Unhinged, Bonkers, and Delicious
These artists are prototyping alternative culinary futures to inspire food production that is more just, biodiverse, and beautiful.
Get Up to Speed On the State of Eco-Fashion
The race is on to bioengineer carbon-neutral, recyclable, biodegradable, and affordable materials.
Trouble in the High-Rise Hothouse
Big indoor farms are attracting big investments. But transforming agriculture might depend on putting nanofarms everywhere — maybe even in your home. by Corby Kummer
The “Clean Meat” Industry Has a Dirty Little Secret
Manufactured meat may be safer and better — but first, producers need to get rid of the icky ingredients.
Meat Doesn’t Grow on Trees—But Maybe It Could
What if your steak came from the greenhouse instead of the slaughterhouse?
The Bugs that Give Wine Its Flavor
Can sequencing a vineyard’s microbiome make it possible to reverse engineer a fine wine?
Will You Eat CRISPR Produce?
Gene editing will make plants hardier and healthier. Hopefully people won’t freak out.
Are You a Wizard or a Prophet?
A new book argues that technology and environmentalism clash. But that’s not a useful way to think about the future.