Articles by Grist staff

Why Does Bill Richardson Hate America?

Democratic presidential candidate unveils ambitious energy plan Today we bring you part 16 of “Promising Energy Policies Put Forth By U.S. Presidential Candidates Who Don’t Have a Chance in Hell of Getting Elected.” This week, New Mexico Gov. Bill Richardson (D) has been touting his plan for battling global warming. Yesterday, saying the country needs […]

Get Your Vacuum Cleaner Ready

Southern Ocean losing ability to soak up carbon dioxide, researchers say If you’re counting on the seas to soak up excess emissions and get us out of this climate mess, you might need a new plan. Scientists say Antarctica’s Southern Ocean, a whopper of a “carbon sink,” is losing its ability to absorb more carbon […]

Biz leaders and scientists brainstorm solutions to the freshwater crisis

Mary Pearl is the president of Wildlife Trust, cofounder of its Consortium for Conservation Medicine, and an adjunct research scientist at Columbia University. She recently returned from a boat trip through the Galapagos Islands of Ecuador with scientists, conservationists, and business leaders, intended to forge partnerships and develop solutions to the global freshwater crisis. This is the third and final dispatch from her journey. See also her first and second dispatches.

My best intentions were to have a daily dispatch to Gristmill from our weeklong floating seminar on the future of fresh water, but satellite communication from the boat proved iffy as we moved among some of the outer islands. Then, once back in New York, a million postponed obligations got in the way. However, we did have some great conversations on board, which have led to some exciting plans. So rather than the final three dispatches, I offer this wrap-up:

An interview with underground foodie hero Sandor Katz

Sandor Katz. Like a well-made batch of kefir, the ancient cultured milk drink, Sandor Katz has an effervescent quality. Spend time with him or read his classic Wild Fermentation, and you’ll see your food in a new light. Bread, cheese, cured meats, chocolate, beer, wine, vinegar — all are products of fermentation, he points out: […]