A growing number of researchers and pastoralists around the globe have found remarkable, untapped opportunities in nature’s water cycle. It turns out that animals, plants, soil, and air have long collaborated to regulate our climate through water—until we disrupted their partnership. An environmental author sees a pathway to reconciliation.
Now that manufacturing wages in Asia are starting to rise, some U.S. industries have started to bring their businesses back to our own shores. Many others remain skittish, however—of our tighter regulatory environment, of the high cost of U.S. labor, and of the paucity of workers who know how to make things anymore. Can that spiral be reversed?
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.
In Brooklyn, a former nuclear engineer borrows from the Caribbean’s traditional methods of distilling rum, reviving America’s first spirit in the process.
A molecular biologist is finding what could be dangerous levels of heavy metals in plants like kale, often called the “queen” of the vegetable kingdom. And they’ve shown up the most in organic varieties.
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.
A California biologist finds toxic metals in kale, gets slammed for it on the Internet, and then finds evidence that this metal could be more troublesome than he had thought.
A gastro-scientific investigation of why cooks believe food tastes better (note: much better) when it’s cooked in a ceramic pot. Tour guide: Paula Wolfert, the legendary queen of American clay-pot cooking.
Was Jared Diamond right to call agriculture the worst mistake of the human race? Industrial agriculture vastly expanded the world’s food supply, but it’s also based on a fossil fuel economy that is slowly running out of juice. Are the alternatives like this “permaculture” operation in Wisconsin ready for prime time? Photo courtesy of newforestfarm.net
Mark Sturges doesn’t advertise and clients have to find him by word of mouth, but find him they do. He’s become a master of an agricultural art as old as agriculture itself: basic compost.