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Menu for the Future
By Nancy King Smith
The Menu for the Future project is involving Northeast Ohio residents in learning about and discussing the issues affecting their daily food choices. The expected outcome is more informed consumers which in turn will drive sales of local, healthy food. The program is based on a six-week course developed by the Northwest Earth Institute. It involves selected readings and self-facilitated discussion.
The project is part of Sustainable Cleveland 2019 (SC2019) Year of Local Food. In September 2011 a working group came together at the SC2019 Summit and set a goal to organize as many groups as possible to use the Menu for the Future course within their faith community, organization, business or neighborhood during 2012.
The course, designed for eight to twelve participants, is based on a source book of readings that includes directions for self-facilitation by the groups for guided conversation about our food systems.
The course is designed to educate and inspire people to move to action based on what they learn. With readings from a variety of sources including Michael Pollan, Wendell Berry, Frances Lappe and Barbara Kingsolver, the course:
• explores food systems and their impact on culture, society and ecological systems;
• offers insights into agricultural and individual practices that promote personal and ecological well-being, and
• challenges participants to consider their role in creating or supporting sustainable food systems.
For more information, call 216-264-0181, email email@example.com, or visit www.menuforthefuture.webs.com.
EcoWatch Daily Newsletter
By Bijal Trivedi
The Centers for Disease Control and Prevention (CDC) released a report on Nov. 13 that describes a list of microorganisms that have become resistant to antibiotics and pose a serious threat to public health. Each year these so-called superbugs cause more than 2.8 million infections in the U.S. and kill more than 35,000 people.
By Joe Vukovich
Under the guise of responding to consumer complaints that today's energy- and water-efficient dishwashers take too long, the Department of Energy has proposed creating a new class of dishwashers that wouldn't be subject to any water or energy efficiency standards at all. The move would not only undermine three decades of progress for consumers and the environment, it is based on serious distortions of fact regarding today's dishwashers.
By Emily Moran
If you have oak trees in your neighborhood, perhaps you've noticed that some years the ground is carpeted with their acorns, and some years there are hardly any. Biologists call this pattern, in which all the oak trees for miles around make either lots of acorns or almost none, "masting."
By Catherine Davidson
Tashi Yudon peeks out from behind a net curtain at the rooftops below and lets out a sigh, her breath frosting on the windowpane in front of her.
Some 700 kilometers away in the capital city Delhi, temperatures have yet to dip below 25 degrees Celsius, but in Spiti there is already an atmosphere of impatient expectation as winter settles over the valley.