Articles by Tom Philpott
Tom Philpott was previously Grist's food writer. He now writes for Mother Jones.
All Articles
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A treat for your Valentine: grass-fed steak in red-wine sauce
In Tom’s Kitchen, Grist’s food editor discusses some of the quick-and-easy things he gets up to in, well, his kitchen. ———- In my kitchen, beef is a precious ingredient. After […]
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Our other addiction: the tricky geopolitics of nitrogen fertilizer
Your food doesn’t come from here, but it starts here: an ammonia factory. We burn through more of it per capita than any other country; and our appetite for it […]
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Michael Pollan video on Democracy Now
In “Chewing the Scenery,” we round up interesting food-related videos from around the Web. ————- Democracy Now’s Amy Goodman interviewed Michael Pollan yesterday. You may think you’ve heard all that […]
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Hello, Dal-ly: curried red lentils
In Tom’s Kitchen, Grist’s food editor discusses some of the quick-and-easy things he gets up to in, well, his kitchen. He thinks the column name sucks–please help him rename it. […]
