Food
More kids and adults are finding out that they can’t eat their favorite foods. Why?
Scientists, investors, and entrepreneurs want in on the meat-free revolution. Specht has been there to guide them — and accelerate the whole field.
Xue and the China Plant Based Foods Alliance have built support for alternative meat production across China.
Food prices continued to rise in September as consumers spent more on everything from meat and cereal to fruits and vegetables.
National Pork Producers v. Ross presents difficult questions about when one state’s laws can impact life in other states.
A Supreme Court case asks just how far one state can go to change life in the other 49 states.
The restaurant industry lost its fight against a big labor bill recently signed by Gov. Gavin Newsom.
The river waters a lot of our food. What happens as it dries up?
The historic climate legislation is a missed opportunity to cut food emissions, but it can show us how to navigate the messy politics of meat.
Germany has made itself an outlier in global meat consumption by embracing plant-based food and politics.
Why rising costs of food and other essentials are leading to protests around the world.
What I’ve learned from four months of vegan food samples.
The late-’90s cooking show was a revolution before we knew much about body positivity.
The bizarre, bountiful state of weed snacks, from olive oil to shrimp chips.
The fiery vegetable I almost forgot.
There’s enough food in the world, but it’s getting too expensive to ship it.
The mayor’s “fishgate” debacle highlights the need for more nuanced food politics.
KFC is serving up Beyond Meat chicken at its 4,000 US locations.
If the onslaught of New Year’s diet marketing is taking a toll on your body image, here are some tips for coping.
As the natural gas industry tries to defend its turf, chefs are touting the benefits of induction cooking.
Meet the fast-growing global community that identifies fungi and plants and helps assess poison risk.
Poet and author Caroline Randall Williams joined Vox Conversations ahead of Thanksgiving to discuss what we’re getting right — and wrong — about Black culinary traditions.
Farmers in the Bean Belt perilously depend on just two species. New breeding — and traditional growing practices — could fix that.
There’s a human cost to factory-processed chicken.
Corporate consolidation is making it impossible for cattle ranchers to stay afloat.
A plant-based food system would be a win for animals and the environment. How workers would fare is less clear.
The American beverage aisle is overflowing, with no sign of letting up.
The new Beyond Chicken tenders taste almost identical to the real thing.
Stop throwing your food away.
Can insects become a big part of humanity’s diet? Should they?
Plant-based food has come a long way, but we still don’t have a stretchy, melty cow-free cheese.
Let’s not swap one moral disaster for another.
How ramps went from an Appalachian staple to urban restaurant trend.
How big business and bad weather are killing your local bar’s “Wing Night Wednesday.”
It’s not just about you.
We’re eating more meatless meat than ever, but it’s still not much.
Iftar, or breaking fast, is more than pita and hummus.
Hatcheries promised to stop killing male chicks by 2020. What’s taking so long?
Lyon’s move to a veggie diet for students — and the protests that followed — reveals how enmeshed meat-eating has become with cultural identity.
Vegetarianism is one of my core values. How do I square that with my meat-eating husband?