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Food & Water
Urbanites help sustain Japan’s historic rice paddy terraces
If flocks of city-dwellers will trek to steep hillside paddies to work in the damp spring weather, then nothing seems impossible.
May 22, 2013
The Seed Underground
A delightful and thoroughly enjoyable read: in my many years of reading environmental books there aren't many I could say that about. I found The Seed Undergound on a table at the home of a …
May 22, 2013
Spring Time?
I have ruminated enough times on this blog about climate change that it should no longer pop up its ugly head, and yet it never ceases to amaze me as to how …
May 21, 2013
Guerilla Gardeners Transform London, One Bus Stop at a Time
The Edible Bus Stop (EBS) is a gardening project trying to transform neglected spaces throughout London into vibrant green patches of community engagement. …
May 20, 2013
So Much Wasted Energy - Rethinking food waste
Regardless of terminology, one point is writ clear: the most technologically and economically advanced cultures in the world have the highest rates of food …
May 20, 2013
Foodlab Detroit Fosters New Business Paradigm, Jobs
As Detroit recovers from staggering unemployment due to the mass exodus of the auto industry, small business creation is now being touted by many locals as …
May 17, 2013
Mundraub.org: Sharing our common fruit
In a rural area in the former East Germany, late summer 2009: Shimmering heat, the intense odor of fermenting fruits is in the air. A tree covered with …
May 16, 2013
Counting the Calories and calories
As soon as we step out of our homes in pursuit of food, we cross an energy threshold that is worth considering.
May 16, 2013
The Corporate Enclosure of Seeds Intensifies
If you think that a farmer ought to be able to use the seeds from one crop in the next season, you are entertaining illegal ideas.
May 16, 2013
Lawns Of Purple and Gold
We burn 800 million gallons of gas mowing lawns, and statisticians say that we spill 17 million gallons every year just refilling our lawn machines. If so, …
May 15, 2013
Reexamining Rationing
Recent interviews with Stan Cox author of Any Way You Slice It: The Past, Present, and Future of Rationing and book excerpt.
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