Mar 30, 2014 — A method of extracting eggs from sturgeon without killing or cutting aims to revamp the industry and lower prices for this long-luxe treat. Critics say the idea is great. The taste? That's debatable.
Mar 19, 2014 — Is civilization on the brink of collapse? Every age has its seers who falsely claim that all is rotten. But it's also true, as a new study notes, that history is littered with examples of implosion.
Mar 7, 2014 — If you really want to fight food waste, eat fish heads, the U.N. says. They're nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.
Sep 23, 2013 — A scientist in Birmingham, Ala., is trying to help overharvested sea urchins, considered a delicacy in many parts of the world, find their way back to a restaurant near you. He's developed an urchin farm to help grow them more sustainably and a special feed that gives them a sweet umami taste.
Feb 13, 2013 — NPR "did not present a complete or balanced view" of its program, the MSC writes in a statement.
Oct 19, 2012 — A Vermont college's decision to slaughter two oxen after one suffered an injury has sparked some serious debate. The college cited sustainability as one of its reasons, but some students and animal rights advocates say it's just not right to serve Bill and Lou for dinner.
Jul 3, 2012 — Cities are defined, in large part, by physics. It may not be obvious at first glance. But look closer and you'll see evidence everywhere that humans have used their understanding of physics to design and build the machines we call cities.
Jun 26, 2012 — From an astro-biological perspective it just may be that the geometries of an agricultural society are unstable when imposed on top of a complex natural system like a planet.
May 23, 2012 — Advocacy groups disagree about how to produce food sustainably and how to market it to consumers. Look no further than the more than 365 food certification programs out there, says one food company director.
Apr 25, 2012 — Even as some retailers are turning to certification schemes and rating systems to offer consumers trustworthy choices, the art of sustainable seafood buying now requires a sophisticated understanding of geography and science on the part of the consumer.