This morning, the USDA and the Department of Health and Human services finally issued a new set of American dietary guidelines. Just a few hours later, the first lawsuit over those same dietary recommendations was announced.
You might think you’re buying from small food producers at the store, but you’d be surprised at what companies are really pulling the strings. This chart reveals the big time food processors that own 92 of the most popular organic food brands.
As a planet, we're producing and eating more meat than we used to. But just what does that look like in terms of our plates 40 years ago versus today? This chart shows us exactly.
If you believe in global warming, and that people should take measures to limit its destructive effects, then you should also believe in eating less meat. Not no meat, necessarily (nobody is demanding you become a vegetarian), but less meat.
Are we about to hit "peak meat"? Globally, meat production has skyrocketed since the '60s. But though our appetite for meat shows no signs of slowing, our ability to devote huge swaths of land, water, and feed to its production may be hitting its limits.
Per Johansen's photographs of meat and vegetables stuffed into clear bottles are at once fascinating and grotesque, showing foods in arrangements that may make you lose your appetite.
An alleged startup claims that it wants to make and sell "artisinal salami" made from celebrity tissue samples. Even if it's a joke, it raises the question: What are the ethics of consuming lab-grown human meat?
They're nutritious, easy on the environment, and plentiful. So, why aren't we eating more — or any — bugs?
The United States is a massive country, one filled with a variety of regional cuisines and a wide array of potentially edible animals. Why, then, does such a small selection of animals show up in grocery stores?
If beef is red and chicken is white, what kind of meat do we humans carry about on our bones? Of course you want to know.
If the Jurassic Park bar and grill started serving up some of their cloned dinosaurs for dinner, which ones would go on the menu and which ones would be safe from human consumption? PopSci asked Montana State University paleontologist David Varricchio to weigh in on which dinos would be especially delicious and…
Russian artist Dimitri Tsykalov has an unsettling knack for sculpting and arranging everyday foodstuffs into forms that would be more at home in a gross anatomy lab than a kitchen. Cauliflower takes on the appearance of undulating folds of grey matter. Lunch meat is transformed into the muscles of the head. A…
Lady Gaga has nothing on this guy, who has bravely donned a full suit of armor made from slabs of meat and twine. The question is, for the love of Gene the Cow, why?
Fans of Carl Sagan's cherished 1980 astronomy miniseries Cosmos rejoice! A lost fourteenth episode — about the awe-inspiring Meat Planet — has been found after decades of neglect. In this rediscovered footage, such geological features as the gristly mantle and Mount Sustenance are given their documentary due.…
Cattle and other livestock create tons of damaging greenhouse gases, particularly when you consider everything humans have to do to turn a cow in a field into dinner on your plate. There may be one environmentally friendly solution: eating bugs.
Want real meat that's completely cruelty free? For the first time, scientists have grown a pork chop in a laboratory, a breakthrough that could lead to a future of meat that could be harvested without killing animals.
Meat eaters looking for ways to enjoy a guilt-free hamburger have looked to ethical ranches and more humane slaughtering methods. But some suggest that instead of getting rid of factory farming, we should eliminate cow's pain.
Maybe you've heard of the Alien Fresh Jerky store in Baker, California, where you can buy tasty, dried strips of beef taken from the carcasses of cows abducted and mutilated by aliens. It's the ultimate in recycling, actually - the aliens do their experiments, and people driving the highway through Baker get a tasty…
In five years, you'll be eating a hamburger that no animal died for. Instead, that burger will have been grown from a tiny sample of cells in a plant-and-mushroom bath. The cow who donated the cells will be frolicking in a meadow somewhere, having long forgotten the annoying poke from a tissue engineer with a…