Climate Food and Agriculture
Climate + Food and Agriculture
EDITOR’S NOTE
Grist has acquired the archive and brand assets of The Counter, a decorated nonprofit food and agriculture publication that we long admired, but that sadly ceased publishing in May of 2022.
The Counter had hit on a rich vein to report on, and we’re excited to not only ensure the work of the staffers and contractors of that publication is available for posterity, but to build on it. So we’re relaunching The Counter as a food and agriculture vertical within Grist, continuing their smart and provocative reporting on food systems, specifically where it intersects with climate and environmental issues. We’ve also hired two amazing new reporters to make our plan a reality.
Being back on the food and agriculture beat in a big way is critical to Grist’s mission to lead the conversation, highlight climate solutions, and uncover environmental injustices. What we eat and how it’s produced is one of the easiest entry points into the wider climate conversation. And from this point of view, climate change literally transforms into a kitchen table issue.
Featured
The people who feed America are going hungry
Climate change is escalating a national crisis, leaving farmworkers with empty plates and mounting costs.
Latest Articles
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Small is beautiful (and radical)
Biodiversity in action: lettuces grow at Four Season Farm. Photo: Four Season Farm This post was adapted from an address Coleman gave at this year’s Eco-Farm conference in California. ——————— […]
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Washington Times puts screws to city’s food provider, Chartwells
By some sort of crazy coincidence, a reporter for the Washington Times was investigating Chartwells, the contracted food provider for D.C. Public Schools, at the same time that I was […]
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Tales from a D.C. school kitchen: Better school food — can we get there from here?
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the last of a six-part […]
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Tales from a D.C. school kitchen: How food service turns a green school into an enviro hog
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the fifth of a six-part […]
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Thick as a foggy, drizzly night: smoky-spicy split peas
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. […]
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Tales from a D.C. school kitchen: Hold the fat and please pass the sugar
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the second of a six-part […]
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Tales from a D.C. school kitchen: What kids will do to avoid vegetables
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the third of a six-part […]
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A video for the Gourmet-nostalgic
For those nostalgic for Gourmet Magazine, a group in which I count myself, here’s a kind of cheerful wake: a video symposium (impossible to embed, damn it) on the fallen […]
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Tales from a D.C. school kitchen: How foods that don’t occur in nature end up on your kid’s plate
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the second of a six-part […]
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Tales from a D.C. school kitchen: What does ‘fresh-cooked’ really mean?
Ed Bruske recently spent a week in the kitchen at H.D. Cooke Elementary School in the District of Columbia observing how food is prepared. This is the first of a six-part […]
