Welcome to What I’m Reading, a special series in which we invite interesting people to handpick articles around a theme of their choice.
In this edition, senior baseball writer Keith Law dives into his passion beyond the ballpark: “The future of food sits at the intersection of several of my main interests outside my day job — food, sustainability, and science.”
Keith Law: “Clean eating is a fad diet founded on quackery, pseudoscience, and good marketing. So why are people still so desperate to believe in it?”
KL: “The federal government and antibiotic manufacturers have worked hand in hand to protect the latter’s profits over the public good.”
KL: “Industrial production has made wheat less nutritious and less flavorful. This profile of the director of Washington State University’s Bread Lab, argues for one way to fix it.”
KL: “Two members of the Harvard class of 2013 are growing high-quality mushrooms to serve a market looking for ingredients that can take the place of meat.”
KL: “That cheap produce you see at your local megamart wouldn’t be so inexpensive if pickers had higher pay and better working conditions — and it wouldn’t be so available without immigrant labor, much of it undocumented.”
KL: “Driscoll’s made strawberries a ubiquitous, year-round product by breeding them for looks, size, and durability — not flavor.”
KL: “This series of essays looks at different aspects of the future of our global food supply, including climate change, a growing income gap, and failing regulatory standards.”
KL: “Four companies control 60% of the world’s seed sales — a disaster for both our palates and the biodiversity that our planet and diet need.”
KL: “A fungus is attacking banana plantations, and scientists are racing to engineer a replacement, which may mean all the bananas in tomorrow’s supermarket will be genetically modified.”
KL: “Examining the future of the high-quality, small-batch coffee movement and how a ‘fourth wave’ should include more people in the drive for better coffee.”
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