Crops that don’t need to be planted every year can reduce soil erosion and nutrient runoff, but currently have lower yields. These researchers and businesses are working to fix that By Virginia Gewin @VirginiaGewin In 2000, noted crop breeder…
A small boy hauls enthusiastically on his fishing rod. The line flies up and a needle-spined fish strikes him in the eye. Desperate to stay outdoors, he ignores the pain, but his sight deteriorates over the following months. He continues to pursue his love of nature but, now blind in one eye, he is confined to studying creatures that are easy to see: insects. He grows to become the global authority on ants, and in later life is given the moniker ‘the father of biodiversity’.
When Joyce Njenga replaced her traditional open-fire hearth with an energy-saving stove, she was pleased it lived up to its promised efficiencies: using less firewood and halving cooking times. But it also keeps her family warm in cold weather.
A zero waste shop won an ethical business award in Wales on Wednesday night, highlighting a growing trend among retailers to cut plastic use as worry over its environmental impact rises.
Judges praised Natural Weigh in south Wales for educating people about the dangers of single-use plastic and for providing a solution to minimise its use – by asking customers to bring their own containers to buy food by weight.
It used to be that two sorts of people in this part of western Kenya ate crickets: the hungry, and singers who believed consuming the chirping insects would improve their voice. Times have changed. In recent years the business of rearing insects for human consumption – known as entomophagy – has begun to take off in Kenya.
Kai Restaurant have been at the forefront of Galway’s food scene since they first opened their doors in 2011. With unwavering commitment, they have striven to offer excellent food with excellent service whilst holding tight to a philosophy of localism, seasonality, and sustainability.
At the center of the table in a modest, high-rise apartment in the teeming city of Shenzhen, China, a simmering pot of soup stock was surrounded by large platters featuring mushrooms, different kinds of thinly shaved meat, lettuce, potato, cauliflower, eggs, and shrimp. Folding his hands together, Jian Zhang, a onetime rural farmer who now works as an employee for a small consulting firm in the city, asked his fellow diners to give thanks for the meal — the likes of which he could have only dreamed of when growing up in a remote village in the Jiangxi province.
Usually October and November are the months for wild chestnuts, but regardless of timing they are often tiny malformed things with little actual flesh. Sometimes you do come across a good crop, more often later in the season when the seed has had time to fully develop, although the squirrels also know this.
“Everyone was afraid,” recalled Alain David-Beaulieu, the 53-year-old owner and winemaker of Château Coutet in Bordeaux’s Saint Emilion region in southern France. He squinted as he looked over the 30 acres of vineyards his family has farmed for 400 years. Two years ago, a hot summer weighed heavily on his grapes — mostly merlot — and the 2016 vintage had barely squeaked by.
“The grapes weren’t maturing well,” he said. “They were unbalanced.”
Entomologists have taken the act of bugging conversations to a whole new level — recording sexual vibrations emitted by tiny insects living on grapevines in vineyards. What may seem like a callous act of insect espionage is actually an innovative technique in pest management, decades in the making, chemical free and not lethal to anything.
How an obscure Indiana public health official pioneered the campaign against tainted dairy products at the turn of the 20th century.
Goatober, the month-long goat meat celebration, has become an international campaign bringing together dairies, farmers, NGOs and individuals who are passionate about ending food waste in the goat dairy system.
Taking place at the Merlin Theatre in Frome on Sunday 21 October (10am-5pm), The Tree Conference 2018 will promote the message that it is possible to halt deforestation and indeed increase forest cover worldwide. The event will share practical solutions for preserving and renewing our trees and forests, strengthen support for people working with trees and highlight practical strategies for citizen-led tree planting.
BREAD & BUTTER is a love letter to two glorious foods that have graced our tables for centuries. Delving deep into the history and culture behind the bread and butter partnership, Eve Hemingway, baker Richard Snapes, and chef Grant Harrington explore how bread and butter are eaten across the world,
A company in Scotland has unveiled what it claims is arguably the world’s most technically advanced indoor farm. Intelligent Growth Solutions’ vertical farm uses artificial intelligence and specially designed power and communication technologies. The firm says this reduces energy costs by 50% and labour costs by 80% when compared to other indoor growing environments, and can produce yields of up to 200% more than that of a traditional greenhouse.