Quinoa’s rise and fall

“You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”

“There was no treatment for pellagra, aside from an improved diet, and ... we can’t improve the peasants’ diet. That’s not our job. We’re doctors.”

I didn’t realise, when I booked a brief holiday in the Po Delta, that I would be staying at the heart of the Italian quinoa supply chain

Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice

In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition

For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?

Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their shareholders

A new book looks beyond the hype to chronicle the effect of an unsustainable boom on the entire quinoa trade in Peru

“The more that the pig comes to signify Jewish identity, the more it comes to signify Christian identity, and vice versa.”

“What kind of food system do we want for the future? What kind of questions should we be asking? Whose questions matter? What kind of questions matter and what kind of expertise is considered relevant to the question of what the future of food should be like?”