He’s blocked a bill to make it easier for farm workers to organize. Now Democrats are worried he’ll do the same for a bill to improve working conditions in fast food.

The point of biking or going vegan isn’t the impact of a single person’s choice. It’s about throwing everything we’ve got at a problem that feels overwhelming.

The union-led movement has a plan to give fast-food workers a say on the job. California could make it a reality.

New data from the Department of Agriculture suggests that families are increasingly losing access to nutritious meals.

It’s real meat, biologically speaking, not a plant-based imitation. But it didn’t come from a living, breathing animal. The words used to brand it could make all the difference—just ask GMO producers.

Can meat grown in a laboratory help save the planet? And if it can, what’s standing in our way?

The overwrought film from Michael Sarnoski contains a fundamental truth about a very sick industry.

Nigeria’s forests are being decimated to make charcoal for cookouts in Europe and the United States.

On junk food, cash crops, Oatly, and how to fix what’s broken in our food system

Utah’s new law mandating cage-free egg production by 2025 is, well, chickenshit.

The rise of cellular agriculture will force consumers to consider the moral consequences of torturing and killing animals for food.

What critics’ obsession with the vicious takedown says about the current state of food journalism

Big Agriculture’s artificial insemination is abusive. Most states have rewritten old laws to absolve it—but some haven’t.

He was the dean of American cooking. He embodied some of food culture’s most persistent problems.

American agriculture is in crisis.

Meat consumption is the third rail in climate politics. But no amount of ingenuity is going to make feedlots good for the environment.

In a Queens plaza, food vendors talk about survival in a crisis, state neglect, and the meaning of community care.

Journalists bear a lot of responsibility for the rise of the toxic celebrity chef. But they’re still in a state of denial.

Preserving the current system means preserving a climate-destroying supply chain built around industrial meat production.

Finding refuge in Bill Buford’s obsession with French food