Food & agriculture – Nov 23
Food crisis leading to an unsustainable land grab
Soil erosion threatens land of 100m Chinese
Fields of grain and losses
We’re all farmers now
Finding a solution to soil’s carbon problem
Food & Water
Geopolitics – Nov 21
U.S. intel office adds warming to warnings
Director of National Intelligence: Conflicts over resources (PDF)
Germany’s Courting of Oil-Rich Turkmenistan Prompts Criticism
Europe joins international contest for Arctic’s resources
Biofuels – Nov 21
Right to eat comes before fuel, Swiss minister says
South Korean company takes over part of Madagascar to grow biofuels
Cutting Emissions in Rural China
Premature triumphalism
The Transition Town movement has attracted a great deal of attention from within the Peak Oil community. Is it the wave of the sustainable future, or an experiment still waiting for results to come in?
Food & agriculture – Nov 20
Silkworms: an environmentally friendly delicacy?
Game beware: it’s the return of the poacher
Portland’s low-income neighborhoods are city’s ‘food deserts’
United States – Nov 19
Michael Pollan for Secretary of Agriculture (Wendell Berry Senior Adviser)
In the Reality Lounge
Opportunities for clean energy in stimulus (video and transcript)
Deep Thought – Nov 18
Economics blind spot is a disaster for the planet
Ecological Crises and the Agrarian Question in World-Historical Perspective
Abdicating the “A” word, frantically fighting for the familiar
Stoking up the woodstove: winter’s first ritual
Heating effectively with wood requires that one become what I call a woodburning gourmet. To make a really good fire, the wood should be cut and split and allowed to dry for two years in the rick. Dry wood throws at least a third more heat than green wood, and if it burns with a good draft, it does not violate pollution codes and does not block the chimney with creosote.
United Kingdom – Nov 17
Transition: gearing up for the great power-down
Fruit and veg boom needed to feed Britain
Strahan: Letter to the Energy Secretary
Homes with no electric shocks from the bills
Food & agriculture – Nov 15
‘Dig for Victory’ garden – rediscovering WW2 efforts in the UK
Ugly fruit and veg make a comeback
NYT: The protein pyramid
The Southern Willamette bean and grain project (regional food in Oregon)
Food & agriculture – Nov 12
Prices for oil, grains fall — but not for food
Fast Food: Just Another Name for Corn
Saving the nation’s seed supply (slideshow, audio)
Feeding, catching, and butchering chickens
Butchering anything is disagreeable work. But if a person is going to eat meat, he can hardly avoid the work just for that reason and not be a hypocrite. And because chickens are the one animal eminently practical for all homesteads (even the smallest), knowing how to butcher them can be a very handy skill to acquire.
