A nonprofit environmental group has sued the U.S. Food and Drug Administration, claiming the agency failed to regulate toxic chemicals found in “antimicrobial” soap and other personal care products.
I don’t think of myself as especially hard working. I started my career at The New Yorker as a young staff writer—and in those days in New York publishing circles, the day began at ten a.m. That’s when the receptionist arrived, the switchboard opened. As a result, twenty-five years later, if I’m sitting at my computer by nine-thirty I still think to myself, “I’m early!” (Not only that, but twenty-five years later every place else I’ve ever lived still seems cheap by comparison.) Still, even with that laggardly start, I’ve managed to get done most of what I set out to do, and I’ve never spent a lot of time whining about how hard it all is. If Americans are supposed to be good at anything, it’s hard work.
The White House is screaming like a stuck pig. WikiLeaks’ release of the Afghan War Documents “puts the lives of our soldiers and our coalition partners at risk.”
Chair of the Senate Agriculture Committee Sen. Blanche Lincoln (D-Ark.) called on the U.S. Senate yesterday to pass the stalled renewal of the National School Lunch Program known as the Healthy, Hunger-Free Kids Act of 2010. Time is running out for the bill, with precious few working Senate days left before the election.
SUNDAY, AUG 15th. Stop in for a free sample cup of ice cream with toppings from 4-7 pm. Taste the organic difference! Plus, all day on August 15th, get 10% OFF on all regularly priced frozen desserts. (Does not apply to sale items.)
San Francisco-based food journalist Stett Holbrook and documentary filmmakers Todd Dayton and Greg Roden are in the middle of raising the money to shoot a pilot episode of “Food Forward,” which will focus on “people who are changing how we eat in America.” Instead of the dire, depressing images of the Oscar-nominated documentary Food, Inc., they’re looking at the people who’ve rejected the industrial model in favor of small-scale, sustainable food production.
A new online film from WhyHunger, “The Food and Climate Connection: From Heating the Planet to Healing It,” highlights the impact of today’s global food system on the climate and how a community-based food movement around the world is bringing to life a way of farming and eating that’s better for our bodies and the planet. Featuring interviews with farmers, community leaders, and sustainability advocates, the film highlights how the industrial food system is among the greatest contributors to global warming and how sustainable farming practices can pose a powerful solution to the crisis.
Frank Morton, an organic seed breeder from Philomath, Oregon, explains the current structure of the global commercial seed industry, as part of our ongoing series, Seeds of Life.
Dozens of companies, as well as many academic laboratories, are pursuing the same goal – to produce algae as a source of, literally, green energy. And many of them are using genetic engineering or other biological techniques, like chemically induced mutations, to improve how algae functions.
BP filling stations across London have been shut down by activists. Environmental group Greenpeace said it had cut fuel supplies to all 50 BP stations in the city. The oil firm said 35 had been shut but 18 have now re-opened.