There's been a flurry of activity in Congress over the past month as legislators clear off their desks and prepare to leave DC for the August recess. The cheat sheet we've created below summarizes the most significant food and agriculture related bills they've been working on, why they're important and their current status.
This week, we're thinking about the impacts - both positive and negative - of technology. From trains spilling oil to drones uncovering factory farm pollution, it's a lot to make sense of. Eco News is here to help.
Under a tent at Chicago's Green City Market, Chef Sandra Holl began selling delicious pastries with a local, sustainable touch. Four years later, she and her husband Mathieu established a brick-and-mortar location and have been dedicated to local farmers ever since. Read on to find out how Sandra keeps everything from her ingredients to food waste local and sustainable.
Americans eat over four pounds of shrimp per person per year, but the environmental and ethical problems facing the shrimp industry are staggering. Learn all about the diminutive crustacean and find out the best ways to choose sustainably and ethically produced shrimp in this week's Real Food Right Now.
When you find yourself in Las Vegas during the sweltering, 108-degree heat of the summer, is there a better way to beat the heat than to head to the sweltering, 125-degree heat of Hoover Dam? That's just what one of our staff members did recently. Check out her photos of the dam and of a rapidly declining Lake Mead.
A big part of sustainability includes protecting the Earth's creatures and habitats. On top of other Eco News, this week we bring you stories from the food, water and energy sectors about protecting the natural world - from bees, to the marshes of Iraq, to a desert island's unique dwellers.
Meet our latest Eat Well Hero, Michigan Chef Matthew Pietsch of Salt of the Earth, a rustic American restaurant focused on seasonality and sustainability. Chef Pietsch's dedication to sustainability and local cuisine includes planting and managing a huge garden (fed by compost from scraps from the restaurant) and regular trips to his local farmers' markets.
Summertime and gin go hand in hand. If you're the cocktail drinking type, nothing is better on a warm day in the sunshine than a gin and tonic on ice with a slice of lime. However, gin wasn't always so respectable. It was the favored drink of the poor, the down and out and of sailors - but it's come long way since then. And after it fell from favor in the last few decades, gin is getting a second look from craft distillers both here and abroad.
We've all heard it many times from our mothers, doctors and even Michelle Obama: eat more fruits and vegetables. But for millions of Americans, finding fresh food can be difficult. Local and organic food has become popular in mainstream culture, but a truly sustainable food system is impossible unless everyone can afford, and has access to, fresh, healthful food.
Fans, air conditioners, sitting in the shade - there are lots of ways to stay cool on hot days. Many options for cooling, like air conditioning, require energy. Let's take a closer look at air conditioning, its efficiency and a few alternative cooling options.
Sometimes it's the little things we do that make the biggest impact - especially when they inspire others. In this week's EcoNews, many of the stories we found are about just that: a food pantry brings produce to low-income people, a tweak in wording helps Californians save water and it's now easier for under-served communities to get solar. See these stories plus more!
Ok, so maybe there is no nonprofit called SkipShowersForBeef.com, but the Yes Men stunt does raise an important discussion about the vast amount of water involved in beef production. Here we add to that discussion -- if you eat beef, which kind of beef you choose makes a big difference.
People dedicated to sourcing, preparing and serving local, sustainable food are vital to the sustainable food movement. Chef Joel Miller at Ravine in Mississippi doesn't just source sustainable food - he regularly visits the farms that supply his kitchen, shops at farmers' markets multiple times per week and even raises some of Ravine's ingredients on-site. Read on for an interview with our latest Eat Well Hero!
In the modern American diet, bug eating is generally confined to the dare - but things are rapidly changing. Crickets are acquiring a dedicated following as a sustainable, versatile - and some say delicious - food. Easy to raise and prepare, and with a pleasantly nutty flavor, crickets may be just the bug to ease us in to insect-eating.
Even the best plans sometimes leaves us with a little more produce than time - and it's not uncommon to face a crisper drawer that is threatening to expire. In those moments, turn your extra vegetables into quick pickles! Mix it up with different seasonal veggies and flavors, and enjoy these pickles all summer long.
If you're a shark lover, we don't need to tell you that this is Shark Week, the Discovery Channel's sensational celebration of all things shark. Instead of faux documentaries and specials that play on bloodthirsty stereotypes, let's respect that the ocean is home to these curious, powerful animals. Let's reclaim shark week!