Rio’s Recipe for the Olympic Games

Rio’s Recipe for the Olympic Games

The usual weather in Rio de Janeiro during winter is somewhere between 71 F and 86 F. Around 9 a.m. in late July, the sun shines strong on the horizon. Rather than enjoying the warm winter weather last year, Romano Fontanive, the executive chef at Sol Ipanema Hotel,...
Tsukiji on the Verge of Change

Tsukiji on the Verge of Change

During the chaotic early-morning auctions, some of the best seafood in the world passes through the crowded stalls, bound for restaurants in Tokyo and around the world. How will this beloved institution handle a controversial move to a new location? Tokyo’s Tsukiji...
The Early Years of Logistics

The Early Years of Logistics

We increasingly want more information about our food. We want to see, at least once, the faces of those who bring food from fields to plates. The farther we’ve gotten from the farm, the more important transparency has become. To better understand a system that is...
Food Movers: Beasts of Burden

Food Movers: Beasts of Burden

In the United States, we are accustomed to thinking of draft animals as relics of the pre-combustion engine past or, at historic sites like Colonial Williamsburg, as nostalgic attractions. But draft animals remain ubiquitous in other parts of the world as central...
Food Movers: Behind the Wheel

Food Movers: Behind the Wheel

Annette Womack gets to work at 7 a.m. and clocks in at the Giant Food distribution center in Jessup, Maryland. Thanks to her seniority with the company — she’s worked for Giant Food for 21 years — she’s got first pick of the daily delivery routes. She chooses a long...