red meat… Taxing efforts…
Our Readers
and
Jane McAlevey
June 15, 2020
How Red Meat Became the Red Pill for the Alt-Right
The brutality of sacrificing human beings to keep meat aisles well stocked might be a turning point in the debate over the future of beef.
Eamon Whalen
May 7, 2020
Just Because It’s Natural Doesn’t Mean It’s Moral: A Conversation With Alan Levinovitz
In his new book, he explores the bad fads, science, and laws that have arisen from an undying trust in what is considered “natural.”
Alex Ronan
February 18, 2020
Rural America Doesn’t Have to Starve to Death
A predatory and extractive financial sector has hollowed out communities across the US.
Nick Shaxson
GET UNLIMITED DIGITAL ACCESS FOR LESS THAN $3 A MONTH!
Subscribe
October 1, 2019
Is Our Food Culture Killing Us?
How we “choose” what to eat takes place within a contained food environment shaped by availability and advertising, traditions and trends—and, above all else, economics.
Susan Pedersen
November 16, 2017
Letters From the December 4-11, 2017, Issue
A hearty issue… Shell games… Stars and semiautomatics…
Our Readers
and
David Dayen
November 2, 2017
Letters From the November 20-27, 2017, Issue
The farm bill of the future…Toxic present, toxic past…Nuclear insanity…Backyard sustainability…
Our Readers
October 13, 2017
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
October 13, 2017
What Is Silicon Valley Doing to Your Dinner?
An illustrated guide to the future of food.
The Nation
1
2
3
Next
x