Insight and inspiration in turbulent times.
-How world rice trade sparked price riots
-Our £17bn waste mountain: Annual bill for throwaway Britain
-Resistance to Weedkillers a Growing Problem for Engineered Crops, NAS Report Says
-In India, Wal-Mart Goes to the Farm
-What it will take to feed the world
-Report Says Contaminated Meat Is In Supermarkets
-Crop Diversity Pays Off
From activists to politicians, everybody loves to talk about the promise of green jobs. But in reality, who the heck actually has a green job, and how do you get one?
-Urban farms herald green city ‘revolution’
-The art of hen keeping
-Hoophouse ventures prove crops can thrive year-around in Michigan
-On job creation—local fruits and vegetables vs. corn and soybeans
-Central Illinois produce 48 weeks of the year?
-From farm to fork
At last, some thorough reporting on genetically modified organisms (GMOs) in the mainstream media. Reuters reporter Carey Gillam takes a look at the weaknesses in the US regulatory framework for GMOs, and the resulting blockade against independent research, and thus gives context to the current consumer backlash to GMOs worldwide.
Cachexia is a term which means being in a general bad state of health, seemingly referring to the American medical system and the health of Americans in general. Rather than taking a reactive approach to health care (such as taking pills to mask symptoms), do-it-yourself (diy) health involves taking a proactive approach–claiming and maintaining health as a normal condition of daily living.
Dandelions are particularly high in Vitamin A, Vitamin C, Calcium and Iron. Most of all, it is extremely high in Vitamin K – one cup has more than five times your daily needs. Unlike many wild foods that take a long search, dandelions are found in almost every garden, green and field. And while many wild plants require special training to identify and discriminate from similar-looking poisonous plants, dandelions can be readily identified by every schoolchild.
Lacto fermented sauerkraut will cure what ails you, tastes great, and the delightful smell will clear a room of normal people.
-Why We All Need to Demand Organic and . . . Worship the Worm (book review)
-Rooftop Gardens and Community Plots Welcome City Bees
-Enduring Farms: Climate Change, Smallholders and Traditional Farming Communities
-She yanks their food chains
-The Return of the Multi-Generational Family Household
-Energy trumps the environment, poll finds
-Study: health tends to improve during recessions
-Dash for Poland’s gas could end Russian stranglehold
-Natural-Gas Data Overstated
-BP fights to limit controls on shale gas drilling
Mendy Heaps, a stellar English teacher for years, had never given much thought to the food her seventh-graders were eating. Then her husband, after years of eating junk food, was diagnosed with cancer, diabetes ,and high blood pressure and suddenly the french fries, pizza and ice cream being served in the cafeteria at rural Elizabeth Middle School outside Denver, Col., took on a whole new meaning.
In Europe and North America, eating fresh perishable produce out of season usually means hauling it in refrigerated containers from regions where it’s in season, or growing it locally in heated greenhouses…Although these greenhouses boast extremely high yields, the amount of fuel needed to heat them generally far exceeds the amount that would be needed to haul an equivalent amount of produce from a region where it’s in season.
