How To Eat Seafood Responsibly: A Guide From Chef Eric Ripert
In addition to responsibly sourcing fish, Eric Ripert stresses that seeking out freshness and using proper technique will help guarantee success with fish in the home kitchen. Here are a few ways he recommends keeping seafood cookery interesting, delicious, and sustainable.
Can Mission-Driven Food Companies Scale Up Without Selling Out?
When just 10 companies—including Nestlé, Unilever, and General Mills—control the vast majority of food brands, it raises serious questions about the ability of mission-driven companies to hold on to their original intentions.
Proof That Bad Weather Makes For Good Photography
While most sane people would run for cover at the sight of heavy rain or snow, that’s the precise moment when French photographer Christophe Jacrot pulls out his camera and gets to work.
Everyone Needs To Stop Building Giant Glass Skyscrapers
Any building playing host to hundreds of people is going to have a huge climate footprint, but the glass is particularly problematic. The sunlight has unlimited access into the building, but no way to get out. That’s great for tomatoes, but for people it just means more air conditioning.
Everything You Know About Obesity Is Wrong
Nearly half of 3- to 6- year old girls say they worry about being fat. For decades, the medical community has ignored mountains of evidence to wage a cruel and futile war on fat people, poisoning public perception and ruining millions of lives. It’s time for a new paradigm.
How The Mast Brothers Fooled The World Into Paying $10 A Bar For Crappy Hipster Chocolate
While customers can’t get enough of the company’s bearded, Brooklyn hipster founders, and their brilliantly marketed, $10 “bean to bar” chocolates, a term reserved for chocolate that has been produced entirely under the maker’s control, from the cocoa bean to the wrapped bar, chocolate experts have shunned them.
“A Failure Of The Imagination”, The Story Of A Zero-Waste Restaurant
Five years ago, Douglas McMaster opened the restaurant Silo, hoping to change the unsustainable practices of modern food systems. His aim was simple, yet frighteningly ambitious: create an award-winning menu using a zero-waste food system designed from scratch. This is the story of that restaurant’s first five years.
Building A ‘Doomsday Vault’ To Save The Kangaroo And Koala From Extinction
Incredible feats of genetic engineering and frozen biobanks could prevent Australia’s iconic marsupials from disappearing for good. If that sounds far-fetched, it isn’t. In fact, it’s already happening.
“The Turning Point”, Climate Change From A Different Perspective
“The Turning Point” explores climate change, the destruction of the environment and species extinction from a different perspective. Written, directed and animated by award-winning UK based illustrator and animator Steve Cutts.
How A Farmer Turned 90 Acres Of Wasteland Into A Lush Green Forest
In 1988, Sabarmatee and her father Radhamohan bought an acre of degraded land in Nayagarh district of Odisha. They wanted to set up an experiment to see if a forest using organic techniques. Organic farming was not widespread in India at that time, therefore they had to rely on trial and error.
The Future Of Coffee
Over the past few years, the world of coffee has kickstarted a movement of cultural and creative influence. From unique jute bags, logos, or merchandise—cafes, roasters, and coffee shops around the globe are experimenting with new ways to provide spaces and product packaging that stand out from the crowd.
The Rise Of The Wind Ships
Commercial shipping – for many years resistant to the low carbon revolution sweeping other areas of transportation – is changing fast. Could a new generation of innovative propulsion technologies that harness the power of the wind help the shipping industry clean up its act?
Burning Out
Search and rescue teams train for the worst conditions. But the worst conditions are getting worse. Search teams are stretched. Rescuers are burning out. We are all less safe. Are search and rescue teams ready for the next big disaster?
Why Planet Hollywood Went Bankrupt
In the mid 1990’s, two entertainment moguls along with plenty of huge celebrities like Bruce Willis and Arnold Schwarzenegger came together to create a restaurant business unlike any other. But as quick as this idea grew, the sooner everything came crashing down. This is the story of Planet Hollywood.
How The U.S. Betrayed The Marshall Islands, Kindling The Next Nuclear Disaster
Between 1946 and 1958, the United States detonated 67 nuclear bombs on, in and above the Marshall Islands — vaporizing whole islands, carving craters into its shallow lagoons and exiling hundreds of people from their homes.
Scientists Found Ancient, Never-Before-Seen Viruses In A Glacier
Researchers have recovered evidence of ancient viruses in the glacier ice, including 28 viral groups that are new to science. As our planet undergoes climate change, these frozen records can inform predictions about which microorganisms will survive, and what the resulting environment will look like.
You Can Hike To A 1950s Plane Wreck In Alaska’s Talkeetna Mountains
The Bomber Glacier is aptly named. It comes from the wreckage of a TB-29 Superfortress that crashed on the glacier at the end of a training mission in 1957, killing six of the 10 crewmembers. The airplane, strewn across the ice, has sat where it touched down for more than 60 years ago.
As Fires Rage In The Amazon, Brazil Massacres Activists Trying To Save The Rain Forest
Jane de Oliveira set out to protect the world’s largest rain forest from the corporate interests that are burning it to the ground. Then the armed men showed up.
The Taste Of America
Joshua Smith, 2019 Iron Viz co-champion, used data provided by Pitney Bowes to create a dashboard about how international cuisine shapes food identity in the US. The visualization tells a story of what is on American tables using tile maps that display the prevalence of international cuisines by state, compared to the national average.
Journey To The Place Where Pesto Was Born
Liguria is Italy’s most famous basil-growing region. The herb is lifeblood here. It floods the stands of Genoa’s Mercato Orientale, a dizzying, circular market hidden on the interior of a city block. Everyone agrees that the best basil in Liguria is grown in the village of Pra’.
The Green Sludge That Could Transform Our Diets
One potential alternative food source – both for humans and the animals we eat – is algae. Microalgae is rich in protein, amino acids, fatty acids, and vitamins. Could the green stuff that appears on ponds and lakes after a particularly warm spell be the answer to the planet’s food security problems?