Feeding More Mouths More Sustainably
Scientists are thinking big to voyage to Mars and one day possibly inhabit the far away planet. One big challenge is building a food production model from the ground up.
An Untold Narrative of Africa & the Modern World
This week – we highlight a lesser-known narrative about how Europe exploited African gold and labor in order to fuel its expansion.
Learning About Wine
It’s true that wine is complex – after all it dates back to 6000 B.C. Expert sommelier Elizabeth Schneider joins Viewpoints this week to give us an introduction to all things wine.
Supporting U.S. Farmers
With domestic farms declining, America is extremely reliant on foreign shipments. We discuss the many challenges farmers are facing and the barriers to entry in agriculture.
The Future of Ethanol
Ethanol is a key additive in the gas that powers our cars and reduces greenhouse gas emissions. But with electric cars gaining popularity – how long will this massive ethanol market survive? How are producers making this process more environmentally friendly?
Our Resilient Food System & Supply Chain
20 million people work within the food production industry in the U.S. The pandemic has altered this sector and resulted in many pressures placed on this population. This week – we highlight the people behind these various roles and the changing landscape of this 24/7 food supply chain.
Fancy a Beer?
Archaeologists have recently discovered proof of beer-making in the Middle East dating back more than thirteen thousand years. While the rise of hard seltzers has been making headlines lately, beer has a rich cultural history and has evolved as a drink over thousands of years.
Working in Intensifying Heat
Imagine working for hours on end outside in temperatures exceeding 90 or 100 degrees. On top of this, there’s little shade, minimal breaks and often not enough water. This is the reality for millions of laborers who work in agriculture, construction and other industries. Why aren’t there more legal guidelines protecting these essential workers?
The Environmental Effects of Staggering Palm Oil Production
In the U.S., most Americans commonly use vegetable or olive oil when cooking. While we don’t often here about palm oil, it’s in many of the products that we buy at the grocery store, including everything from food to personal care products. And abroad, palm oil is widely used in cooking and frying. Last year, global consumption reached 72 million tons. …
The Plight of the Strawberries
Strawberries are ubiquitous across the U.S. Supermarkets in every town stock cartons of fresh strawberries year round at a reasonable price. But this widespread availability may come to a halt in the near future as the industry faces several big challenges: labor shortages, climate change, sustainable farming legislation, etc. We discuss the history of the …
Plastic, Where Does It All Ultimately End Up?
Around 90 percent of the plastic we use is left unrecycled and dumped in a landfill. Over time, this waste seeps into our oceans, harming its ecosystems and creating massive islands of floating garbage. The Great Pacific Garbage Patch is now more than twice the size of Texas. What small steps can we each take to reduce plastic consumption and get …
How New Concepts Are Increasing Access To Nutritious Food
You want to eat healthily, but sometimes that’s not always possible. There’s nothing around that’s quick, affordable and above all, hits the spot. We cover how new models are creating a greater number of nutritious options and the challenges that comes with sustaining the profitability of these new systems.
Not Your Grandma’s Co-op
How we buy our food has drastically changed throughout the decades. We discuss the evolution of the grocery marketplace from local grocers to big-box retailers and how this has affected the production chain. More so, how food co-ops operate and aim to help support local farmers and communities.
Boys in the Bunkhouse: Intellectually Challenged Men in Servitude (2019)
If you came upon a rundown, roach-infested bunkhouse in the heartland of America, full of middle-aged and elderly men in poor health who worked all day at a job for little pay and had been for decades, you might think you had time traveled back to the 19th century. We talk to an author who writes about this very situation where mentally challenged men were …
A More Ethical Garden
Spring is almost here! That means it’s time to start thinking about gardens and landscaping. Expert Benjamin Vogt has a new way to garden, so that your property can be a place that looks nice, and also contributes to a healthy ecosystem that helps animal species and our planet thrive.
Farming in Cities (2018)
Tending to crops is typically something that brings the rolling fields of rural America to mind. We talk to two experts about the growing trend of urban farming, and how cities have implemented programs that not only help feed their communities, but can also teach discipline and offer employment.
Gardening Differently
We think of gardens as a place meant to look nice or grow some vegetables, but author Benjamin Vogt says gardens can be about cultivating a better environment and reconnecting humans with nature
Urban Farming (2016)
Urban farming provides hope and employment for people in need as well as educational opportunities to students and residents.
Dealing With Climate Change Around the World
We’re all familiar with the various ages such as the Jurassic and the Paleozoic, but have you ever heard of the Anthropocene? We meet a woman who has traveled around the world looking at how climate change caused by humans has transformed areas of our planet and how people are looking for creative ways to deal with the changes in lifestyle, agriculture and …
Ethnic Cooking and Baking Without All the Guilt
America is a melting pot of many nationalities, races and religions, each with its own traditions and cuisines. Some of the food that is so loved by families across the country isn’t the healthiest, however, and can cause obesity, blood sugar problems and heart issues. We talk to two experienced cooks and an award-winning baker about how they are trying to …
