food politics

Politics of the Plate: Organic Nutrition, the Dirt on Greens, and Glass in Yogurt

A study disproves two myths about organic produce, and Stonyfield recalls its yogurt. Plus, is our growing appetite for greens to blame for food poisoning?
food politics

Politics of the Plate: Irradiated Produce, and Safe Milk from Wal-Mart

At a congressional hearing on food safety, irradiated produce passes a taste test. Plus, Wal-Mart, Sam’s Club, and other retailers move to carry rBST-free milk.
food politics

Politics of the Plate: Sustainable Shrimp, and a Corn-Syrup Advocate

Enjoying a plate of shrimp and keeping a clean conscience just got a whole lot easier.
food politics

Politics of the Plate: Drugs, Superbugs, and Good Trans Fats

The more chicken and pork a woman eats, the more likely she is to develop antibiotic-resistant urinary tract infections caused by E. coli, a study says.
food politics

Politics of the Plate: Playing Chicken With our Health

Scientists have come to a disturbing conclusion: Poultry workers may be “an important route of entry for antimicrobial-resistant E. coli into the community.”
food politics

The Gourmet Q + A: Michael Pollan

Michael Pollan speaks with Gourmet’s Christy Harrison about whale blubber, fake milk, and his new book, In Defense of Food.
food politics

Putting the Cart Before the Computer

Brave new trolleys will read product codes to give customers information about nutrition and calories, and also about environmental and ethical issues surrounding potential purchases.
food politics

Closed Doors, Closed Minds

Chile dealt with its raging epidemic of infectious salmon anemia, a highly contagious disease often called aquaculture's answer to foot-and-mouth.
food politics

Schmear Tactics

Palm oil is in high demand as a healthy alternative to trans fats. While this may be good for our arteries, it's horrible for the environment.
food + cooking

Hearty Enough for Whole Wheat

Whole wheat pasta does actually enhance some dishes. The sauce must be one that puts up a fight, to match the pasta's assertive wheatiness.
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