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Seattle Plans Public Food Forest

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Fruit foraging zone to be planted in the heart of the city

Believe it or not, there was a time when food didn't come packaged for purchase at a grocery store, when eating a meal meant going out and finding food yourself. Eager to get in touch with our foraging roots, a growing group of people are getting passionate about picking wild food from our own backyards. Now, progressive minds at the city of Seattle are hopping on the foraging bandwagon, with......read more

Seattle's Food Forest is Open for Foraging

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After a successful planting season, America's first urban food forest gets set to produce forageable edibles

Last year, we let you know about a successful proposal to plant a food forest on unused green space in Seattle's Beacon Hill neighborhood. With a seven-acre parcel land donated by Seattle Public Utilities, and a $100,000 grant from the city, the Beacon Food Forest is set to become the nation's largest forageable space. We're happy to report that the project is going full steam ahead, with......read more

Jonathan Safran Foer on Meat

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Breathtaking photos of East African wildlife.

In Jonathan Safran Foer's latest book "The Eating of Animals" the lauded novelist dives deep into the complex morality of eating meat. An avowed vegetarian, Foer stops short of preaching the vegan way of life, but presents some pretty damning testimony about factory farms and the lives of animals raised on them. The Atlantic correspondant Jeffrey Goldberg had a discussion with Foer......read more

Alter Eco: Outstanding In The Field

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For artist and chef Jim Denevan, ephemeral land art and sustainable food provide the same charge.

In this clip from ALTER ECO, Denevan discusses his work cooking impromptu meals from local ingredients and making temporal art in the sand....read more

Catch Me If You Can

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New rules of the sea mean new recipes on the plate.

Like so many fisheries around the world, the seafood stocks off the Southeastern coast of the U.S. have been decimated by overfishing. The situation is so critical that regional fisheries managers believe that many of the most commonly fished species, including grouper, sea bass and red snapper, are in danger of disappearing for good. Recreational and commercial fishing for those species have......read more

After-Party Pondering

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David Vega dishes up some food and drink ideas for the morning after.

As I write this I think back on the past few days’ efforts to make small daily changes to my eating habits. Believe me, I’m not one to deny myself the things I enjoy; I’m more likely to find something that both satisfies my cravings and that I can feel good about eating. Applying it has actually been much easier than I expected. If I stick to satisfying the senses, I find myself wanting to......read more

Earth (Hour) Night

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Try this at home.

Always well-informed on all things green design, the good folks at Inhabitat tipped us off on the Breezeway House, the certified by the ...read more

SHFT Natural Wine Tasting

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Organic food and sustainable wines at the pop up gallery/shop

Our first pop-up gallery and shop, which comes to a close this week, wound down with a small wine tasting by wine expert Jeffrey Meisel, who educated folks about natural, organic and bio-dynamic practices and brought an amazing and interesting sampling for us. Organic chef and cook-book author Anna Getty made crustinis with home made sun dried tomatoes on organic goat cheese; and Staci......read more

Monsanto Scores Legal Victory

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U.S. Supreme Court decision clears path for genetically modified alfalfa.

In the first ever U.S. Supreme Court decision on genetically modified crops, justices overturned a lower court’s ban on the planting of alfalfa seeds engineered to resist a Monsanto herbicide. The case is a win for the biotechnology industry, and potentially sets a precedent for future litigation on GM foods. Alfalfa is highly susceptible to being outcompeted by weeds, so it's important......read more

From the Farmbox

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Shawn Traylor takes a day away from his farmbox cooking odyssey to plant his very own Russian-style garden.

Taking a slight left turn at Albuquerque now, folks, so please remember to keep all arms, legs, and capes inside the vehicle. Today we’re going to change it up a little and forgo the usual cooking and talk a little about growing things that will be cooked at a future date uncertain.   As you may have learned from previous posts on this very Web log, I have the amazing fortune to be......read more

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