OnEarth • May 1, 2015
Last summer I asked Tamar Adler—the only professionally trained chef I know well enough to invite over to my house—to come help me clean out my fridge. I had reached a point where my kitchen was full of decrepit leftovers and castaways. I described the project as “sort of like Iron Chef, but broke.”
OnEarth • July 8, 2014
A few early-summer visits to the local farmer’s market are usually all it takes to turn us into cheerleaders for the American farm. But if you really want to know about the current state of farming in the U.S.A. (as opposed to merely knowing the current state of this summer’s heirloom tomatoes), you’ll need some real, hard facts.
OnEarth • Feb. 29, 2012
Every year, Americans drop a cool $1.2 trillion on feeding their appetites. That’s a lot of Big Macs and stuffed-to-groaning shopping carts — and billions of dollars in profits for the handful of companies that dominate our food system.
Planting, harvesting, processing, displaying, and cooking that vast hoard of grub, of course, requires veritable armies of workers. Keeping it cheap and plentiful for consumers, while also profitable for the food industry, means those workers generally get paid very little.
Follow Tracie
