Food

Have you smelled the little piggies?

In eastern North Carolina, citizens and students rise up for environmental justice

Few places in the world have been pooped on more than Eastern North Carolina in the past 20 years. As jobs in textiles and tobacco moved out over the past few decades, the hog industry moved in, bringing with it the source of the poop: 10 million hogs on 2,300 farms, producing about 19 million tons of waste per year. This waste is stored in huge, open pits called lagoons and then sprayed on surrounding fields, which causes the stench to waft for miles around.

A whole new kind of local

Urban homesteading in Washington, D.C.

Today's slow yet steady movement towards sustainable foods has a decidedly urban feel to it. This morning, sitting at my backyard patio table and drinking my morning coffee, I looked appreciatively out into my backyard and took a satisfying breath. The highway behind my house roared with the morning rush hour traffic, the high rise apartments across the street were bustling with people hurrying off to school and work, and I was sitting in my own piece of urban heaven. In the past three months, my small yet robust rhombus-shaped backyard has turned into a garden oasis rarely found in even the fertile soils of rural areas. Three raised beds and several fence-side beds later, I was staring at the most satisfying seeds I had ever sowed -- and all of this in the middle of Washington, D.C.

Free from the tree

Urban fruit: An untapped resource

Photo: Fallen Fruit. Here's a great local food/art initiative, Fallen Fruit, a map project of neighborhoods where one can collect unwanted fruit in Los Angeles. Humans should be making use of these urban apples, avocados, pomegranates, etc. as much as possible, not raking them up into a garbage bag or compost pile. The folks at LocalEcology have started one for Berkeley, and folks with the Portland Fruit Tree Project collect fruit that grows on neighborhood trees for drop-off at local food banks (check out the links section of their site for other projects like it in Philadelphia, Vancouver, and more). Their harvesting parties look to be very fun and take place on Saturdays, 10:00 a.m. to 12:00 p.m., beginning August 2. Is there free fruit by you?

Bam! Planet Green is cookin' tonight

Catch the premiere of Emeril Green

As previously reported (and punned) TV chef Emeril Lagasse is kicking it up a notch with a new cooking show on Planet Green that addresses viewers’ kitchen-related dilemmas. Catch the premiere of Emeril Green — which may or may not actually be very green (this brief convo with participants suggests a hit-and-miss) — tonight at 8 p.m. Here’s a short preview:

As summer heats up, a tasting of six “natural” white wines

When it comes to white wine, the nose knows. Photo: Tyler Bell When the summer sun rages, there are few antidotes more pleasing than a light dinner and a glass of chilled white wine. Of course, as summers get hotter, it gets more difficult to enjoy that indulgence without thinking about climate change and other ecological degradation. And that leads to a natural question: Where did the wine originate? On some vast agribusiness-like estate that relies on chemicals, or on a human-scale farm that respects the surrounding ecosystem? To identify the latter wines, many consumers look for the organic label …

Gulf dead zone likely to be more gigantic than ever

The dead zone in the Gulf of Mexico may be vaster than ever this year, National Oceanic and Atmospheric Administration scientists predicted Tuesday. Thanks in large part to recent Midwest flooding, the oxygen-starved zone — caused when fertilizer runoff from upstream ag spurs growth of algae that suck oxygen as they decompose — could measure 8,800 square miles, or about the size of New Jersey. The current dead-zone record holder is the 2002 zone, which was 8,481 square miles. The Gulf zone gets its “dead” moniker because it cannot support most marine life, and thus poses a great threat to …

Dispatches From the Fields: The 'far' in farmers markets

For some farmers, distant markets offer the best prices

In "Dispatches From the Fields," Ariane Lotti and Stephanie Ogburn, who are working on small farms in Iowa and Colorado this season, share their thoughts on producing real food in the midst of America's agro-industrial landscape. I don't know how many different farmers markets readers have the opportunity to attend within one area. As a consumer, it seems reasonable to pick one and stick with it. But as a farmer, it's a good idea to sell at multiple markets; it offers the opportunity to sell products at different times during the week as produce becomes available and also increases sales, since the farmer can reach that many more customers at each market. Here in southwest Colorado, the farmer for whom I work attends no fewer than four markets per week. Two of them are fewer than 10 miles from the farm, and the other two are much further afield, requiring drives of 45 and 75 miles to reach. Interestingly, the market that is farthest away is also the most lucrative, and this got me thinking about farm location versus consumer location, a dynamic that makes the buy-local trend a little challenging.

The bees

(thanks LL!)

Demand for food, wood, biofuels driving tropical deforestation, report says

Demand for food, wood, and biofuels will likely contribute to massive deforestation in developing countries around the world by 2030, according to a new report. The Rights and Resources Initiative estimates that if current agricultural land productivity doesn’t increase substantially, by 2030 about 1.2 billion additional acres of land will be needed to meet the world’s agricultural, biofuel, and wood-products demand. What’s more, only about half the land needed by then would be available without using tropical forestland. One solution stressed by the report authors is helping traditional tropical-forest inhabitants acquire formal legal rights to their land, which could potentially …

Got 2.7 seconds?

We've devised the world's shortest survey to find out what kind of actions our readers are taking. You know you want to.

×