Cheese can take a heavy toll on the climate, according to a report from the Environmental Working Group. Get hints for eco-friendly cheese consumption.
Seafood sustainability ratings don't get to the heart of the matter: If global warming continues unabated, there won't be any fish left to eat.
Worldwide, we waste about one-third of all the food we produce. Help buck the trend by eating more parts of your fruits, veggies, and animals.
At Michelle Obama's event announcing that several retailers will open stores in "food deserts," James Gavin said he'd like to see Walmart double its U.S. store count.
How sustainable is your jar of Ragu tomato sauce? That is an insane question, says self-described “anti-foodie” Frederick Kaufman in his TED Talk. Sustainability, Kaufman suggests, can be sort of like porn: you know it when you see it. But people really want it to be quantifiable. Kaufman describes efforts by a grand consortium of scientists, farmers, agribusiness, and environmentalists to track all the inputs into a product and mush those into one number that would reflect its overall sustainability.
The Environmental Working Group released the Meat Eaters Guide to Climate Change + Health, and it contains surprises for climate-conscious eaters.
Lookin’ sharp!Can you keep a secret? I think I’m in love. The object of my affection is about 5’4″, slender, and she’s the sharpest tool in the shed. Did I mention she’s a redhead? I’ve taken her out twice now, and we danced around the garden like we were made for each other. I’m talking, of course, about my new stirrup hoe. Equally enamoring is our new low tunnel — a temporary structure made of curved metal and special fabric that lets light and water in. My partner, Brian, keeps exclaiming, “How did we ever grow anything without a low …
You can’t have a great place without great beer.In part one of my musings on food and “great places,” I painted a bleak picture of the U.S. food landscape: one in which a handful of companies churn out mountains of low-quality food, competing not to see who can put out the best product, but rather to see who can most deftly and deeply slash costs. The fixation on cost-cutting gives rise to all manner of dysfunctions, including the erasure of skilled food trades like that of the butcher and the rise of a vast, low-wage, low-skill army of food-system workers. …
Is this your idea of a great place? Didn’t think so.Photo: Robert TerrellDavid Roberts has been sketching out a positive, unifying agenda for progressives under the banner of what he calls “great places.” It isn’t enough, David argues, to rail against the snarling philistinism of Sarah Palin or engage endlessly in the “decrepit political arguments that dominate U.S. politics.” Instead, he urges us to: see things with fresh eyes, to think anew about the unique challenges and opportunities of our historical moment. We’re in a time of profound, rapid change and we need an agenda that looks to the future …
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