Food Glorious Food: Audubon

Food Glorious Food: Audubon

Michele Berger
Published: 03/09/2011

We all need it. We all think about it (some of us more than others). And it has more of a connection to the environment than most people imagine.

The riddle’s solution? Food! And you can read all about it in the March-April Audubon, a special issue, now online.

We cover the entire food cycle, from harvest to cleanup—hence the compost on our cover (on the left there). There’s a piece by writer Jane Braxton Little about how West Coast winemakers are embracing chemical-free grapes, and one by Audubon’s Alisa Opar about the future of genetic engineering in food.

In his regular feature, Ted Williams writes about seafood guides and fisheries policies, a piece New York Times restaurant critic Sam Sifton yesterday commented on in the paper’s Diner’s Journal blog: “A fine column on the politics of fisheries management quotes the steadfast fishing guide and conservationist John McMurray, on a problem with publishing lists of sustainable fish: not enough people see them.”

In the same post, Times writer Jeff Gordinier had this to say about Gretel Schueller’s green branding article in the Mar-Apr Audubon: “The next time you head to the grocery store, consider taking along this handy guide to the vexing flurry of food labels.”

So dive right in and as always, let us know what you think. We love to hear your feedback.