Food

  • A new preserve keeps chilis from going up in smoke

    A tongue-smoking red chili may stay out of hot water thanks to a new botanical area in Arizona, the first in the U.S. set aside to protect wild relatives of domesticated crops. The botanical area — a four-square-mile parcel in …

  • New Mexican gives new definition to ranch home

    Ask any rancher — these days, desperation is a lot more plentiful than grass on the western range. Beset by a lousy beef market and increasing costs, it is virtually impossible to make a cattle ranch pay. Jim Winder in …

  • Ethnic Cleansing in the Chicken Coop

    I didn’t plan it this way, but I have birds of three different sizes in my chicken coop, which is a bad idea. The coop has a floor-to-ceiling chicken-wire divider down the middle. On one side are 40 full-grown layers …

  • There's Farming and Then There's Farming

    A while ago, Beth Sawin and Phil Rice, researchers at the Sustainability Institute, put together a graph that I can’t get out of my mind. It shows Midwest corn yields doubling from about 60 bushels per acre in 1950 to …

  • Pollinators making a run for the border

    When most of us hear of undocumented border crossings between Mexico and the western United States, we immediately think of devastating social problems: refugees fleeing poverty and political oppression, or drug runners laundering money and offering controlled substances to our …

  • A Tale of Two Fisheries

    At the beginning of this millennium, the Norse began to fish what is now called the Grand Banks off the coast of Newfoundland. In 1501, the Company of Adventurers to the New Found Lands was chartered in England to make …

  • Song for the Bluefin Tuna

    Carl Safina is a fanatic fisherman. He’s especially fanatic about ocean fish, which got him interested in seabirds, which got him into serious biology, which got him infuriated about what he was seeing in the fisheries, which got him to …