How do you fix a food system that isn't simply broken but has been captured, top to bottom, in the name of profit?

• Our food system isn't simply broken, it has been captured, top to bottom, in the name of profit. Austin Frerick shares the stories of seven agricultural titans, their rise to power, and the consequences for the rest of us.
• For almost a decade, renowned Mexican chef Enrique Olvera veered away from serving tacos at Pujol, his Michelin-starred Mexico City restaurant. Now, he celebrates them with taco omakase at the bar.
• Oaxacans claim if you eat chapulínes (grasshoppers), you will return to Oaxaca. Anthropologist Jeffrey H. Cohen looks at the consumption of these insects and the women who make a living selling them.
• Travel and food writer Caroline Eden hiked between the Black Sea and the Caspian Sea, discovering recipes along the way.

Connect with Good Food host Evan Kleiman on Substack.

Passionfruit, overlapping food crises, and what federal spending cuts mean for local food banks

• Seven years after chef Jeremy Fox released On Vegetables, he offers a cookbook with a different focus, On Meat.
• Michael Flood of the Los Angeles Regional Food Bank explains what the massive cuts to SNAP, USAID, and DOGE mean for local food assistance programs.
• Dr. Stuart Gillespie analyzes the cascade of overlapping crises impacting our food system — and he proposes solutions.
• At the farmers market, passionfruit from Carpinteria goes into an LA mole.

Connect with Good Food host Evan Kleiman on Substack.

The real story behind "no tax on tips" and the best vegan cheese

• Eyal Press reports on the fight to raise the minimum wage for tipped workers
• Animal and food activist Miyoko Schinner prides herself on making dairy-free butters, creams, and cheeses
• Chloe Sorvino exposes the hidden corruption and corporate greed within the meat industry
• Mike Cirone travels from See Canyon near San Luis Obispo to share his apples with farmers market shoppers.

Connect with Good Food host Evan Kleiman on Substack.