meat

The bland appeal of the Broad Breasted White.

The national dish is really a fusion of immigrant fare.

The origins of Chinese-American dishes, and the spots where these two cultures have combined to form a new cuisine.

For every moment of historical significance, there is a figure — often hidden — who fed the figures we do remember.

A look at this iconic salad’s origin story and its evolution into a cornerstone of accessible American cooking.

From the tomato to the hamburger bun, the invention has transformed not just what we eat but taste itself.

From homesteaders to tourists to the U.S. Army, railroads flooded the Great Plains with people who saw bison as pests, amusements, or opportunities for profit.

An archaeologist explains why a museum keeps so many bones from the Jones-Miller site, an ice age bison kill on the North American plains.

In 1947, the United States sacrificed for the sake of a starving Europe.

Denied the free meals of their Irish counterparts, Chinese laborers learned to thrive on their own.

In New England, the birds were once hunted nearly to extinction; now they’re swarming the streets like they own the place. Sometimes turnabout is fowl play.

A pile of mammoth bones offers evidence that people were living in the region as early as 37,000 years ago.

A confluence of cross-cultural foodways fed a series of Colorado’s mining booms, and can still be tasted across the state today.

The USDA has become an inefficient monster that often promotes products that are bad for consumers and the environment. Let’s replace it with a Department of Food.

In the 60s and 70s, spiraling prices for staples like meat and gasoline wreaked havoc on the U.S. economy, thanks to political and policy mistakes.

Dogs were prolific hunters and warm companions for northeastern Native peoples like the Mi'kmaq.

The Trump administration reportedly could be taking us down a dangerous path.

On the corrupt, contaminated, deceptive world of 19th-century food adulteration, and how Cohen's own work straddles pure academia and public-facing scholarship.

Our newest culinary trend is also our oldest.

Protecting the food supply chain means protecting workers.

A conversation with Mike Davis about what must be done to combat the COVID-19 pandemic – and all the other monsters still to come.

While worrying about our food supply, we must also worry about workers producing it.

Upton Sinclair’s The Jungle has come to symbolize an era of muckraking and reform. But its author sought revolution, not regulation.

How immigrants established vibrant communities in the rural South over a quarter-century.

Eight decades after the infamous Triangle Shirtwaist fire, corporate profits are still being valued more than workers' lives.

The first frozen Tofurky meal was a hard sell with retailers and a mad success with the customers who managed to find it.

When metalworker George Stephen, Sr. put two halves of a buoy together, he didn't know he was making a charcoal grill that would stand the test of time.