The Cold Chain
The Colonial Language of White Food Culture
A lot of white food bloggers, nutritionists and chefs talk about “discovering” new recipes that are almost always deeply established in tradition and history. White folks writing about “new” foods, “discovered” ingredients, and recipes they’ve “stumbled upon” is a form of colonialism.
Deep Dive: Agricultural Emissions
As our planet continues to warm due to anthropogenic greenhouse gas emissions, contributor, Alex Schultz, breaks down those contributed by our agricultural systems in an effort to inform agricultural policy development and person consumer decision making.
Deep Dive: Food Apartheid
We’ve been using a lot of important vocabulary for talking about anti-racism in the food system. Two terms we often see are “Food Desert” and “Food Apartheid”. While these two terms are closely related, within them lies a critical distinction that sheds light on the reality of these scenarios.
The Burden of the “Dairy Surplus” on Black Communities
Connecting the dots between the USDAs multiple nutrition programs, how they are all majorly controlled by the dairy lobby, and how they are knowingly harming the health of Black Americans. We cannot have a sustainable food system unless it is an equitable food system.
Resource Guide for Anti-Racism Food Systems Work
We have made the commitment to dedicate our work to justice in our food system, and we want to use our small platform to elevate the work that so many anti-racist food and agriculture organization are already doing in our country. Grounded Grub is not claiming to lead the charge on anti-racist work in the food system. There are so many incredible individuals and organizations who are already doing this important work and we hope that we can amplify their voices so that our peers, particularly our white peers, can educate themselves and take action.
Emergency Food Response during COVID-19
In this article we connect some of the dots around emergency food response by anti-hunger organizations and the large amount of perishable food that is going to waste during the COVID-19 pandemic. We cover broad systemic cracks in our food system, how this can lead to waste, and how organizations are responding nationally.
Marine Food Systems: Seafood Sustainably
This article explores seafood, the practices that drive the industry and its sustainability (or lack thereof), and what you can do to be a more sustainable seafood consumer!
Deep Dive: Organic
This deep dive article takes us into the world of organic certification, what “organic” really means, and why you might choose organic foods.
Drinking Responsibly: Rum
For the third part of our “Drinking Responsibly” series, we explore Rum. derived from sugarcane, this neutral spirit is one often mischaracterized by simplicity. With its deep and complex history, its huge breadth in cultural variation, and the seemingly endless number of ways to use it, it’s no surprise that it’s so popular amongst bartenders, college students, fine liquor aficionados, and pirates alike.
The Moral Bean
Contributing author, Nic Pavao, shares his knowledge on how to be a sustainable consumer while sourcing your beans, making your coffee, and handling your waste, but not without sprinkling in little nuggets of history, social commentary, and plant science.
The Magic of Aquafaba
Aquafaba, or as I like to affectionately call it “magical bean juice,” is the liquid that chickpeas are cooked and canned in and is a common substitute for eggs whites in vegan recipes. The idea that I could make something delicious from something I previously viewed as food waste got me so excited.
Drinking Responsibly : Gin
For the second part of our “Drinking Responsibly” series, we explore Gin, a unique spirit in every sense of the word! We take a look at the drinks’ history, production, and consumption, offer advice on how you can enjoy it more sustainably, and even show you how to make your own!
Local Food Purchases, Food Safety, and COVID-19
Contributor Emma Volk shares updates on local food sourcing and farmers markets during the COVID-19 pandemic. She covers issues of food safety and food waste and how our complex systems are responding during this time of crisis, and how you can continue to support local sustainable food!
Faces of Food: Manju Kumar (@zerowastefarmer)
Manju Kumar is the founder of the first ever bamboo toothbrush company (Brush with Bamboo), is the manager of the Sarvodaya Institute, and food systems visionary. We are thrilled to be featuring Manju and her wisdom in the next installment of our Faces of Food series.
Faces of Food: Eugenia (@eugreenia)
Contributor Nicole Lee interviews social media influencer, Hong Kong-based vegan activist and food systems change maker, Eugenia in the next installment of our Faces of Food series.
Deep Dive: "The Munchies"
If the writers/creators of Grounded Grub are anything, they’re curious, so today felt like as good a day as any to get to the bottom of “the munchies”, what it ism why it happens, and how you can be prepared, all with the help of #science.
Making the Most of Your Food: Lessons on food waste from Karamoja, Uganda
Contributor Tara Hammonds shares lessons learned about our relationship with meat, food waste, and making the most of resources during her time living and working in Uganda.
Community Supported Agriculture: The Pervasive Value of CSA Programs
Fizzy Funky Fresh : Kombucha 101
I, like so many people I know, am borderline obsessed with Kombucha, but had no idea what it was or how it was made until fairly recently. This article breaks it down, and takes you along on my personal journey with this fizzy funky fresh drink!