Amanda Little is the author of The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World, a five-year adventure into the lands, minds and machines shaping the future of sustainable food. She has a particular fondness for far-flung and hard-to-stomach reporting that takes her to ultradeep oil rigs, down manholes, into sewage plants and inside monsoon clouds. She has written about energy, technology and the environment for the New York Times, Washington Post, Bloomberg, Wired, Rolling Stone and NewYorker.com. She has interviewed notable figures, like Barack Obama and Lindsey Graham, and has been interviewed by journalists, including Terri Gross and Fareed Zakaria
Read a selection of Little's op-eds in Bloomberg Opinion: "Trump's Beef Gambit Is Easy Pickings for Biden and Harris"; "Diseased Chicken for Dinner? The USDA Is Considering It" and "Racial Inequities in Food Go Far Beyond Insidious Branding."
In a time that feels unsettled and uncertain, technology and those who create it will play a crucial role in what’s coming next. How do we define that future, as opposed to letting it define us? At a special TED Salon held as part of the Dell Technologies World conference and hosted by TED’s Simone […]
Continue readingOur planet is getting hotter and drier. Drinking water is in short supply, but there are two largely untapped sources: the ocean and sewage. To get a taste of what might be in store for our faucets and understand the pros and cons, journalist Amanda Little goes to California.
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