America's Plant-Based Problem
The practise of redlining and the ugly side of the meatpacking industry is an especially toxic and deadly combination for low-income minority labourers under Covid-19.
by Sebastien Godoy
BY THE BOOK
The Case for Off-the-Cuff Cooking
In the kitchen, recipes can be both aids and adversaries. But while recipes can broaden our horizons, overreliance can stifle creativity and, more importantly, diminishes the unique joy that comes from creating something new.
by Oliver Babb
Fear and Loathing in the Drive-Thru Lane
I have a confession to make: I missed my chance to eat the Travis Scott Burger. It seems that my opportunity to see how different a quarter pounder burger with bacon tastes when it’s been branded by a celebrity is gone, never to return...
by Henry Quinn-Pasin
Why Do We Eat Together?
In cultures across the world, food is the go-to icebreaker. We know that eating activates the brain’s reward system, which produces feelings of pleasure. But why is it that we feel the need to share this experience with other people?
by Owen Camryn Jenkins
MEAT THE SUBSTITUTES
How Plant-Based Alternatives are Taking on the Meat Industry
Last October, the European Parliament voted down a motion to ban the branding of meat substitute products with names like sausage, steak, or burger. What does this mean for meat substitutes and their impact on our diet?
by Maddy Vinther
Treating animals better is more than a matter of kindness. Putting animal rights into policy will not resemble liberation movements of the past - animals are entirely dependent on humans to advocate on their behalf...
by Elvis Gleeson