How to Grow Shiitake Mushrooms

By Laura Sorkin Shiitake mushrooms require faith in the unseen. The fungi flourish under the cover of bark for nine to twelve months preceding the first harvest, during which eternity you can do little more than cross your fingers. Once established, though, the crop will produce fruit for approximately seven years. Plus, these umami bombs fetch as much as $20 per pound at farmers markets. Up for the challenge? You’ll want to get started now, harvesting the logs that will serve as your growing medium before trees bud out and

Longer Flowering Seasons: Bad for Bees?

By Dan Nosowitz Scientists from North Carolina State University stumbled into a weird paradox while analyzing certain high-altitude bees in the Rocky Mountains. The team studied three species of bees in the subalpine regions of the Mountain West along with 43 years of local flower bloom data in order to understand how climate change might affect the pollinators. The first part of their findings is very predictable: over the past four decades, warmer temperatures and less snowfall has led to longer growing seasons, with flowers blooming earlier and

Dissolvable Milk and Sugar Pods Could Replace Single-Serve Containers

By Dan Nosowitz Sixty-eight percent of coffee drinkers in the U.S. use some kind of addition, either a creamer or a sweetener, or both. And if that addition is coming in the form of a single-serve plastic container, it’s likely ending up in a landfill. These pods—you’ve seen

5 Links Between the Food on Your Plate and Climate Change

By Brian Barth “Certified organic ” does not necessarily equate to “climate friendly.” While there is some evidence that organic techniques produce as much as 40 percent fewer GHGs on average than conventional productions systems, other studies have found more or less a wash between the two. While scientists continue to debate the matter, it’s important to realize that the organic standards were never intended to minimize GHGs—they’re focused almost exclusively on eliminating synthetic chemicals from the food supply. There are many other factors that determine the