Articles by Tom Philpott
Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
All Articles
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Another black eye for the ‘green fuel’
Apparently, biodiesel makers are having trouble keeping their product from spilling into waterways — when they’re not actively dumping glycerin (a biodiesel product) into streams. That’s the message from an article in Tuesday’s New York Times. According to industry dogma, biodiesel is "nontoxic, biodegradable and suitable for sensitive environments," The Times reports. Not so fast. […]
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Thoughts on the NODPA/Stonyfield debate over organic dairy
About four years ago, I attended a workshop by Jonathan White, the maverick New York State cheese maker/baker/dairy farmer of Bobolink Dairy. Photo: iStockphoto Like a Southern Baptist preacher thundering from the pulpit — only with a Northeastern accent and lots of good humor — White had a message to deliver. He exhorted conventional dairy […]
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Pushing for ‘fair food’ on campus in the land of hog factories
Last year, a bunch of students at the University of North Carolina at Chapel Hill got tired of the industrial dreck served up in the cafeteria. They discovered that the landscape around them was producing some amazing, chemical-free meat and produce and set about figuring out how to get some in school dining halls. Photo: […]
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An honest, interesting statement from Piedmont Biofuels of North Carolina
I’m a fierce critic of biofuels, but I’ve always had a soft spot for small, region-based biodiesel projects that create fuel from local resources, providing jobs in the bargain. (I proudly ran Emily Gertz’s feature on the topic in our 2006 biofuels series.) The income from such projects remains within communities, rippling around and building […]
