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June 9, 2022
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May 13, 2022
So You Want to Reduce Crime?
What kinds of investments have been proven to lower crime rates? (Hint: It’s not directing endless money to the police.)
Bryce Covert
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February 22, 2022
A “Simultaneously Hidden and Deliciously Obvious” History of Levantine Cuisine
Writer Antonio Tahhan and Anny Gaul, an assistant professor at the University of Maryland, College Park, discuss a new collection of essays on the region’s food.
Alexia Underwood
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December 14, 2021
Can Farm Collectives Challenge Big Ag?
The pandemic gave co-ops, food hubs, and community agriculture a boost, but keeping the momentum going will require help from policy-makers.
Dean Kuipers
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June 17, 2021
The Promise and Hubris of Silicon Valley’s Vision of How We Eat
A conversation with Larissa Zimberoff about the emergence of food start-ups, lab-made solutions, and the future of the American diet.
Naomi Elias
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May 18, 2021
Why Do We Eat Bad Food?
Mark Bittman’s new history looks at the economy and politics of junk food.
Bill McKibben
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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
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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
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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
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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