Articles by Grist staff

Fog's decline boosted Europe's warming trend

PARIS — Fog, mist and haze in Europe have declined over the last three decades, a trend that may have stoked regional warming and ironically could be linked to better air quality, a study published on Sunday says. From 1978-2006, temperatures in parts of Europe rose above the global land average, with prominent increases in […]

Sundance goes green as environment takes spotlight

PARK CITY, Utah — Environmental movies with a message are taking center stage at the 25th Sundance Film Festival, with films ranging from vanishing bees and threatened dolphins being screened here. “We are ravaging the earth. We need to think how we treat our resources but more importantly how we treat the people,” said director […]

Eight years of Bush’s environmental actions — the good, the bad, and the ugly

Grist came of age over the past eight years, so it seems only fitting to compile George W. Bush’s environmental legacy in one place. From abandoning Kyoto to censoring climate science, all the bad (and, wherever we could find it, the good) is here. Note: This timeline is based on Grist’s extensive coverage of the […]

Interesting food articles from around the web

My browser's blowing up again with interesting tidbits from around the web. Time to serve up another platter of choice nuggets.

• I've been obsessing over a New York Times blog post on "The 11 Best Foods You Aren't Eating," which originally ran way back in June but was recently revived because of its popularity. The choices have been declared by nutritionist Jonny Bowden as packed with nutrients. They're also all extremely flavorful, and (with one exception) economical.

Most of them carry a kind of unearned stigma. Beets, for example, are one of our most glorious vegetables, but their reputation has been ruined by deplorable canned versions that prevailed in the '70s. Why don't Americans revere cabbage? I can't imagine a better way to consume something fresh and crunchy in the winter than a red-cabbage salad, dressed simply with lemon juice and olive oil. Canned sardines? People tend to recoil from this nutrient-dense, abundant, and, yes, delicious fish. I used to despise them, too; now I can't remember why. (Check out this recipe I conjured up for pasta with sardines a few years back.) And prunes (delicately called in the article "dried plums")? Fantastic -- and unjustly scorned. In an ideal world, this sort of list would be getting hung up in school-cafeteria kitchens across the land, where skilled cooks would debate about how best to teach children to love them. In our own fallen world, school-cafeteria kitchens barely exist (they been replaced by reheating centers for churning out Tyson chicken nuggets), and skilled cooks have long since been sent packing.