Fact and friction in American food
The Shutdown Notebook: Last week’s reality would have been this week’s misstep, as Gavin Kaysen abandons one re-opening plan for another
I won’t remember how unforgiving Covid-19 was to people like me. Instead, I’ll remember Sunday dinner.
- 1 Covid-19
- 2 The Carnivore’s Dilemma
- 3 Most Read
Covering a global pandemic through the lens of food.
Covid-19 has forced large-scale farms that supply institutions to dump produce they can’t sell. Why can’t it just feed hungry people? We’ve got answers.
Our meat eating habits, no longer a matter of basic sustenance, have become ethically fraught, deeply personal questions: Money. Health. Animal welfare. Environmental impact.
Bison bars were supposed to restore Native communities and grass-based ranches. Then came Epic Provisions.
When my boyfriend would make sous vide ribs and soufflé, I thought he was just showing off. Now, in lockdown, I see it’s how he cares for me.
Nearly a third of small, independent farmers are facing bankruptcy by the end of 2020, new survey says
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First-person, personal accounts of the American eating experience during the Covid-19 pandemic—as it unfolds through fear, isolation, loss, fortitude, and renewal.
A weekly series about award-winning Minneapolis chef Gavin Kaysen who closed three restaurants during the pandemic—and intends to get them back.
Get your twice-weekly fix of features, commentary, and insight from the frontlines of American food.