Articles by Tom Philpott

New food column opens with a look at a superlative coffeehouse

Note: This post marks the launch of Mad Flavor, in which the author describes his occasional forays from the farm in search of exceptional culinary experiences from small artisanal producers.

Three Cups in Chapel Hill, N.C., offers what might be the nation's finest non-espresso coffee experience.

I can't say so definitively. Nearly every U.S. city now has at least one café lorded over by a coffee-obsessed madperson; I've by no means sampled them all, though I'd love to try. Every time I go to a new town, though, I seek out the best coffee, and I've found nothing that matches Three Cups.

Can industrial agriculture withstand climate change?

If the fossil fuels don’t getcha, the genetics will. Photo: iStockphoto In the United States, the clearest signs of climate change so far have been stern words from Al Gore […]

Why the Hudson Insitute needs to compost its manure a little better.

Very few people are actually passionate about industrial food. Sure, people will buy rock-hard and flavorless tomatoes from the supermarket without thinking much about it, but they won't get mad because, say, there's a farmers' market down the road where someone's selling flavorful heirloom tomatoes grown without chemicals.

Alex Avery of the Hudson Institute -- funded lavishly by right-wing foundations and agribiz giants -- is a different breed altogether. Indeed, it's as though Monsanto conjured him up in a test-tube: the fellow seems to have a congenital hatred of organic food -- and a burning desire to make you hate it, too. His preferred method for achieving his goal is fear.

Take the BS he's been spreading about the recent E. coli outbreak affecting pre-washed, bagged spinach, on Gristmill and elsewhere.

Or, why the Vanity Fair treatment doesn’t do justice to food history.

It's the 1970s in Berkeley, California, and things are getting raunchy in the kitchen of Chez Panisse, where the cooks are busy revolutionizing high-end U.S. restaurant food -- among other activities:

As dealers started showing up at the back door with regularity, [one cook] and some of his acquaintances got into increasingly harder stuff. "We were doing opium stuffing," he says. "You stick it up your ass. Just a quarter of a gram, a little ball, and you bypass the alimentary canal. You don't get nauseous -- you just absorb it."