Three Mile Island, the nuclear plant in Pennsylvania that melted down on this day in 1979, is synonymous with nuclear disaster. The meltdown was stopped before any serious damage occurred, but 34 years after this near miss at Three Mile Island, how safe are we from this kind of catastrophe? Ask the residents of San […]Read More..
The top 400 wealthiest people in America own more riches than the bottom 180 million. The system is broken. But we don’t need to look far to find a better one. Do you shop at a food co-op? Then you’re supporting a democratically-owned corporation that works to serve its members instead of distant shareholders focused […]Read More..
This week started off with some fantastic news: The Art of Fermentation is in the running for a James Beard Foundation book award! Nominated in the Reference and Scholarship category, Sandor Katz’s tome on all things fermented automatically joins the ranks of nominees vying for the foundation’s prestigious Cookbook of the Year. We’ve got our […]Read More..
When Judy Wicks opened a restaurant in her Philadelphia home, she didn’t set out to change the world. But over the years she became not only a successful business woman but a game-changing activist, who, according to Inc. magazine enacted “more progressive business practices per square foot than any other entrepreneur.” From pioneering the focus […]Read More..
There’s a reason why we still haven’t heard the official story about the extent of contamination after the nuclear meltdown at Fukushima: when the radioactive waste hits the fan, the regulators just plain lie. Two years ago today, the tsunami that swamped eastern Japan set off a nuclear meltdown at Fukushima, just 200 miles north […]Read More..
While the industrial food system is busy pioneering plows guided by satellite, and engineering transgenic frankencrops to pair with their ever more toxic pesticides, a quiet revolution is taking place. If you don’t know what you’re looking at, you might think there’s a sudden boom in the cutesy historical re-enactment industry, but the truth is […]Read More..
As March rolls in like a lion, we’re entering what some gardeners and farmers call “the hungry gap.” This is the time when the ground is starting to thaw, but it’s still too cold and dark to plant new seedlings. Meanwhile your root cellar is running low, and you’ve long since devoured all those dilly […]Read More..
You’ve heard it before. “Big Farma” says the only way to end world hunger is with more GMOs, more monoculture commodity crops, more pesticides, more chemical fertililzers. But there is another way. Instead of using high-tech inputs, farmers are producing abundant, varied, and healthy crops by mimicking natural processes. A pioneer of this practice is […]Read More..
Buildings use a whopping 42% of America’s total energy each year, and a mind-boggling 72% of all electricity generated. That’s more than any other single sector of the economy, and according to the research in RMI’s book Reinventing Fire cutting the wasted energy from buildings by maximizing efficiency could save, get this: $1.4 trillion! You […]Read More..
“Could it be that bees are telling us that the methods we are using to manipulate them, although well intentioned, are actually condemning the bees to death?” — Ross Conrad, from Natural Beekeeping (Revised and Expanded edition) Bees are some of the hardest workers in all of agriculture — but they’re on the verge of […]Read More..