The Magazine of The Sierra Club
How to Cook With Seaweed (and Why You Should)
It's sustainable, it's healthy, and it tastes good
food and drink
When Life Gives you Wildfires, Go Looking for Morels
In which the author attempts to cope with fire season by eating her way through the burn zone
In this story:
food and drink
Is Eating Goat Meat Green?
Fact-checking sustainability claims about the trending ruminant
Policymakers Race to Curb Edible Waste
Striving for 2030 sustainability goals amid the climate crisis
Dig Into Food-Upcycling Apps
Digital solutions that save money and resources while slashing food waste’s massive emissions
How COVID Changed How We Eat
Beyond sourdough starter and wiping down milk cartons, we learned that we are part of larger systems
In this story:
food and drink
How Maple Syrup Producers Are Protecting Their Product From the Climate
A sweet story of adaptation
In this story:
food and drink
“Meat the Future” Takes Viewers to the Meat-Growing Lab
The new documentary reveals what it means to cultivate meat from animal cells
In this story:
food and drink
Pass the Boxty: Vegan Twists for a St. Patrick’s Day Feast
Vegan takes on traditional Irish food and drink
I Decolonized My Diet for Black History Month
How to eat like your ancestors
In this story:
food and drink
