Ben Saccone

Filters

Sort by date

Content Type

Are Better Menus a Key to Fighting Climate Change?

Our meal choices are highly influenced not just by what they are but by how they’re presented to us. Researchers at Stanford University have developed a way to encourage meal choices which optimize for consumer satisfaction, reduced carbon emissions, and improved animal welfare—all just by changing menus.

By The Editors Published June 18, 2025

Jody’s World-Famous Steamer Clams

How to get started contributing to the environment, your health, and your taste buds by eating clams? Here’s a quick and simple but extremely delicious recipe you can follow — as long as you don’t mind getting your hands dirty. It was given to me by Jody King, the preeminent shell fisherman of Rhode Island, and it is a wonderful way to celebrate soft shell clams.

By The Editors Published October 10, 2024

I’m a Vegetarian – with One Exception

Nearly every food on the planet has some environmental impact, whether that’s agricultural runoff from overfertilization, or cutting down forest to make room for new pastures or farms. As filter feeders, bivalves, too, have an environmental impact. The difference is, it’s a positive one. (Plus, nutritionally, they shine.)

By The Editors Published October 10, 2024

The Huge Potential and Potential Harm of Rewilding

The practice of developing untouched forests makes the food system the leading cause of biodiversity loss worldwide. “Rewilding” is the process of converting farmland back into the natural ecosystem, and it has great potential to prevent extinctions and sequester CO2 emitted into the atmosphere by human activities. But the process is time consuming, complex, and can be harmful if done without proper considerations.

By The Editors Published September 12, 2024

Where’s the Money?

The food system contributes 1/3 of all greenhouse gas emissions worldwide, yet it’s drastically underfunded when it comes to climate change solutions. Why? Unsurprisingly, there’s no single reason; rather, a host of factors contribute to this neglect, including economics, political will, consumer behavior, and the broad nature of the global food system.

By The Editors Published August 1, 2024

A Tofu Burger for Anyone Who Thinks They Don’t Like Tofu

“No, thanks, I don’t like tofu.” It’s usually said with complete certainty by someone who either has never actually tried tofu, or who has tried it but has yet to have it prepared well. And so, after many dinner parties and a bit of experimentation, Ben Saccone — a recent student of Mark’s at Columbia — finalized his recipe: the tofu burger for anyone who thinks they don’t like tofu. If you’re one of that number, try this recipe and get ready to expand your palate and culinary prowess.

By The Editors Published April 29, 2024

The Ultimate Tofu Burger 

This recipe differs from most other tofu recipes you will see, because you do not press the tofu. The moisture in the tofu is critical for hydrating the cornstarch, and later keeping the burgers tender after pan frying. My ideal burger has lettuce, tomato, sauteed onions and mushrooms, and a drizzle of Carolina Gold barbecue sauce, but of course you can pile on whatever you like best.

By The Editors Published April 29, 2024