Even before Donald Trump retook the White House, US policymakers had created a paradox of plenty in the nation’s agricultural system: environmentally destructive overproduction of a few major food ...

Greece’s olive oil crisis is bad enough to tempt thieves Olives were a low-stress crop for millennia, but Greece shows how climate change has made the harvest much less predictable—and growing regions ...

On a mid-August Sunday in that bleak pandemic summer of 2020, the air near central California’s Big Basin Redwoods State Park felt muggy, almost tropical. Weird, thought naturalist Christian Schwarz… ...

On a chilly afternoon last autumn, I padded down a faint path beneath a grove of hemlock trees in British Columbia’s inland temperate rainforest. The moss on the ground was as thick as a mattress.

It’s one in the morning and the stars are out as hundreds of people shuffle slowly along the wall that marks the U.S. border in the small Mexican city of San Luis Río Colorado. In heavy boots and wide ...

Eight years ago, when I first started to pitch publishers on the idea of a cookbook about fish in cans, the response was a resounding, diplomatically phrased iteration of ‘Ew.’ … One ...

Lawrence Brorman eases his pickup through plowed farmland in Deaf Smith County, an impossibly flat stretch of the Texas Panhandle where cattle outnumber people 40 to 1. The 67-year-old farmer and ...

By Theodore Ross We released the newest episode of Forked, our podcast on food politics and policy, earlier this week. It tries to reckon with what the One Big Beautiful Act — heretofore known as ...

America’s “fescue belt,” named for an exotic grass called tall fescue, dominates the pastureland from Missouri and Arkansas in the west to the coast of the Carolinas in the east. Within that swath, a ...

Lab-grown meat has a P.R. problem Leading scientists agree that cultured meat products won't give you cancer, but the industry doesn't have the decades of data to prove it, so it's trying to avoid the ...

For decades, leaders have sought a way to equitably share what’s left of the shrinking supply, but there has always been one stubborn sticking point: Farmers consume three-quarters of the region’s ...