Articles
I Realized I Was Trans While Making Cheese
The realization didn’t strike overnight. It took many months. But the daily evidence of one thing becoming another, enzymes turning liquid to solid, milk into curd into cheese, showed me possible futures.
Fame Makes Cheese
Twentieth street is nearly deserted when Fame Toney approaches Beecher’s Handmade Cheese at 1:55 am on a Saturday morning in May. The milk truck driver clambers down from the cab where he’s been napping to meet Fame at the side entrance.
Sod’s Eating Ice Cream and That’s OK
Recently Sod Campbell Tobin has been eating ice cream for breakfast. Either that or a Klondike bar.
“It’s enough to get me up, get me going,” they said. “It’s what I like, it puts me in a good mood starting my day.”
Soil Carbon Sequestration is No Silver Bullet
Farmers have also been touted as linchpins in solving this crisis, due to soils’ ability to sequester carbon. However, a recent study shows that soil can’t capture enough carbon to outweigh emissions.
State Bill Would Aid City’s Move Toward More Climate-Friendly Food Sources
New York City’s efforts to green its food system have been limited by a conflicting state law that says food must be procured by government entities based on cost alone. A bill being re-introduced in the upcoming legislative session in Albany could change that.
Studies show top surgery is safe for fat patients, but some surgeons still mandate weight loss
“You might have everything that would set you up for success. But then there’s the BMI cutoff and all of a sudden you don’t have any surgical options ahead of you.” - Fan Liang, medical director of the Center for Transgender and Gender Expansive Health at Johns Hopkins.
The best way to raise cows sustainably? Set them free
An old farming technique called silvopasture, which allows cows to graze on a variety of plants in forests and tree-filled pastureland, is seeing a resurgence across the world
A Cheesemaker’s Farewell to Beecher’s Handmade Cheese NYC
On this floor, I smashed my fingers, tore apart the tendons in my wrist and shoulders, cried in pain and frustration, laughed myself light-headed, built a body I learned to love, wiped mold, scrubbed butter fat, burned my nostrils with cleaning chemicals, and seared my fingertips with too-hot water. In this room, I grew, changed, and found myself. And, I made thousands and thousands and thousands of pounds of cheddar cheese.
