By its very nature, mezcal—the precursor and parent to Mexico’s legendary tequila—is an endangered beverage. It must be made from wild agave, which is in increasingly short supply. But a determined mezcal scientist thinks he has an answer.
On a frigid, eight-acre farm just outside downtown Sebastopol, Paul Kaiser has devised a hyper-intensive form of organic agriculture that is grossing more than $100,000 an acre. And, he believes, saving the planet at the same time. Yet a number of farming experts see trouble on the horizon.
In an era of chronic drought, could desert crops become the new sustainable dinner?
You drink eight glasses of water a day. But you consume far more through the food you eat. A special report.
No matter how organic your shopping is, when you sit down to a plate of leafy greens, chances are you are supporting farming methods that contribute to global warming. There are, however, other options.