Meat alternatives, school lunch

Creating meat in the lab in the face of climate change and population growth

Seven years ago, scientists unveiled the first laboratory-created hamburger. Benjamin Aldes Wurgaft explores the quest to generate sustainable proteins in the lab and the...

12 min

Building plant-based meals from the kingdom of vegetables

Driven by his history of African descent and the memories of being raised in a family where both men and women cooked and built community around the table, Bryant Terry...

10 min

Low wages of cafeteria workers go hand in hand with quality of school lunches

Thirty million children participate in the nation’s school lunch program. Jennifer E. Gaddis shows that the missing ingredient in the recipe of its success is the school...

9 min

Changing the broken food system that feeds children

One of the challenges of modern parenting? Feeding kids. Writer Bettina Elias Siegel reports on the difficulty of raising healthy eaters in the age of processed foods in...

9 min

M. Georgina review: 4 dishes to try at Melissa Perello’s debut LA restaurant

LA Times restaurant critic Bill Addison hits up chef Melissa Perello’s new spot at The Row in downtown Los Angeles. Named after her maternal grandmother, Perello’s M....

5 min

Appreciating frog legs for leap year with New Orleans chef Donald Link

Hopping back this leap year to our conversation with Chef Donald Link for a look at frogs. Link describes hunting dow frogs in their swamps of Louisiana.

3 min

Perfect Sunday supper? Roasted chicken thighs, braised leeks, Cara Cara oranges, and more

Market Report correspondent Gillian Ferguson catches up with Sam Sifton at the Hollywood Farmers’ Market, where he imagines the perfect Sunday supper of roasted...

8 min

Creating meat in the lab in the face of climate change and population growth

Building plant-based meals from the kingdom of vegetables

Low wages of cafeteria workers go hand in hand with quality of school lunches

Changing the broken food system that feeds children

M. Georgina review: 4 dishes to try at Melissa Perello’s debut LA restaurant

Appreciating frog legs for leap year with New Orleans chef Donald Link

Perfect Sunday supper? Roasted chicken thighs, braised leeks, Cara Cara oranges, and more

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