Harvest. It feels like an old word, something people used to do centuries ago. Kind of like blacksmithing and spinning thread. It also feels like Autumn, mainly because the closest I’ve ever come to harvesting anything is picking apples in October in the mountains of Virginia.
Harvesting still happens every year though, and it is the beginning of a journey for our food. If our food successfully makes the trip, it will be nourishment for someone. If not, our food will be lost or wasted, and it would be better if it had never been grown at all.
“Never before has the world had a document that so eloquently unites ethics and environmental stewardship. That is why Laudato Si was the most significant environmental event of 2015.”
“Show your work.”
Does that bring you back to your high school math class in a hurry? That phrase was a near-daily refrain in mine. It didn’t matter if you intuitively, or by sheer luck, got a math problem right. You also had to offer a proof as well. You had to back it up.
By now, we are all keenly aware of the growing trend toward gluten free diets and products. Food producers have met the challenge with a myriad of gluten free options to satisfy those with either an allergy or simply a desire for a diet free of the wheat protein. What many of us may not understand is the challenge faced by those food producers when removing gluten, as it contributes to the freshness and texture of food products.
Biomimicry Global Design Challenge 2015 Names Finalists. New Challenge Opens Hundreds of innovators from around the world engaged in the 2015 Biomimicry Global Design Challenge (BGDC) to improve our global food system by looking to nature for design solutions. Eight finalist team were announced September 30 before traveling to Austin, TX for a special Biomimicry Conference at the Lady Bird Johnson Wildflower Center on October 4.
This week many people in the United States will be spending a fair amount of time laboring over elaborate meals, baking pies, roasting turkeys (or tofurkeys), and beating the lumps out of the gravy. In the developing world, they may not be celebrating Thanksgiving, but there’s still news on the cooking front. Billions of people around the world cook with high-emissions methods. The fuel they use is dirty, expensive, and can be extremely labor-intensive, especially for girls and women.