For now, the problem isn’t that there’s not enough food on the planet to feed everyone. The problem is how much food is wasted.
By Bryan Wood
PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, present 'The Future of Food,' a series of reports about efforts being made around the world to produce enough food sustainably and ethically for a…
By Mark Bittman, Megan Thompson, Melanie Saltzman
A new book explains how simple inventions, like the New York City pizza oven, allow certain food producers to dominate their global supply chains.
By Nsikan Akpan, Jamie Leventhal
Math can solve your eternal questions of ordering pizza and explain why folding your pizza is always the strongest move.
By Nsikan Akpan, Julia Griffin, Jamie Leventhal
A food and arts festival in central Wisconsin has grand ambitions. “Fermentation Fest” celebrates art, farming and all things fermented. But in addition to serving up sauerkraut and kombucha, festival organizers from The Wormfarm Institute also hope it provides…
By Elizabeth Flock
Kimchi, a dish made from fermented vegetables, is a staple food in Korean cuisine and in author Min Jin Lee's family. Here's her mother's recipe.
By Sheril Kirshenbaum, Douglas Buhler, The Conversation
Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation.
By Sam Weber, Connie Kargbo
The U.S. Department of Agriculture finalized a plan under the Obama administration that required chickens laying organic eggs to have access to soil, not just enclosures attached to hen houses. But before the rule could be implemented under the Trump…
By Pavni Mittal
Australian-Palestinian entrepreneur Ameer El-issa and a team of bakers serve knafeh, a cheese-based dessert, out of a shipping container.
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