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 ...

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 ...

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 ...

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… ...

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By Theodore Ross 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 ...

Grange halls, like the one in the Anderson Valley in California’s Mendocino County, have been around for more than 150 years. The Grange began as a fraternal organization for farmers… ...

The James Beard Media Awards are one of the most prestigious honors out there for folks like us at FERN, who make journalism about food and the environment. That’s why it is such a pleasure that we ...

FERN and KQED’s The California Report “Grange halls, like the one in the Anderson Valley in California’s Mendocino County, have been around for more than 150 years. The Grange began as a fraternal ...

FERN and Inc. Magazine “ [T]the investigation into Mary ­Mahoney’s Old French House goes back to early 2016, after a confidential informant told a Marine Patrol officer that he wanted to discuss ...

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 ...