Features Archive

Conservation Hero, Lawrence Anthony—Saving the animals

Lawrence Anthony (right)[One of the early editions of Organic Connections, published in August of 2007 carried this article on the late Lawrence Anthony. With the enchanting story appearing in various outlets about the elephants he cared for in Africa standing vigil after his death, we have reposted this piece in his honor.]

The date is March 20, 2003. Spurred on by intelligence reports of hidden weapons of mass destruction, U.S. armed forces, accompanied by those of Britain, Poland and Denmark, begin the invasion of Iraq. Along with the entire world, a man named Lawrence Anthony watches from his South African home.

But Anthony’s viewpoint is not the same as ours—he is greatly concerned over the fates of hundreds of animals trapped inside the Baghdad Zoo. Knowing what became of zoos in other war-torn areas such as Afghanistan, Kuwait and Yugoslavia—where the animals were annihilated or died from abandonment and starvation—he is particularly concerned because this zoo is the largest in the Middle East.

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Professor David Montgomery: Our Disappearing Dirt

Professor David Montgomery: Our Disappearing Dirt

by Anna Soref

Global warming, polluted water and air, vanishing rainforests and animal species—our plates are full of worry for the environment. Yet a growing movement wants our attention, concern and action focused on something right under our feet—dirt. Why? We’ve lost about one-third of the world’s topsoil and most of that loss has taken place in the last 50 years.

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Joel Salatin: Life Lessons from a Farmer

Joel Salatin: Life Lessons from a Farmer

by Bruce Boyers

Joel Salatin—farmer, author, featured speaker, and the subject of several documentaries—has spent his life learning from nature how a food system is supposed to function, and putting it into practice at his Polyface Farm. Then, raising his eyes up from his tractor, he has wondered how average citizens, having no connection to the sources of their food and possessing no food security whatsoever, could possibly think they could go on this way.

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Chef Michel Nischan: Serving the Underserved

Chef Michel Nischan: Serving the Underserved

by Anna Soref

It’s not everybody who could turn down a request from the late Paul Newman to open a restaurant, especially if that someone were a passionate chef. But for Michel Nischan, when that offer was made, the time wasn’t right; he was too busy helping nonprofits and socially responsible businesses make the world a better place. Yup, he turned down what most would see as a dream job with a dream partner to continue doing the right thing.

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Temra Costa: The Feminine Side of Farming

Temra Costa: The Feminine Side of Farming

by Anna Soref

If you grew up like most Americans, the word farmer probably conjures an image of a man in overalls, maybe driving a tractor or standing by a trusty dog. Preschool songs and television taught you that men farm and women garden.

In the past decade, however, the farmer concept has evolved to also imply organic, local and farmers’ market.

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Woody Tasch: Slow Money—Gaining Some Control

Woody Tasch: Slow Money—Gaining Some Control

by Anna Soref

Most people don’t know or really understand how big the number a trillion is: that a trillion seconds is 32,800 years; that if you had earned a million dollars every day since Jesus was born, you still wouldn’t have a trillion dollars.

We live in a society largely governed by money and yet most of us don’t truly understand the numbers bandied about when discussing our country’s debt or defense budget. In many ways our relationship with money is akin to that of food: we all need both to survive, yet most of us don’t know much about either’s life cycle anymore.

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Dan Kittredge: Farming for Nutrient Quality

Dan Kittredge: Farming for Nutrient Quality

by Bruce Boyers

What if the criteria for success in agriculture were the nutrient content of produce, rather than quantity of yield per acre? Farmers growing high-nutrient crops could command a higher price by delivering greater value, and consumers would reap the healthful benefits. This might seem like a dream—but for Dan Kittredge it’s a vision and a passion he works at daily.

Remarkably, his seven-year journey to realize this vision all began with one simple, pragmatic decision: he just wanted to be a better farmer.

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Luis Pacheco, MD: Facing the Hispanic Health Crisis

Luis Pacheco, MD: Facing the Hispanic Health Crisis

When Dr. Luis Pacheco throws a health fair in East L.A., people come. Mainly it’s women, but the men come too, joining a long line to see the good doctor. When they finally get their face time, the news is usually bad. The majority are overweight and bordering on diabetic, if they aren’t already. For those who lack health insurance (most), it’s their only chance to see a physician. Plus, everyone knows Dr. P. is the best.

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Gotham Greens: Sustainable Farming in the Big Apple

Gotham Greens: Sustainable Farming in the Big Apple

by Bruce Boyers,

Our system of factory agriculture is exacting a great toll on our planet: 40 percent of the land and 70 percent of the fresh water on Earth is devoted to the growing of food, which, in the process, creates some 30 percent of greenhouse gases. Compounding these issues is the fact that commercial produce is often transported thousands or even tens of thousands of miles to its point of sale, consuming tons of fossil fuel. It is evident that our current agricultural model is a failed experiment in search of a more sustainable solution.

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The Lappés: Big Solutions for a Small Planet

The Lappés: Big Solutions for a Small Planet

Despite the billions of dollars spent by mega-corporations in an effort to promote and keep the unsustainable industrial food system in place, there is growing recognition of the need to radically change the way we produce and consume food. A good part of the responsibility for that insight rests squarely on the shoulders of pioneers such as author, speaker and self-described “possibilist” Frances Moore Lappé. Frances sowed the seeds of a food revolution with her best-selling Diet for a Small Planet back in 1971 and has published some 17 books since that time, in addition to having traveled and spoken all over the world. Frances’s daughter, Anna Lappé, has become a best-selling author, speaker and food activist in her own right. Anna’s most recent book, Diet for a Hot Planet, empowers readers to fight climate change with their dietary choices and advocacy for sustainable food systems.

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Helena Norberg-Hodge: The Economics of Happiness

Helena Norberg-Hodge: The Economics of Happiness

 by Bruce Boyers,

Back in the early nineties, I had occasion to spend a fair amount of time in a Mexican village called Ajijic, on the shores of Mexico’s largest freshwater lake, Lake Chapala. Looking back, I can see now that I was there in the midst of a very pivotal event: the encroachment of a global economy on what had once been a thriving local economy. Daily, still making their way up and down the town’s cobblestoned streets were local merchants of all kinds, selling lake-caught fish, handmade furniture, ice cream, water and many other products. The weekly open-air market sold locally grown fruits and vegetables (the tastiest I’ve ever had to this day), meats, and handmade nonedible products as well.

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Traceability: Tracking from Farm to Fork

Traceability: Tracking from Farm to Fork

The Centers for Disease Control and Prevention (CDC) estimates that one in six (roughly 48 million people) get sick annually from foodborne diseases. Along with various scares and recalls, public awareness of food has increased due to popular cooking shows on The Food Channel, the prevalence of celebrity chefs, and documentary films such as Food, Inc. that peek behind the marketing façade of our industrial food system. This awareness is evidenced in the popularity of farmers’ markets as well as a growing demand for organic produce and free-range, grass-fed, humanely treated farm animals.

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Chile’s Rio Futaleufú: Saving an Endangered River

Chile’s Rio Futaleufú: Saving an Endangered River

Fed by lakes high in the Andes of Argentina, the Rio Futaleufú crosses the Andes—and into Patagonia, Chile—before it finally empties into Yelcho Lake. Along its journey, it creates some of the most breathtaking scenery and whitewater experience to be found in the world, and at the same time it is a potential resource for hydroelectric power that governments and power companies find completely irresistible.

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Chef Tony Geraci Is Cafeteria Man

Chef Tony Geraci Is Cafeteria Man

Three years ago, the name Tony Geraci was known to only a few in the school food industry. Now school systems across the country are begging to see him; top food service companies are courting him; he’s on a first-name basis with food activist legends such as Michael Pollan; and there’s even been a major documentary film, Cafeteria Man, made about him.

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Greensburg, Kansas: Rebuilding the Future

Greensburg, Kansas: Rebuilding the Future

The plants and trees along Main Street—completely illuminated at night with LED lighting—are watered from a system that captures and filters rainwater. The county courthouse, while retaining its original 1914 facade, features a geothermal heating and cooling system, a 15,000-gallon rainwater cistern, and high-efficiency windows. The school has its own on-site wind generator, a ground-source heat pump system, and its exterior is built of reclaimed wood from trees damaged by Hurricane Katrina. Twenty-eight structures in the town are either built to or have achieved some of the highest sustainability standards attainable. In addition, 100 percent of the town’s power is met with offsets from a nearby wind farm, consisting of ten wind turbines, each providing 1.25 megawatts of power.

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GMOs and Pesticides—What Concerns Scientists

GMOs and Pesticides—What Concerns Scientists

by Bruce Boyers,

Genetically modified organisms (GMOs) began being released in the early 1990s, with big promises. The idea put forward was that certain traits, including increased nutrition, resistance to drought and faster growth, could be bred into crops such as corn and soybeans so that improved produce could be grown in much higher yields.

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You don’t have to be Einstein

EinsteinAlbert Einstein was credited as defining insanity as doing the same thing over and over again and expecting different results. Sometimes it takes quite a while to fully understand the results of our actions. Things we’ve done or items we’ve consumed repeatedly that were considered good or benign may reveal themselves as damaging in the longer term.

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Chef Greg Christian: Street-Smart Sustainability

Chef Greg Christian: Street-Smart Sustainability

Greg Christian is a highly successful Chicago-area chef, author, consultant and entrepreneur. His Organic School Project has done much to change the bleak landscape of public school lunches in Chicago and is now moving beyond the scope of one city to address the national problem. Through his consulting business, interviews and writings, he has become a major voice in the advocacy of a local, sustainable food system.

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Fred Kirschenmann: The New Food Revolution

Fred Kirschenmann: The New Food Revolution

“My friend Bill Heffernan, who is a retired rural sociologist at the University of Missouri, told me once that if the modern food system were to choose an appropriate motto for itself, it would be Just Eat It,” Fred Kirschenmann tells Organic Connections. “In other words, we do not want people to have a voice about the food system. They should just go into the supermarket and buy their food, or go into a restaurant and eat their food—without any knowledge of where it comes from or any other form of engagement.

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Queen of the Sun: Documenting the Plight of Bees

Queen of the Sun: Documenting the Plight of Bees

With the many issues facing the survival of our planet today, documentary films have taken a major role in conveying information and viewpoints often omitted by advertiser-supported mainstream media, and in motivating viewers to action in solving some of these matters. An inspirational example is a new documentary called Queen of the Sun: What Are the Bees Telling Us?, through which director Taggart Siegel and producer Jon Betz lovingly show us the natural truth of bees and what must be done to save this disappearing but enormously vital link in our food chain.

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Matt Briggs: Environmental Solutionist

Matt Briggs: Environmental Solutionist

There’s a growing buzz surrounding a new documentary called Deep Green—a film that takes a positive approach: instead of leaving us scared senseless concerning the condition of our environment, it provides a wealth of solutions that clearly illustrate, in the words of the film promotion, “We can fix this.”

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Chef Peter Berley: The Power of Food

Chef Peter Berley: The Power of Food

by Bruce Boyers,

It has become clear that if we’re to survive as a species—both from an environmental and a health point of view—we must grow our food sustainably and locally. It is a torch that Chef Peter Berley has been carrying for some 40 years, and he is now dedicated to bringing the beauty, nutrition and flavor of local, seasonal food to everyone—by putting people directly in touch with food sources and teaching them how to fully enjoy the bounty of the harvest.

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Sacred Headwaters: Documenting God’s Country

Sacred Headwaters: Documenting God’s Country

The area is roughly the size of Oregon and consists of virgin forests, white-water rivers, sparkling tributaries and hundreds of glaciers. It hosts plentiful wildlife, including stone sheep, bears, wolves, caribou, moose, elk and eagles. In a miraculous accident of nature, three of the most important salmon rivers in the world have their headwaters there, literally within walking distance of each other.

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Andrew Kimbrell: The GMO Reality Check

Andrew Kimbrell: The GMO Reality Check

When GMOs (genetically modified organisms) were first promoted back in the early nineties, it sounded as if the world was about to be saved from famine. These altered crops would produce much higher yields and the hungry could finally be fed. For regions of the planet where there was little rainfall, plants could be made drought resistant. Vitamins could be introduced, making genetically modified produce more nutritious. Crops would be made resilient to pests and could grow in spite of them. And lastly—the bit of information that would ease all other worries—there would be virtually no difference between these and conventionally grown crops that came before them.

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Wolfgang Puck: Living, Loving, Eating

Wolfgang Puck: Living, Loving, Eating

We’ve all heard of Wolfgang Puck. His name appears on nearly 20 fine dining and more than 80 fast-casual restaurants, world-class catering services, and culinary merchandise, including kitchenware, cookbooks and premium packaged foods.

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