Year: 2015
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When a Company Drops a Controversial Ingredient, They’re Not Doing It For Your Health
It turns out there are reasons to question the do-good intentions of recent reformulations in the food industry from Pepsi, Chipotle and the rest. Beth Skwarecki writes.
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How to Use Heat Energy Radiating from the Earth’s Core To Produce Food
Geothermal energy, the flow of heat energy radiating from the earth’s core, provides unique opportunities for cost efficient, sustainable food production and processing in developing countries, says a new report published by FAO on 7 April 2015. Baher Kamal reports.
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A Song in the Heart
We get back on track with The Ghost and the Owl Wife. Fiction from Cole Hornaday.
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The Acquisitive Gaze
Rob Horning considers how Pinterest went from being a social site for sharing to just another excuse to try to sell you an identity.
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Congrats on the 10-Year Anniversary YouTube, Now Please Fix ContentID
ContentID = broken for years. Time to fix. Amul Kalia reports.
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Food Stamps Are Worth Double at These Michigan Farmers Markets—Helping Families and Local Businesses
Fresh food is the basis of community. When local markets partner with government subsidy, beautiful things can happen. Here’s one example. Araz Hachadourian reports.
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Scott Atran on Youth, Violent Extremism and Promoting Peace
On 23 April, 2015, Prof. Scott Atran addressed the UN Security Council, to our knowledge the first time an anthropologist has ever been asked to speak to this body.
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The Mysteries of Chanticleer
Omar Willey gives his account of last Saturday’s Chanticleer concert at Town Hall.
