John Williams has been making wine in California’s Napa Valley for nearly 30 years, and he farms so ecologically that his peers call him Mr. Green. But if you ask him how climate change will affect Napa’s world famous wines, he gets irritated, almost insulted.

“You know, I’ve been getting that question a lot recently, and I feel we need to keep this issue in perspective,” he told me. “When I hear about global warming in the news, I hear that it’s going to melt the Arctic, inundate coastal cities, displace millions and millions of people, spread tropical diseases and bring lots of other horrible effects. Then I get calls from wine writers and all they want to know is, ‘How is the character of cabernet sauvignon going to change under global warming?’ I worry about global warming, but I worry about it at the humanity scale, not the vineyard scale.”

Williams is the founder of Frog’s Leap, one of the most ecologically minded wineries in Napa and, for that matter, the world. Electricity for the operation comes from 1,000 solar panels erected along the Merlot vines. The heating and cooling are supplied by a geothermal system that taps into the earth’s heat. The vineyards are 100 percent organic and — most radical of all, considering Napa’s dry summers — there is no irrigation.

Yet despite his environmental fervor, Williams dismisses questions about preparing Frog’s Leap for the impacts of climate change. “We have no idea what effects global warming will have on the conditions that affect Napa Valley wines, so to prepare for those changes seems to me to be whistling past the cemetery,” he says, a note of irritation in his voice. “All I know is, there are things I can do to stop, or at least slow down, global warming, and those are things I should do.”

Williams has a point about keeping things in perspective. At a time when climate change is already making it harder for people in Bangladesh to find enough drinking water, it seems callous to fret about what might happen to premium wines.

But there is much more to the question of wine and climate change than the character of pinot noir. Because wine grapes are extraordinarily sensitive to temperature, the industry amounts to an early-warning system for problems that all food crops — and all industries — will confront as global warming intensifies.

In vino veritas, the Romans said: In wine there is truth. The truth now is that Earth’s climate is changing much faster than the wine business, and virtually every other business on earth, is preparing for.

Read on: http://www.wired.com/wiredscience/2010/04/climate-desk-wine-industry/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+wired/index+(Wired:+Index+3+(Top+Stories+2))&utm_content=Google+Feedfetcher

By Randy Shore | Vancouver Sun | March 24, 2010

Mussels grown in experimental multi-species fish farms not only consume waste, they can provide an additional revenue stream to producers (Photograph by: handout, Vancouver Sun)

New designs for fish farms could keep them in the ocean and help restore damaged marine environments at the same time, says a biologist working on a five-year nationwide aquaculture project.

Marine biologists in New Brunswick and in B.C. are employing mussels, oysters, sea cucumbers, urchins and seaweed to dramatically increase the amount of food created by salmon farms, and they believe they can extract excess carbon and nitrogen pollution from the sea in the process.

Taking the aquaculture industry onto land could be a missed opportunity to do the Earth some good and help mitigate the impacts of global warming, according to Thierry Chopin, a marine biologist at the University of New Brunswick. Nitrogen from agricultural sources contributes to oxygen depletion in the world’s oceans, resulting in huge dead zones in which nothing can grow. Fixing and storing carbon is believed to be key to fighting global warming.

“We have to think of extractive species as having a cleansing function in the ecosystem,” Chopin explained.

Read on: http://www.vancouversun.com/technology/fish+farming+could+help+environment/2722656/story.html

By Andrew Schneider | AOL Special Report | March 24, 2010

According to a USDA scientist, some Latin American packers spray U.S.-bound produce with a wax-like nanocoating to extend shelf-life. 'We found no indication that the nanocoating ... has ever been tested for health effects,' the researcher says. (Getty Images)

(March 24) — For centuries, it was the cook and the heat of the fire that cajoled taste, texture, flavor and aroma from the pot. Today, that culinary voodoo is being crafted by white-coated scientists toiling in pristine labs, rearranging atoms into chemical particles never before seen.

At last year’s Institute of Food Technologists international conference, nanotechnology was the topic that generated the most buzz among the 14,000 food-scientists, chefs and manufacturers crammed into an Anaheim, Calif., hall. Though it’s a word that has probably never been printed on any menu, and probably never will, there was so much interest in the potential uses of nanotechnology for food that a separate daylong session focused just on that subject was packed to overflowing.

In one corner of the convention center, a chemist, a flavorist and two food-marketing specialists clustered around a large chart of the Periodic Table of Elements (think back to high school science class). The food chemist, from China, ran her hands over the chart, pausing at different chemicals just long enough to say how a nano-ized version of each would improve existing flavors or create new ones.

One of the marketing guys questioned what would happen if the consumer found out.

The flavorist asked whether the Food and Drug Administration would even allow nanoingredients.

Posed a variation of the latter question, Dr. Jesse Goodman, the agency’s chief scientist and deputy commissioner for science and public health, gave a revealing answer. He said he wasn’t involved enough with how the FDA was handling nanomaterials in food to discuss that issue. And the agency wouldn’t provide anyone else to talk about it.

This despite the fact that hundreds of peer-reviewed studies have shown that nanoparticles pose potential risks to human health — and, more specifically, that when ingested can cause DNA damage that can prefigure cancer and heart and brain disease.

Read on: http://www.aolnews.com/nanotech/article/regulated-or-not-nano-foods-coming-to-a-store-near-you/19401246

by Corby Kummer | Atlantic Monthly | March 2010

(IMAGE CREDIT: ELI MEIR KAPLAN)

BUY MY FOOD at Walmart? No thanks. Until recently, I had been to exactly one Walmart in my life, at the insistence of a friend I was visiting in Natchez, Mississippi, about 10 years ago. It was one of the sights, she said. Up and down the aisles we went, properly impressed by the endless rows and endless abundance. Not the produce section. I saw rows of prepackaged, plastic-trapped fruits and vegetables. I would never think of shopping there.

Not even if I could get environmentally correct food. Walmart’s move into organics was then getting under way, but it just seemed cynical—a way to grab market share while driving small stores and farmers out of business. Then, last year, the market for organic milk started to go down along with the economy, and dairy farmers in Vermont and other states, who had made big investments in organic certification, began losing contracts and selling their farms. A guaranteed large buyer of organic milk began to look more attractive. And friends started telling me I needed to look seriously at Walmart’s efforts to sell sustainably raised food.

Read on: http://www.theatlantic.com/doc/201003/walmart-local-produce

By Harris Meyer | Crosscut.com | February 18, 2010

Refillable wines, at Whole Foods in London (Image: Flickr)

Wine drinkers in many Pacific Northwest towns get frustrated that there’s no place to recycle the heavy glass bottles that hold their beloved vino. In Europe, people go to their local winery and cheaply fill a jug with fresh table wine for the week. Inspired by that tradition, two Northwest winemakers have begun selling wine in reusable liter bottles that local customers can return for refills. Besides giving you a virtuous buzz, it’s a good deal for a solid, relatively inexpensive house wine.

Read on: http://crosscut.com/2010/02/18/food/19605/?utm_source=Crosscut+Daily+Newsletter&utm_campaign=81e21f53ba-Crosscut_E_mail_2_18_102_18_2010&utm_medium=email

Not your typical sushi chef. Not your typical sushi. (Photo by Phu Son Nguyen of sushiday.com)

Growing up in small-town Montana, two things just made no sense: vegetarians and sushi. Why eat tofu, or raw fish, when you could just as easily have a big juicy steak? Coming from generations of cattle rancher stock, I read Jonathan Safran Foer’s ringing defense of vegetarianism, Eating Animals, with trepidation. But the only beef I ended up having with Foer was that he ruined my ability to enjoy the raw and the rolled—right after I had moved to sushi paradise, Seattle.

“Imagine being served a plate of sushi. But this plate also holds all of the animals that were killed for your serving of sushi. The plate might have to be five feet across,” Foer writes. At current rates of fishery depletion, scientists predict the demise of most seafood by 2048.

Foer describes modern fishing as warfare. Hajime Sato has a similar take: “[It’s] like someone is beating somebody and I’m just walking by and noticing it but not doing anything about it.”

Read on: http://www.grist.org/article/2010-01-29-a-seattle-chef-proves-that-traditional-sushi-and-healthy-oceans/

by John Bentley Mays | The Globe And Mail | January 22, 2010

Fritz Haeg in his LA dome residence/headquarters

For millions of Americans and Canadians, the front lawn is a sacred place. It symbolizes home ownership quite as forcefully as the house itself does. Kept vividly green and neatly clipped throughout the summer months, the open space between front door and street expresses for all to see the pride and care of its owners. Most importantly, it advertises a dream of prosperity and stability.

But the lawn has its enemies. One of them – a gentle, thoughtful foe, indeed – is Los Angeles architect Fritz Haeg, who was in Toronto yesterday to speak at the World Without Oil symposium held at the Design Exchange in conjunction with the Interior Design Show. (The trade fair continues through Sunday at the Metro Toronto Convention Centre.) For the past five years, Mr. Haeg has been teaming up with museums in several regions of the United States, and in London, to transfigure carefully selected front lawns into kitchen gardens. The results of this gesture have been written up admiringly in Time Magazine and The New York Times, and numerous design magazines in the United States, Europe and the Far East.

Read on: http://www.theglobeandmail.com/real-estate/way-out-front-changing-lawns-to-gardens-to-save-the-world/article1439096/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+TheGlobeAndMail-Front+(The+Globe+and+Mail+-+Latest+News)&utm_content=Google+Reader

How healthy (or not) certain foods are—for us, for the environment—is a hotly debated topic among experts and consumers alike, and there are no easy answers. But when Prevention talked to the people at the forefront of food safety and asked them one simple question—“What foods do you avoid?”—we got some pretty interesting answers. Although these foods don’t necessarily make up a “banned” list, as you head into the holidays—and all the grocery shopping that comes with it—their answers are, well, food for thought:

• Canned Tomatoes
• Corn-Fed Beef
• Microwave Popcorn
• Nonorganic Potatoes
• Farmed Salmon
• Milk Produced with Artificial Hormones
• Conventional Apples

Read on: http://shine.yahoo.com/channel/health/the-7-foods-experts-wont-eat-547963/

Coffee + Toilet Paper + Fast Fashion + Laundry + Food Wastage

WHEN the UN Climate Change Conference opens in Copenhagen next month, all eyes will be on the delegates’ efforts to broker a deal that will prevent catastrophic global warming. Yet amid all the talk of caps, targets and trading, it is easy to forget who is ultimately responsible for the mess we find ourselves in. I have long argued that climate change begins at home. Each of us in the developed world has played our part in creating this problem and, while there is no doubt that coordinated global action is needed to tackle it, we can each be part of the solution.

So, ask yourself this: how green am I really? You might think you are doing your bit for the environment, but even if you shun bottled water, buy local produce and reuse your plastic bags, chances are that you have some habits that are far more environmentally damaging than you realise. What’s more, if everyone else is doing these things too, their detrimental effects really add up.

Read on: http://www.newscientist.com/article/mg20427361.900-five-ecocrimes-we-commit-every-day.html?DCMP=OTC-rss&nsref=online-news