The Magazine of The Sierra Club
A Burger That Vegans Can Love?
Inside Impossible Foods’ quest to make a meatless patty
food and drink
Seven Ancient Grains to Lend Your Plate Green Panache
These time-tested grains require few pesticides, fertilizers, or irrigation
In this story:
food and drink
Southerners Have a Nose for Change
Food writer and historian John Edge explores how food has shaped the South
Six Spirits to Help Toast the Planet's Health
Sustainable operations honor the close link between agriculture and distillation
In this story:
food and drink
Patagonia Intends to Help Solve Climate Change With Snacks
How the outdoor apparel giant is navigating the food world
No More Annoying Produce Stickers! (If You’re Swedish)
U.S. growers are too frightened to adopt laser-printed labels
In this story:
food and drink
Pass the Boxty: Vegan Irish Recipes for a St. Patrick’s Day Feast
Vegan takes on traditional Irish food and drink that lower your carbon footprint
Some Food for Thought on “Moral Meat Eating”
What will it take to change our entrenched dietary patterns?
Buffalo River Hog CAFO Threatens America’s First National River
C&H Hog Farms produces millions of gallons of animal waste in “Jewel of Arkansas”
Toward a Moral Case for Meat Eating
By consuming other animals, we can affirm our animal nature, drawing ourselves closer to the earth
