The Magazine of The Sierra Club
The Dark Side of the Chocolate Industry
A new report links chocolate companies to the deforestation of West Africa’s national parks
In this story:
food and drink
food and drink
Brewing Beer Into Bioplastics: An Oktoberfest Tale
Savvy brewers dream of a plastic-free future for six-packs
Three Organic, Fair-Trade Alternatives to Coffee
One writer’s quest for an energizing sip to feel good about
In this story:
food and drink
Saving Elephants, One Cup of Tea at a Time
First came bird-friendly coffee and salmon-safe beer; now it's elephant-friendly tea
Are Foods Labeled "Organic" Also GMO-Free?
The ever-organic Mr. Green has the answer
Michael Twitty Wants to Reconnect African Americans to Their Food
The Afroculinaria food blogger discusses food, history, and his new memoir
Seven Options for Dairy-Wary Ice Cream Fans
Plant-based frozen treats taste a lot better than they used to
In this story:
food and drink
Digitizing the Farmers' Market
Disrupting the traditional grocery store model for a more sustainable food system
In this story:
food and drink
How to Enjoy a Guilt-Free World Chocolate Day
The bitter truth about the sweet treat—and ways to savor it ethically
In this story:
food and drink
Throw the Fourth of July BBQ of Vegans' Dreams
A grillable feast that’ll win the hearts (and stomachs) of even the most avid carnivores
