In many countries, the very ability to eat a food like avocado is a direct benefit of international trade. We are eating on an interconnected planet. Food trade now shapes land use worldwide and is reshaping the food supplies of many nations.
by Andrew Gonzalez
Cities form a vast global network connected by flows of energy, food, information. This global network is the challenge of the 21st century. How do we make more sustainable cities, with smaller ecological footprints and more equitable human wellbeing?
The Conversation #42 — Gary L. Francione
by Neil Prendergast, Micah Saul, Aengus Anderson, Gary L Francione
The best justification we have for killing fifty-six, fifty-seven, whatever billion land animals and a trillion sea animals every year is that they taste good. And so, in a sense how is this any different from Michael Vick, who likes to sit around a pit watching dogs fight, or at least he used to?
by Brian Ballard
The Fourth Industrial Revolution is ushering in a significant increase in connected machines, connected products. And at the same time, the people who are standing next to these highly sophisticated machines are ultimately connected in their home lives. They carry a cell phone that’s managing their smart car, their smart home, their smart systems. But they have almost no interaction with the systems at work.
by Nita A Farahany
Are there any limits to the connected workplace? Are there any concerns about the connected workplace? Is there any way in which you wouldn’t want either yourself or an employee to be connected? Are there any limits to the kinds of information we can gather in order to make our workforces more productive? In order to make our overall society more productive?
Southern Discomfort — Confronting Culinary Injustice and Promoting Culinary Reconciliation in the Old South
by Michael Twitty
My job is to integrate the brands of exclusion creating a world of southern American food, by reintroducing people to the African ancestors of American cooking, and by extension restoring respect and dignity for what they gave.
Why did we pick the theme? It seems that when I’m with René or other chefs, younger cooks come up to us and they always ask, “How did you do it?” Or, “Why did you become successful?” Besides it being a team effort, I think it all starts with the seed, a plant of an idea, you know, planting an idea.