The Shadowy World of Food Innovation
When most of us think about food, it’s usually a question of how things taste or how they make you feel. Foodies are concerned with their palate and food critics toss around terms like texture,...
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How Are Dying Bees Affecting Our Lives?
Getting stung by a bee can hurt, but losing bees forever can hurt even more. It may be hard to see why bees are so important to us, but did you know that 1 of every 3 bites of food we take comes from a...
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Why Hot Chocolate Looks Better in an Orange Cup
What’s the trick to making a truly satisfying hot chocolate? It may be less about the ingredients you use and more about which mug you use to drink it. Researchers at the Polytechnic University of...
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Asia’s Five Most Tantalizing Spices
Asian food, not surprisingly, is diverse, since the continent is the largest and most populous. But much Asian food is renowned for its spiciness. From Indian to Chinese, Thai to Vietnamese, there is...
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Congo Game Ranger Conservationist Atamato Gunned Down
Michael McBride from Alaska with murdered Upemba National Park Head Ranger Atamato I was in the Congo a few months before this tragedy in association with The Frankfort Zoological Society which was...
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How Much Do Americans Pay for Fruits and Vegetables?
The average American spends a great deal of time in the grocery store. While frugal shoppers will tell you to stick to the outskirts of a store, where the meats, dairy, and fresh fruits and veggies...
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Talking Poop With Author of “The Origin of Feces”
Any talk of poop usually induces giggles, but for David Waltner-Toews, it led to a book. Since the dawn of life, excrement has been a source of energy and food, and an important recycler of nutrients...
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Hawaiian Cultural Charter School Demonstrates Food Sustainability
Kumu Hula Auli’i Mitchell dedicated the ritual ulu planting with traditional story and dance Kua o ka ‘La ——— the syllables roll off the tongue as only the Hawaiian language can, like the white...
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10th World Wilderness Congress To Convene in Salamanca Spain Oct. 4
These Kayapo emphasize the importance of including indigenous voices in environmental conversations about the world’s future...
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New Oceana Study Finds 33% of Seafood Mislabeled
At Ocean Views, we’ve covered the specter of mis-identified seafood several times. Today, the conservation group Oceana released a new report that brings the issue into even more focus. Oceana...
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Geography in the News: Breadfruit, Food Source for the Tropics
By Neal Lineback and Mandy Lineback Gritzner, Geography in the NewsTM and Maps.com WHAT IN THE WORLD IS BREADFRUIT? Although obesity is in the news in the West, starvation and malnutrition are...
View ArticleAfrican Pangolins in Chinese Soup Bowls
Why is it that the bad predictions so often come true? An article I wrote on the illegal trade in Asian pangolins for National Geographic News nearly five years ago ended on a portentous note. The...
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Grabbing at Solutions: Water for the Hungry First
Drip irrigation, shown here in Niger, can help save water, eventually reducing the pressure that drives water grabs. Photo: Bernard Pollack, Worldwatch Institute This piece is part of Water Grabbers:...
View ArticleThe Shadowy World of Food Innovation
When most of us think about food, it’s usually a question of how things taste or how they make you feel. Foodies are concerned with their palate and food critics toss around terms like texture,...
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Chilean Seabass Goes From “Take a Pass” to “Take a Bite”?
By Alison Barratt of Monterey Bay Aquarium Is it really OK to eat Chilean seabass? For nearly a decade, we’ve been hearing “Take a pass on Chilean Seabass,” that pirates are plundering our oceans to...
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Tribes Living in Historic ‘Cultural Crossroads’ of Ethiopia’s Omo Valley...
Tribal woman, Omo Valley, Ethiopia © Matilda Temperley / www.matildatemperley.com It rises in Ethiopia’s Shewa Highlands, and flows for 760 kms through terraced hillsides, volcanic outcrops and fertile...
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Geography in the News: Hot Chocolate
By Neal Lineback and Mandy Lineback Gritzner, Geography in the NewsTM and Maps.com LOVING HOT CHOCOLATE A new type of chocolate came on the market around 2010. Chocolate makers boasted that acticoa,...
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The Fish We Need to Feed 9 Billion People
Traditional fishing on Lake Pátzcuaro in Mexico. Photograph by Régis Lachaume, Wikimedia Commons By Andreas Merkl, President, Ocean Conservancy Smart fisheries management is a great place to start a...
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Edible QR Codes Make Sustainable Sushi Fun and Convenient
Made of rice paper, edible QR codes help diners learn about the fish they eat at San Diego’s Harney Sushi. Photograph courtesy of Harney Sushi Guests at the upscale Harney Sushi in San Diego now get a...
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Good for Business and Good for the Ocean
Tourism and biodiversity are among the Ocean Health Index goals. Photograph courtesy Valerie Craig. On June 8, people from around the world take a moment to celebrate the beauty and bounty of the...
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