California’s Napa Valley has a microclimate that produces world-famous wines, but what happens as the climate warms up? Vintners are using advanced technology to conserve water, while scientists are testing varieties that could replace the cool-climate Pinot Noirs of today.
Since the Darfur crisis began in 2003, women living in the refugee camps walked for up to seven hours outside the safety of the camps to collect firewood for cooking, putting them at risk for violent attacks. Now, researchers at Lawrence Berkeley National Laboratory have engineered a more efficient wood-burning stove, which is greatly reducing both the women's need for firewood and the threats against them.
From KQED Education Do Now: Soda, while sweet and inexpensive, may not be worth drinking. Sugary drinks can have many negative health effects, including a 26% greater risk of type 2 diabetes for regular soda drinkers (one to two cans per day). Should soda and other sugary drinks be taxed for health reasons? Why or why not?
As Oregon and Colorado vote on GMO labeling, advocates say they learned from the defeat of a similar measure in California in 2012. Watch the video to learn more.
San Francisco-based artist Phil Ross creates sustainable materials from mushrooms. What started as an art project has now turned into a budding startup.
Insect protein is all the buzz lately, and for good reason — it doesn’t require many resources to produce. Now one urban farmer in Ohio wants to cash in on that trend.
Lots of people are experimenting with ways to deal with urban blight. In this new video from QUEST Ohio, watch how one man is turning an abandoned house into what could be the world’s first “biocellar.”
High-quality, high-protein, and healthy shrimp are being grown indoors in Wisconsin, far from the seashore.
Farmer and environmentalist Wendell Berry discusses agricultural policy and current trends in the sustainable food movement.
Community-supported fisheries seek to reverse the trend of diminishing local seafood supplies.