Birchwood Cafe’s pancake recipe with Kernza, a greener grain
During a recent visit to the Birchwood Cafe in Minneapolis, chef and author Beth Dooley showed PBS NewsHour Weekend how to cook Kernza pancakes. The cafe, a local institution known for its commitment to local and sustainable ingredients, was one…
Watch 12:34
Can sustainable farming save Iowa’s precious soil and water?
Iowa is a powerhouse producer of corn and soybeans. But all the industrial farming has come at a cost to the environment. Today, there's a growing number of farmers adopting more sustainable practices in a bid to save Iowa's precious…
Watch 4:35
Americans waste up to 40 percent of the food they produce
If food waste were a country, it would be the third-largest emitter of greenhouse gases behind China and the United States. NewsHour Weekend's Megan Thompson sat down with Elizabeth Balkan, director of food waste for the Natural Resources Defense Council,…
Watch 8:15
Is France’s groundbreaking food-waste law working?
A third of the world's food goes to waste, but France is attempting to do something about it. Since 2016, large grocery stores in the country have been banned from throwing away unsold food that could be given away. NewsHour…
McBitty’s Bean Burger is tasty, easy to make and there’s no meat involved.
As concerns grow about the sustainability of meat production, some startup companies say they may have a solution: growing meat from animal cells in laboratories. NewsHour Weekend’s Megan Thompson visited two startups in California producing “cell-based meat.” This story is…
Wild salmon is a well-managed fishery, and its fillets and steaks freeze beautifully for those times you can’t find it fresh.
People are eating more fish than ever, and a third of global stocks are threatened by overfishing. A small company says its genetically engineered salmon can help meet the demand, as critics say it’s a step in the wrong direction.
In the run-up to NewsHour Weekend’s special series, ‘The Future of Food’, Hari Sreenivasan speaks with Amanda Little, writer-in-residence at Vanderbilt University, about her new book, ‘The Fate of Food’ that focuses on the global challenges and possibilities in food…
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