Food

Deconstructing Dinner: Exploring Ethnobiology III

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In May 2010, Deconstructing Dinner travelled to Vancouver Island where two international conferences on ethnobiology were being hosted. Ethnobiology examines the relationships between humans and their surrounding plants, animals and ecosystems. Today, more and more people are expressing an interest to develop closer relationships with the earth. This leaves much to be learned from the research of ethnobiologists, and in particular, from the symbiotic human-earth relationships that so many peoples around the world have long maintained. On this part III of the series, we listen to two presentations that share research into the relationships between indigenous peoples and marine life in what is now called British Columbia and Alaska.

Buried Treasure

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What could be a simpler, more secure food supply? Even if the electricity goes off, even if the house blows away, even if we are visited with “the rocket’s red glare and bombs bursting in air,” our buried treasure will be safe.

My 10-Mile diet … in a global food system

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This morning, while making my now habitual (how quickly habits can change) breakfast of eggs from my neighbor Tricia, onions, tomatoes, and zukes from my backyard garden, I heard a story on Democracy Now about the food riots in Mozambique. Wheat prices soared due to crashing supplies, and people could no longer cope. Thirteen people died when police apparently ran out of rubber bullets and started using real ones.

A nation in decline part 3: an unhealthy nation

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There used to be a lot of men and women like our friend. Thin, wiry, fit, able to do hard physical labor outdoors, to hike, ski, swim. Every now and then, we see an older man or woman, walking proud and erect, slim and trim. In the west, the man might have on boots, a cowboy hat, denim shirt, and stiff blue jeans. Like our late friend Val from Tucson. Today, such people look strange and out of place. Modern America is the land of the unfit.

Crop to Cuisine: Food Corps, help with the harvest, and From the ground up

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This week on Crop To Cuisine. We speak with Curt Ellis of the award winning documentary, King Corn, about his new projects, Food Corps and Truck Farm. Carol O’Meara joins us to help with the harvest. And Aubrey White is with us for another installment of From The Ground Up, our exploration of the adventures facing the New American Farmer. All that, headlines in food and farming, and more.

The future of our food system: Our changing climate and food availability

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According to a recent article in the Royal Society’s journal Philosophical Transactions B, agricultural areas that typically experience extreme weather events every “one in 20” years will see an average rise in temperature of 3 degrees Celsius (4.8 ˚F) by 2050. And most places “will be hotter by 1 to 3˚ C.” This could increase the intensity of drought or floods and their effects on agricultural production. But the several articles that discuss climate change provide no firm conclusion on the effects of changing temperatures on crop yields and resource availability in different countries.

Animals I: birds, bats and bumblebees

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Most people who think of animals at all in the context of producing food at home think of livestock and not much else. To make an garden yield in the absence of abundant fossil fuels, though, many wild creatures need to be recruited to fill roles in the garden ecosystem. The Archdruid explains…