Eric Garza

Eric Garza resides in Vermont’s Champlain Valley and works in at the nexus of food and energy. He teaches classes and offers workshops and public lectures regionally, and studies the energy flow through small farms to help enhance farm viability.


Genetically Modified Escalation

How much money, effort and time must be wasted in the service of feeding today’s GMO escalation trap? By the time one side wins, society will have lost.

November 7, 2014


I’ve Been Pollan-ated

Several groups teamed up to bring Michael Pollan to the University of Vermont for a question and answer session and book signing this past Thursday evening, and I was lucky enough to attend the event. 

November 3, 2014


Energy, Diminishing Returns and the Future of Food

This game of investing energy towards the procurement of food is one that Homo sapiens – and all living organisms – have played for millennia.

October 14, 2014


To Cook or Not To Cook: The Question of Polycyclic Aromatic Hydrocarbons

Most, but not all, polycyclic aromatic hydrocarbons are toxic.

September 16, 2014


To Cook or Not To Cook: The Question of Acrylamide

Acrylamide is produced in food when the amino acid asparagine reacts with sugar, particularly glucose, when heated above 248 degrees Fahrenheit…

September 9, 2014


To Cook or Not To Cook: The Question of Heterocyclic Amines

In a former life I earned a masters degree in environmental chemistry, toxicology and risk assessment, so anytime the word ‘toxin’ is mentioned my ears perk up, particularly when I hear it in the same sentence as the word ‘food’.

September 4, 2014

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