Solutions www.nytimes.com Frank Bruni: Is the burger nearing extinction? Meat has more competition — and less justification — than ever before.
Solutions www.nytimes.com How to cook with plant-based meats You may have tried restaurant versions, but making them at home is another matter. J. Kenji López-Alt has tested them and offers practical advice.
Solutions www.nytimes.com Nestlé says it can be virtuous and profitable. Is that even possible? The world’s largest food company is trying to show it can be environmentally sustainable and still make money. Activists are skeptical.
Solutions www.nytimes.com Growing meat in a lab that doesn't look like mush In their quest to make a lab-grown steak, researchers devised a form of scaffolding made with gelatin.
Politics www.nytimes.com No one is taking your hamburgers. But would it even be a good idea? No, the Green New Deal doesn’t ban beef. And while cutting back on burgers can help your own health and the planet’s, getting rid of cows entirely is another question.
Opinion thinkprogress.org Republicans are the real threat to hamburgers, not Alexandria Ocasio-Cortez GOP climate inaction will drive megadroughts that make beef a scarce commodity.
As Biden prepares to block the sale of U.S. Steel to Nippon Steel, pollution concerns persist in Pennsylvania
A Pennsylvania fracking company with more than 2,000 environmental violations selected for federal environmental justice funding
Op-ed: “I’m sorry, I can’t hear you” — disabling environments in Cancer Alley and the Ohio River Valley
