foodIdeas2 Refugee Crises—and Their Dark Lessons for the Coming FamineBy Yasmin GreenFinally, a Smart Air Fryer We Actually LikeBy Joe RayIdeasThe ‘Shamanification’ of the Tech CEOBy Manvir SinghScienceClimate Change Breaks Plant Immune Systems. Can They Be Rebooted?By Gregory BarberScience130-Year-Old Menus Show How Climate Change Affects What We EatBy Ian RoseScienceThe Secret to Tastier Fake Meat? Breeding Better BeansBy Jack McGovanScienceThe FDA May Nix the Word ‘Milk’ From Your Almond Milk CartonBy Tom PhilpottGearThe Trendy, Spendy Future of Tech-Enabled Indoor FarmingBy Boone AshworthScienceRising Food Prices Will Make Obesity Rates Worse, Not BetterBy Chris BaraniukScienceHow to Fix the US Baby Formula ShortageBy Sabrina WeissScienceThis Startup Wants You to Eat Ground-Up Chicken BonesBy Matt ReynoldsScience‘Flash Droughts’ Are the Midwest’s Next Big Climate ThreatBy Diana KruzmanScienceFarming Drives Toward ‘Precision Agriculture’ TechnologiesBy Tom Johnson ScienceThe War in Ukraine Is Threatening the Breadbasket of EuropeBy Maryn McKennaScienceClimate Change Is Taking a Big Bite out of Our Food SupplyBy Tom PhilpottSecurityIce Cream Machine Hackers Sue McDonald's for $900 MillionBy Andy GreenbergScienceFor Insect Farming to Work, Scientists Need to Build a Better BugBy Matt ReynoldsSecurityGet Ready for Cyber-Attacks on Global Food SuppliesBy Emily Orton ScienceThis Startup Is Trying to Make Juicy Steaks Out of Thin AirBy Grace BrowneScienceGot an Invasive Army of Crayfish Clones? Try Eating ThemBy Kate ConnollyGearGrab a Snack—and Combat Food Waste—With This AppBy Julian ChokkattuScienceIs There Really Such a Thing as Low-Carbon Beef?By Matt ReynoldsScienceCan Synthetic Palm Oil Help Save the World’s Tropical Forests?By James DinneenIdeasIt’s Time to Start Feeding Insects to PigsBy Antoine Hubert More Stories
