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 ...

By Theodore Ross My upbringing was, geographically speaking, a little unusual. I spent my childhood moving back and forth between New York City and Gulfport, Mississippi, my father in the North and ...

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… ...