Food for a Small Planet

By Jody Tishmack, Anima/Soul

In the process of changing our habits we change the way business does business.  The majority of the consumption of resources is done by the world’s most developed economies. 

The Front Burner of Food Policy

By Wayne Roberts, Resilience.org

A good stint at home cooking should be a prerequisite for anyone who’s a city food policy practitioner. Home cooking deserves to be on the front burner of good food policy.

Cooking Stirs the Pot for Social Change

By Korsha Wilson, YES! magazine

Cooking may seem like an act of self-preservation, an act that is both self-serving and necessary, but if you look beyond the immediate and beyond the narrow definition of what cooking is, you can see that cooking is and has always been an act of resistance.

The Criminal Palate: A Halloween Tale

By Brian Miller, South Roane Agrarian

We speak today of food felons, for they walk anonymously among us. Their despicable, unimaginable, reprehensible crime against society: a lifelong disrespect and disregard for producing and indulging in good food. Like the dying punk in “Repo Man,” I blame society.

A Recipe for Change

By Randy Hayes, The Great Transition

In Cooked: A Natural History of Transformation, Michael Pollan describes his personal journey of stepping away from processed and packaged foods toward cooking from scratch, and highlights the grievous consequences of industrial modernity in the daily arena of eating and drinking.

Eating Well on Nearly Nothing

By Anna Rohleder, Sustainable Food Trust

If you had less than £3 per day to spend on food, what would you eat?

Blessed are the Cheesemakers

By Frida Berrigan, Waging Nonviolence

Until relatively recently in human history, making cheese was an intensely local, home or village craft passed down and adapted generation to generation.

Why Cooking Matters

By Gracy Olmstead, The American Conservative

How does the food we eat affect us as people?

Eating Skint

By Zoe Neilson, Sustainable Food Trust

If you’re young and hard up, eating a varied, delicious and high quality diet can seem a starry-eyed dream, never mind trying to eat consciously or sustainably. But with a little time and thought, it need not be so.

Mama Food

By Sharon Astyk, Casaubon's Book

Writing books and essays about food, I hear a lot of stories about what people ate growing up.