What we eat and how it’s produced is a massive contributor to climate change. And, already, our food systems are feeling the impact of extreme weather. To thrive in the future, we’ll have to adapt — but what will that entail? In this issue, we explore that question through the lens of foods that show what sustainable, equitable, and resilient eating could look like.
Replacing annual wheat and other grains with the perennial varieties that once covered the prairies could restore the soil, heal the land, and sequester carbon.
With invasive lionfish creeping up the Atlantic coast, eating them could save fragile sea ecosystems.
One tribe’s efforts to revive the native camas plant — and the ecosystems, knowledge, and sovereignty that once flourished around it.
From cricket protein to algae and pawpaw, bring the future of sustainable, resilient food systems into your kitchen.
Moooove over, cows. Precision fermentation is creating cheese, ice cream, and other dairy treats that are indistinguishable from their conventional counterparts.
From backyards to sidewalks, communities in Philadelphia and beyond see food-bearing trees as a path to food justice and climate adaptation.
A Q&A with Anne Carlson, the founder and CEO of Jiminy’s, on bringing insect-based dog food to the U.S.
As the world warms and water becomes increasingly scarce, this highly adaptable single-celled organism just might become a prime player on your dinner plate.
Volunteering on a farm in Seattle taught me that urban gardens provide more than food.
