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A new retreat in the Hudson Valley from the perennially hip, Taavo Somer
Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.
Every year, the food industry generates up to 8 million tons of crab, lobster, and shrimp shells, many of which are either dumped back in the ocean or end up in landfills. Now, a biomaterials startup called TômTex wants you to wear them instead.
The only book you need on the permaculture revolution
Intuitive thermostat, designed by the Godfather of the iPod, learns from you to save energy and money
