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By Priyanka Naik

I know this may come as a shock, but I spend most of my time in the kitchen. And I use a ton of kitchen appliances ― blenders, mixers, air fryers ― you name it, I probably have it. But since living on my own, I’ve always had my parents’ voices echoing in my head ― “Turn the light off if you’re not in your room,” “Don’t keep the hair dryer plugged in,” and so on.


The Newest Face of Fake Meat? Kim Kardashian

By Kevin Hurler Photo: Dimitrios Kambouris , Getty Images

You see, Kim, arguably one of the world’s biggest stars, wants you to know that she’s a huge fan of this fake meat, so much so that the brand has given her a seat at the table. In a press release, Beyond Meat explained that Kardashian will be discussing her favorite Beyond Meat products through the company’s newsletter, while also sharing her favorite recipes. That’s so awesome, since we all know how great the Kardashian/Jenner family is at cooking.


What if veggie burgers were the menu default and beef a special request?

By Sarah Deweerdt Photo: Drew Tarwin , Flickr

“We think that this is good news for restaurant operators who are willing to contribute to the struggle against the climate crisis, because they can easily contribute to this struggle by adding carbon labels or switching default options” – without having to immediately overhaul what’s on offer, says study team member Benedikt Seger, a psychologist at Julius-Maximilians-Universität Würzburg in Germany.


Vegetable Systems Trial

VST is specifically designed to analyze nutrient density in the finished crops. It’s the first of its kind—no other crop comparison study has been focused on exploring the links between soil health and human health.


This Antioxidant May Provide a Key Link Between Regenerative Agriculture and Human Health

By Katherine Kornei

It’s a question that Laura Stewart has heard many times: “What’s the white stuff?” Stewart and her husband, Ches, sell mushroom-growing kits, and dense networks of hair-like strands—mycelium—shoot through the bags of compressed sawdust and soybean hulls in a matter of days. “You can just watch it run,” said Stewart, co-owner of Haw River Mushrooms in Saxapahaw, North Carolina.


The Field Report: We Asked the USDA About Its New Garden—and Its Larger Climate Goals

By Lisa Held Photo: Tom Witham , USDA

On Tuesday, Secretary of Agriculture Tom Vilsack and several other officials from the U.S. Department of Agriculture (USDA) gathered just off the National Mall to announce the reopening of the People’s Garden. They congregated on pathways that snaked between small plots planted with arugula, lettuces, and a cereal rye cover crop. Radish and Chinese cabbage leaves sprouted from wheelchair-accessible raised beds. Signs scattered throughout the space provided information on composting, soil health, and food waste.


Smarter choices at the dinner table can go a long way to help the Amazon

By Richard Schiffman Photo: Andre Penner/AP

‘We are going to be eating the rainforest in our burgers. This is our moment as Americans to step forward and leverage some pressure to save the world,’ one scientist said.


Seed Oils: Sludge for our Health and the Environment?

By Kevin Silverman

Perhaps one of the broadest areas of consensus in regenerative circles is the philosophy of viewing “food as medicine.” One particular trend under scrutiny with this paradigm is the meteoric rise of vegetable oil consumption over the past sixty years (in this context, we are defining these as oils extracted from seeds, grains, and legumes like soybean oil, canola/rapeseed oil, corn oil, safflower oil, peanut oil, cottonseed oil, and others.)


Opinion | Let’s launch a moonshot for meatless meat

By Peter Prato Photo: Peter Prato for The New York Times

I’m a vegan, but I’m also a realist. There’s no chance humanity is going to give up meat, en masse, anytime soon. That said, we can’t just wish away the risks of industrial animal agriculture. If we don’t end this system, soon, terrible things will happen to us and to the planet. Terrible things are already happening.


Cultivated Meat Passes the Taste Test

By Aryn Baker

Renowned Israeli gastronome Michal Ansky knows her food. She’s a professional taster and a Master Chef judge. So when she was invited to the world’s first public blind taste test pitting lab-grown, or cultivated, chicken up against a conventionally raised product, she jumped at the chance. It was a historic opportunity, but she was also confident that she would be able to tell the difference.