Dov Hirsch

The Global Food Crisis

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In this episode Crop To Cuisine speaks with Joel K. Bourne Jr. author of National Geographic Magazine’s June cover story, The End of Plenty – The Global Food Crisis. We discuss the relationship between food, agriculture, population growth, and the consequences of ignoring it all. We are also joined by Chef Ann Cooper. Chef Cooper spent years redesigning the Berkley, CA school food system…And lastly, we get tips on how to transform a garden into a community building experience from CSU Extension agent, Carol O’Meara.

The Department of Redundancy, Redundancy Department

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Today I’m starting another Adapting-In-Place Class, beginning with the basics of evaluating whether you have a future where you are, what your other choices are, and then triaging your situation, but I’ve already written a good bit about those things, so I want to a basic and essential element of triage – establishing redundant systems.

Don’t Buy Stuff You Can Not Afford

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Last week I described friedmanism, defined as the dissemination of dangerous positive illusions, in the context of the ongoing sixth mass extinction of life on Earth in the 21st century. I come down to Earth in a different sense today, discussing the dangerous positive illusions that have been evident in the equities and commodities markets lately. I argue that the American economy is likely to be sluggish for many years to come. It’s not a hard argument to make.

Temporary Recession or the End of Growth?

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Everyone agrees: our economy is sick. The inescapable symptoms include declines in consumer spending and consumer confidence, together with a contraction of international trade and available credit. Add a collapse in real estate values and carnage in the automotive and airline industries and the picture looks grim indeed.

The Real Dirt on Organic Food

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The findings in last weeks’ FSA report that there is little to choose between organic and “conventional” food in terms of the major nutrients is hardly a surprise. For many including myself, less rigidly defined labels such as “local” and “chemical-free” have been more important especially if we can see for ourselves how the food is grown.