All the news that's fit to compost.
A coalition of regional farmers markets has announced a groundbreaking new pricing transparency initiative that breaks down exactly how much of your heirloom tomato purchase goes toward actual tomatoes versus the ambient experience of being the kind of person who buys heirloom tomatoes. The tote bag industry is reportedly nervous.
A Portland homeowner is locked in a very serious, very fermented legal battle with the IRS after listing his sourdough starter as a dependent on his 2023 tax return. Gerald, a bubbling mass of flour and wild yeast born during the first COVID lockdown, has reportedly cost his owner more in emotional labor than either of his actual children. The artisan bread community is watching closely.
As the owner of a Brooklyn brunch restaurant, I believed that no table should be permitted to order avocado toast without first sitting through a full land acknowledgment, a carbon footprint disclosure, and a brief overview of labor conditions on Mexican avocado farms. Wait times are now 45 minutes. The vibes are extremely accountable. Business is complicated.
Whole Foods Market is piloting a first-of-its-kind 'trauma-informed checkout lane' at select locations, complete with mood lighting, a decompression alcove, and a mandatory $47 healing surcharge. The program targets shoppers who may have been emotionally compromised by accidental contact with conventional produce. Wellness culture has finally monetized the grocery store, and honestly, we saw this coming.
A former barista at a Portland oat milk 'experience lounge' claims a shadowy conglomerate has been quietly bankrolling America's dairy guilt since 2015. The documents are blurry, the nutritionist is unreachable, and one Holstein cow named Linda just wants her reputation back.
When Williamsburg resident Derek Faulkner handed over $47 for a single Brandywine tomato last Saturday, something inside him shifted. He didn't just buy produce — he ascended. Our reporter was on the ground to witness the transformation.
Once the undisputed king of social news, Digg burned brighter than almost any Web 2.0 star before spectacularly imploding in one of the internet's most dramatic self-destructions. What followed was a years-long saga of failed relaunches, identity crises, and the kind of stubborn refusal to die that you have to at least respect a little.
Somewhere between the third cascade of artisan crackers and the rosemary sprig you hot-glued to a fig, food stopped being food and became content. Gary Plotkin presents the ten most photogenic charcuterie boards ever assembled, styled, photographed, and immediately deposited into a contractor-grade garbage bag.
Every weekend, millions of Americans stand in line for twenty-five minutes, pay seventeen dollars, and carry a beautiful bowl of raw fish and edamame to a table where they will eat exactly 40% of it before declaring themselves 'so full.' It's time we reckon with what's really happening here. Breckin Oatsworth demands answers.
Marcus Tillerman thought he was slurping the hand-crafted wisdom of a third-generation Japanese noodle artisan. He was, in fact, eating his neighbor Chad's cooking. Chad, who also makes Bagel Bites on Fridays. This is his story.
The internet is absolutely drowning in food content, and finding the genuinely good stuff can feel like searching for a perfectly ripe avocado at a gas station. We've rounded up the best ways to discover trending recipes, food news, and culinary rabbit holes worth falling into — including one surprisingly delightful corner of the web that deserves a permanent spot in your bookmark bar.