Do the people of the modern state of California need to continue to fight over water? Won’t we be better off if we use it more efficiently and share it among our many legitimate stakeholders during good times and bad?

For most American students, school lunch consists of bland, mass-produced, reheated meals. But some school districts are upgrading their cafeteria menus with local organic produce, grass-fed meats and made-from-scratch recipes.

The National Restaurant Association uses mandatory $15 food-safety classes to turn waiters and cooks into unwitting funders of its battle against minimum wage increases.

The fact that Noma is closing, citing an “unsustainable business model” as the reason, coincides with a historic moment that goes beyond the problem of intern labor (but is related to the ugly economic reality of fine dining).

Tip to journalists: COP27 and food price inflation are part of the same story.

Sometimes solutions present themselves in unconventional ways. For me, the missing pieces of my college experience were a shovel and a hand in the earth.