Rising temperatures in the Mediterranean ha[ve] rendered olive oil scarcer than it had been in recent memory,” writes Lauren Markham, and as prices have risen, so have thefts. “Thieves have ...

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Last December, at the height of Greece’s olive harvest season, two men drove a stolen white truck to the Glyfada mill in a small town not far from Kalamata. After idling the truck for a ...

By Brent Cunningham Yesterday we took you to the Gulf Coast with a story about the latest struggles of the iconic redfish. Today we have a new piece, published in partnership with ...

This was the mid-1980s, when cajun food from the Gulf Coast and New Orleans exploded in national and even international popularity. No single person can take more credit for that explosion than Paul ...

FERN and Smithsonian Magazine “ [A] blackened redfish fillet is not just a symbol of Louisiana cuisine, but the dish that made Cajun cooking a worldwide sensation,” writes Boyce Upholt, noting that ...

The Food & Environment Reporting Network is the first independent, non-profit news organization that produces in-depth and investigative journalism in the critically under-reported areas of food, ...

A lot of excitement at FERN’s virtual HQ this week when we released the trailer for “FORKED: Food politics in the MAHA age.” The premiere episode will drop July 1, with new episodes every two weeks.

The Food & Environment Reporting Network is the first independent, non-profit news organization that produces in-depth and investigative journalism in the critically under-reported areas of food, ...

Louisiana’s coastline is a river delta, formed by the Mississippi over millennia as its current slowed and relinquished its mud into a calm and sheltered gulf. In the back-and-forth contest between… ...