Chefs Are Going Back to Their Roots for Local, Sustainable Foraged Foods
Chefs around the world are using foraged ingredients to add exciting, fresh and eco-friendly flavors to their menus. By searching for herbs, fruits and roots from the wild, they create fresh, flavorful dishes. They also champion sustainable practices, indigenous produce and a sense of adventure. Ultimately, these foraging chefs bring diners unique experiences closer to nature.
Global food systems are trending towards industrialization and a homogenization of diets. As a result, there is almost no limit to where ingredients are available. When Indian mangoes are in New York grocery stores in the middle of winter, it can be easy for consumers to lose their connection to where food is grown.
Foraging, by contrast, can spark a deeply personal connection with the earth. "It was only until I started looking for my own food ... that I had started to understand that everything in nature was cyclical, everything interrelated," says Ava Chin, in her memoir Eating Wildly.
Chefs who forage ingredients are changing the ways restaurants operate. Fickle, time-sensitive wild ingredients require extra creativity and care. "Whatever the arrangement, a focus on foraging has brought a new element of procuring and planning to restaurant kitchens," wrote Jessica Ferri and Alison Tozzi Liu of the James Beard Foundation. Some restaurants even employ professional foragers or procurement companies. This has made the foraging profession quite competitive.
Food Tank is excited to highlight 18 chefs from around the world who are celebrating local and seasonal landscapes by serving foraged ingredients.
1. Darina Allen, Ballymaloe, Ireland
Allen issues a warning to budding foragers: "Beware; once you get on the foraging groove it becomes totally addictive." She encourages students to find and prepare food for themselves, a task made easier by the nearby Cork coastline overflowing with sea vegetables, shellfish and seaweeds. In summer, the surrounding fields hold wild leaves, herbs and flowers, and autumn brings mushrooms to Ballymaloe. Even the walls surrounding the gardens produce pennyworth and pineapple weeds, delicious additions to a meal.
2. Alex Atala, O.M., Brazil
Atala's São Paolo restaurant is dedicated to Brazilian and Amazonian cultural heritage. His familiar dishes with Brazilian twists push boundaries. His fettucine and prawns, for example, uses thinly sliced and lightly fried hearts of palm instead of pasta. Atala hopes that he will be able to impact traditional crops and local growers on a grand scale. His Instituto Atá, an organization connecting people more closely to food and nature, is working on this. Among other projects, Instituto Atá has created a new food label, Retratos do Gosto (Portraits of Taste), to support small producers in Brazil.
3. Karlos Baca, Taste of Native Cuisine, Colorado, U.S.
Baca is a chef and activist creating dishes that highlight indigenous ingredients and draw from Native American traditions. The majority of Baca's ingredients come from wherever he is cooking. He even forgoes white flour, sugar and dairy in favor of ingredients closer to his heritage. For instance, blue cornmeal, sweet potato, elk, wild mushrooms and chokecherries are familiar items on his menus. Baca is the first to say that foraging is more than a trend. For Native Americans, he said, "This is how we existed always."
4. Dan Barber, Blue Hill Stone Barns, New York, U.S.
Barber's acclaimed New York restaurant is known for its use of exquisite produce. Barber works with expert seed growers and travels extensively to find it. He even started his own seed company, Row 7, to ensure that he has access to the best produce. Barber also searches the nearby woods surrounding the 80 acres of farmland at Blue Hill Stone Barns for nuts and herbs. Not only do Barber's chefs forage for ingredients, but so do his geese. Rather than force-feed grain to geese to fatten their livers for fois gras, Barber allows the geese to forage for figs, acorns and lupin bush seeds.
5. Rayleen Brown, Kungkas Can Cook, Australia
Brown founded the catering company and shop Kungkas Can Cook in January 2000. She has been a well-loved purveyor of Australian bushfood-inspired bites ever since. Brown is Aboriginal and many of her flavors come from her nomadic upbringing. For her business, she sources 100 percent of her bush foods from local women foragers. Brown's menus vary based on the foraged products that come in, riding rhythms of the land and seasons. Wattleseed pancakes and camel burger with lemon myrtle tzatziki are two of the menu items at the shop, and are characteristic of Brown's style of blending familiar foods with foraged twists.
6. Chris Erasmus, Foliage, South Africa
Foliage's menu follows a field-to-fork ethos rooted in wild foods from the forests and hedgerows of South Africa's Western Cape. Inspired by his time working at Noma in Copenhagen, Erasmus opened Foliage to experiment with foraging and preservation methods. Menu items such as passionfruit parfait with lactic berries, rose petals and kombucha sparkle with foraged ingredients and varied techniques.
7. Patrick Hamilton, Sonoma County Mushroom Association Wild Mushroom Camp, California, U.S.
Hamilton may be better known by his nickname, Mycochef. A mushroom foraging veteran of over 40 years, he both cooks mushrooms and introduces them to the masses. On Hamilton's walks, foragers can learn to identify porcini, golden chanterelles, dyers' mushrooms and more. He is an active educator of ForageSF, a San Francisco-based community, and is an avid columnist. Mushrooms are one of the most dangerous foods to forage, but Hamilton demonstrates that anyone can find them safely and with a sense of humor.
8. Jeong Kwan, Baekyangsa Temple, South Korea
Kwan is a zen-Buddhist nun living and cooking in the Baekyangsa temple, 169 miles from Seoul. Her food is completely vegan and is not meant to be craved so much as relished as it is eaten. To develop flavors, Kwan crafts ingredients such as gochujang (fermented chili paste), soy sauce and kimchi over the course of years. She also harvests each of her ingredients from a temple garden and the forest it blends into.
9. Eddy Leroux, Restaurant Daniel, New York, U.S.
Leroux, chef de cuisine at Restaurant Daniel, works with forager Tama Matsuoka Wong to find wild shoots, leaves, stems and petals. Their partnership began on a night that Wong came to dine at the restaurant. On a whim, she had brought along a handful of anise hyssop. Leroux incorporated the sprigs into her meal and, excited at his success, began to welcome bags of nettles, rose thorns and more from Wong. Leroux delights that the foraged ingredients grow untouched by pesticides or humans and accepts the challenge of crafting recipes around items that are only available for mere days out of the year. Some of his most accessible recipes, like dandelion flower tempura or wild herb ravioli, can now be found in Leroux and Wong's book, Foraged Flavor.
10. Jude Mayall, OutbackChef, Australia
OutbackChef is a leading supplier of Australian bush herbs, spices and fruits. Jude Mayall is the founder, CEO and main chef behind both the business and The Outback Chef, a cookbook showcasing native Australian foods. She works closely with foragers, local farmers and indigenous communities to source products. When she first started, Mayall says, "no one wanted to know" about indigenous Australian flavors. Though they were tainted by stigma for decades, Mayall's work to provide these foods and tell their stories has catalyzed a wave of new acceptance of Australian native plants, indigenous cultures and foraged ingredients.
11. Doug McMaster, Silo, England
At this zero-waste restaurant, guests will not find a single trash can on the premises. What they will find are foraged foods, upcycled supplies and even foraged furniture. "In nature, there is no waste," explains McMaster. Every element of the restaurant strives to remain close to the pre-industrial food system. Chefs mill fresh flour and churn butter in buckets outside the back door. Every Tuesday, they venture into the surrounding Sussex countryside and ocean to collect herbs and sea plants.
12. Magnus Nilsson, Fäviken, Sweden
Four hundred and sixty miles north of Stockholm, Fäviken chefs use only these ingredients: salt, sugar, alcoholic vinegar and food from the restaurant's 20,000 acre grounds.. Every day a handful of the restaurant chefs forage for moss, herbs, grasses, mushrooms, flowers and seeds. Nilsson's locavore philosophy means that products like chocolate are off limits, but that does not stop him from serving his famous lupin seed faux chocolate. In it, lupin seeds are fermented to create a curd similar to silken tofu.
13. Wojciech Modest Amaro, Atelier Amaro, Poland
While many restaurants serve seasonal dishes, Modest Amaro takes this idea further than most. Instead of seasons, he divides his menu into 52 calendar weeks so that he can incorporate the freshest foraged ingredients from the countryside and his garden. Modest Amaro's dishes also follow three different themes, or spirits. In spirit of time dishes, all ingredients are harvested within one week; for spirit of place, the food not only comes from one week but also only one of Poland's natural habitats. The last, spirit of tradition, is usually invoked in winter. The components of these dishes have been smoked, dried, salted, fermented, pickled or burned.
14. Jocelyn Myers-Adams, Camissa Brasserie, South Africa
Myers-Adams brings new meaning to the concept of street food by foraging for ingredients close to city pavement. Her Cape Town restaurant located in the Table Bay hotel is surrounded by sidewalks, jogging trails and rail beds that are rich with wild ingredients like dune spinach, figs and hibiscus. Myers-Adams embarks on a foraging walk each morning and welcomes guests to join her, then help prepare and enjoy a feast of the items they find.
15. Hisoto Nakahigashi, Miyamasou, Japan
Each morning, Nakahigashi combs the forest and river around his ryokin, or Japanese inn, for fresh ingredients. He uses them to create his two-Michelin-starred restaurant's evening kaiseki meal, as his family has done for generations. Kaiseki is an exquisite dining experience lingering across many small courses, which encompasses both a menu and the surrounding atmosphere. Nakahigashi's foraged ingredients blend Miyamasou's dining room with the world outside. Delicacies such as fresh flowers, mushrooms and wild bear add to a carefully crafted experience rooted in the mountains.
16. Rene Redzepi, Noma 2.0, Denmark
If foraging has become trendy, it started with Redzepi. Foraged ingredients are at the heart of Redzepi's work, beginning with his cooking at the former Noma and now, Noma 2.0. Now, they have inspired his his app, Vild Mad (Wild Food), which connects people with nature and landscapes. Each seasonal menu at Noma follows a different theme inspired by wild Nordic ingredients. They feature seafood in winter, fresh vegetables in summer and wild game and forest finds in fall.
17. Ana Roš, Hiša Franko, Slovenia
In 2017, Roš was named World's Best Female Chef for her innovative Slovenian menu. She chooses ingredients from the restaurant's garden, local farmers and the surrounding woods. Her team of 10 foragers harvests mushrooms, berries, wild herbs and even plants not traditionally used in cooking. Her dishes are wildly creative: an example is raw scallop and potato topped with a jelly of fermented cabbage water and tangerine granita. Roš's local foraged ingredients means that they are truly one of a kind.
18. Prateek Sadhu, Masque, India
Sadhu spent 18 months traveling India and exploring regional cuisines before opening his innovative fine dining restaurant. Located in a Mumbai abandoned mill district, Masque serves a 10-course tasting menu. It features Indian ingredients, many of which Sadhu forages himself. He returns to his native district of Kashmir once per month to prepare for menu items such as pumpkin custard and apple served on cinnamon sticks.
19. Ben Shewry, Attica, Australia
At Attica, every member of the staff forages for food each day. By bringing back finds as near as 15 minutes to beginning of service, they achieve peak freshness of ingredients. They are able to showcase local Australian ingredients, such as bunya nuts, yam daisy and marron. They also protect the environment by harvesting sustainably. According to Shewry, "The idea behind it is to sort of manage our environment and use the things that are there ... being a chef is more than just about the cooking now."
20. Virgilio Martínez Véliz, Central, Peru
Driven by seasonality, Véliz's 17-dish tasting menu explores each corner of Peru's diverse landscape. Four times per month, a team of seven people forages from the sea to the Amazon and the Andes for indigenous ingredients. On a given trip, they might find edible clay, bacteria, corn, quinoa and herbs. Before the foraged ingredients enter the kitchen, they visit Mater Iniciativa, Véliz's research center. Here, researchers record their flavor profiles and properties.
21. Poul Andrias Ziska, Koks, Faroe Islands
The Faroe Islands are isolated and austere, and Ziska must be creative with the menu at acclaimed restaurant Koks. He asks divers to collect mahogany clams, sea urchins and horse mussels and submerge them in a fjord near the restaurant until it is time to cook. In spring and summer, chefs forage the local area for herbs and flowers, and in autumn, they find mushrooms.
Dr. Hyman: 'Your Fork Is the Most Powerful Tool to Transform Your Health and Change the World'… https://t.co/Lq3MglKYHt— EcoWatch (@EcoWatch)1522165250.0
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After decades on the political periphery, the climate movement is entering the mainstream in 2020, with young leaders at the fore. The Sunrise Movement now includes more than 400 local groups educating and advocating for political action on climate change. Countless students around the world have clearly communicated what's at stake for their futures, notably Swedish activist Greta Thunberg, who just finished her yearlong school strike for climate. Youth activists have been praised for their flexible, big-picture thinking and ability to harness social media to deliver political wins, as Sunrise recently did for U.S. Sen. Ed Markey's primary campaign. They necessarily challenge the status quo.
A Convergence of Issues<p>The unequal impacts of a changing climate have become extremely clear in 2020, so equity has come to the fore of climate conversations in every corner of the country. A global deadly pandemic continues to rage out of control in the U.S., heat waves are setting new temperature records, wildfires are scorching American Western states, and the hurricane season has already made it to the end of the alphabet for naming storms. In all cases, low-income, Black, Latinx, and Indigenous communities are bearing a disproportionate amount of the impacts.</p><p>"Today, the scab is off, the ugly reality of injustice is hitting us up close and personal, made more realistic by this COVID pandemic," Bullard says.</p><p>This year the decidedly youthful focus on intersectionality is a big part of what defines the transformation of the climate movement. Climate is not just an environmental issue, according to youth activists. It's also a racial justice issue, an economic issue, and an access-to-health care issue.</p><p>"Environmental justice is really seeing the intersection of these issues," says Alex Rodriguez, a community organizer with the Connecticut League of Conservation Voters, which aims to make environmental issues a priority for the state's elected leaders. The group is now focusing their efforts on the coming election and recently succeeded in persuading the state to allow absentee voting in November. "We want people to be safe when casting their vote," says Rodriguez, 26, whose fellow grassroots committee members range from age 16 to 60.</p><p>Rodriguez, who also serves on the equity and environmental justice working group for the Governor's Council on Climate Change, says, "We see our programmatic work as a way to help lawmakers see what they can do to improve the dignity of those suffering from environmental racism, systematic racism, and economic oppression."</p><p>Seeing the overlap and bringing these issues together is a strength that Bullard says was missing from the civil rights organizing he was involved with in the 1960s. He says 2020 is unique in many ways.</p><p>"The number of marchers is unprecedented, from different economic, ethnic, and racial groups—an awakening unlike any that I've seen on this Earth in over 70 years," Bullard says. "Today, the different movements are converging, and I think that convergence makes for greater potential for success."</p>
Young and Old<p>But young people are one essential demographic among many when it comes to climate action. With all that's on the line for climate in the coming elections, up and down the ballot, collaboration becomes key. Bullard says previous generations of climate activists can now play the critical role of mentoring, assisting, and supporting. Standing with, not in front of, youth.</p><p>"Youth are leading us and taking on frontline activity," says Jayce Chiblow, the community engagement lead for Indigenous Climate Action, a Canadian organization that works for Indigenous-led climate justice solutions. But in doing so, she says many young Indigenous activists are experiencing the trauma of violence, getting arrested, and being taken away from their land. "All of our older people are supporting those youth: Elders, mentors, people trained in nonviolent action," Chiblow says. "The youth aren't alone."</p><p>That support can go a long way. "There's a lot of anger and a lot of fear, and that's understandable," says Wazer of Sunrise Connecticut. "I definitely feel those things, too, just considering the ways that our future has been threatened and kind of trashed by older generations."</p><p>Under the Trump administration, the number of environmental rollbacks alone can be disheartening, not to mention new <a href="https://www.yesmagazine.org/video/arctic-national-wildlife-refuge/" target="_blank">drilling permits in the Alaska National Wildlife Refuge going up for auction</a>.</p><p>Wazer is frank about the risks of burnout, depression, and anxiety from the stress of it all, but draws inspiration from the example of the late U.S. representative and lifelong civil rights activist John Lewis. "That forgiveness and that ability to keep fighting and stay motivated … I think that that is something really powerful to learn from older generations."</p><p>An intergenerational approach can leverage the individual strengths of youth and older people in all their diversity.</p><p>"The elders hold our stories," says Chiblow, who is Anishinaabe from Garden River First Nation, Ontario. Those stories include lived experiences, culture, history, and generations of adapting to changes in climate. Such collective experience continues to inform Indigenous knowledge and connections to the land, as well as how people manage and govern themselves in relation to it. This knowledge is passed on through relationship-building and storytelling.</p><p>"Every time you hear that story, you're at a different point in your life, and you'll pick up something else … something new," Chiblow says.</p><p>Changes in perspectives that come with time and experience are among the reasons why intergenerational learning and coalitions are critical to the climate movement. To combine that living and learning is to expand the reach and meaning of the message exponentially. As part of her research for her master's degree, Chiblow brought together youth, community leaders, and knowledge keepers in her community to workshop climate action. "Those relationships are vital to keep that movement going," Chiblow says.</p>
The Unique Value Proposition of Elders<p>Older activists bring unique strengths to the table, according to gerontologist Mick Smyer, who designs strategies to move people from anxiety to action on climate. He calls himself "the aging whisperer to climate groups" and "the climate whisperer to aging groups." He is quick to point out that the learning can go in both directions.</p><p>"I think older adults are untapped resources," Smyer says. "Older adults bring several resources, one of which is their circles of influence. Just by virtue of having lived longer, older adults are going to have denser and richer networks," Smyer says. "The second is, when it comes to voting and civic engagement, older adults, as an age group, outperform all other age groups."</p><p>He uses the 2016 presidential election to illustrate his point: "The older age groups, 70% of them voted. Nobody [else] came close." He is cautious about making sweeping statements about older people broadly, but he says that ageism is alive and well. And that can deter the kind of collaboration that would beget necessary progress on climate action.</p><p>As the twin global patterns of an aging population and a changing climate continue arm in arm, Smyer says a good place for starting this work is within one's family.</p><p>"We each have that power to use in our circles of influence, particularly in our families, and we don't realize it," Smyer says. Whether it's via Zoom or FaceTime or a phone call or a chat in the living room, Smyer says, family members have a superpower: They will listen to each other, and they'll at least start the conversation.</p><p> "Intergenerational collaboration around climate issues, particularly in this election season, starts at home, and then goes to the polling booth," he says.</p>
Speaking the Same Language<p>As an individual's network of family, friends, and connections becomes wider and more diverse, the more work will need to be done to have them all working toward the same goals. That is equally true for the climate movement at large.</p><p>In bridging the gaps among baby boomers, Gen Xers, and millennials, Bullard says, "Each generation will have some idiosyncrasy and uniqueness about it that another generation will not understand or comprehend."</p><p>If everybody in a group or institution is similar, then there's no need to explain a lot, Bullard says. There's usually a fair amount of shared knowledge and values. But the more diverse that group gets, in age, race, gender, or culture, he says, the greater the potential for making mistakes, stepping on people's culture, and causing pain. But the potential for learning also increases exponentially.</p><p>Chiblow says successful collaboration comes down to being able to speak in shared concepts. The term "justice," for example, is an English word that's hard to translate into the Anishinaabe language. Chiblow says that because her community sees itself as belonging to the land, and being part of the land, the Anishinaabe worldview, and therefore their understanding of justice, is necessarily more holistic than the mainstream.</p><p>"Indigenous people have been feeling [the effects of climate change] for so long," Chiblow says. Today, as wildfires rage across the West, the mantra of "I can't breathe" is being driven home on a grand scale. For better and worse, climate justice is finally a front-page story.</p><p>"It's affecting the broader society," Chiblow says. "We're finally at the turning point where we could start to make real change because … people are really starting to feel that urgency."</p><p>The urgency will be tantamount in the coming election. A lot is at stake, says Chiblow: "Incentives, funding, all-around agreement, and also the way we're able to manage our lands and ourselves as people."</p><p>Bullard, too, is insistent on urgency. "This election is one of the most important elections of a generation, because there's so many things at stake," he says. "We can't wait another 40 years on climate. We don't have that much time. We don't have 40 years to get justice."</p><p>Issues of climate justice will be on the ballot in state and local elections this fall, such as Nevada's proposed renewable energy standards and Louisiana's proposed disaster funding. And the topic has finally made it onto the national stage. Joe Biden called Trump a "climate arsonist" for not acting on or even admitting that the wildfires in California are clearly climate-related. The frequency and intensity of such disasters is indisputable.</p><p>"Hurricanes don't swerve to avoid red states or blue states. Wildfires don't skip towns that voted a certain way," Biden <a href="https://abcnews.go.com/Politics/biden-address-west-coast-fires-confront-growing-threat/story?id=73000218" target="_blank">said in a speech on Sept. 14</a>. "The impacts of climate change don't pick and choose. That's because it's not a partisan phenomenon."</p><p>In many ways, the results of the upcoming elections will reflect the ways youth activists and older activists are able come to a common understanding of what climate justice means and what they want the future world to look like. </p><p>"There's a lot of knowledge built up in experience, and there's a lot of energy that's stored in young people," Bullard says. "When you put those two together, you have … an excellent recipe for potential success."</p>
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By Simon Montlake
For more than a decade, Susan Jane Brown has been battling to stop a natural gas pipeline and export terminal from being built in the backcountry of Oregon. As an attorney at the nonprofit Western Environmental Law Center, she has repeatedly argued that the project's environmental, social, and health costs are too high.
All that was before this month's deadly wildfires in Oregon shrouded the skies above her home office in Portland. "It puts a fine point on it. These fossil fuel projects are contributing to global climate change," she says.
Moderates Feeling the Heat<p>If elected, Mr. Biden has vowed to stop new drilling for oil and gas on federal land and in federal waters and to rejoin the 2015 Paris climate accord that President Donald Trump gave notice of quitting. He would reinstate Obama-era regulations of greenhouse gas emissions, including methane, the largest component of natural gas.</p><p>The Biden climate platform also states that all federal infrastructure investments and federal permits would need to be assessed for their climate impacts. Analysts say such a test could impede future LNG plants and pipelines, though not those that already have federal approval. </p><p>Climate change activists who pushed for that language say much depends on who would have oversight of federal agencies that regulate the industry. Some are wary of Biden's reliance on advice from Obama-era officials, including former Energy Secretary Ernest Moniz, who is now on the board of Southern Company, a utility, and a former Obama environmental aide, Heather Zichal, who has served on the board of Cheniere Energy, an LNG exporter. </p>
The Push for U.S. Fuel Exports<p>As vice president, Biden was part of an administration that pushed hard for global climate action while also promoting U.S. oil and gas exports to its allies and trading partners. As fracking boomed, Obama ended a 40-year ban on crude oil exports. In Europe, LNG was touted both as an alternative to coal and as strategic competition with Russian pipelines.</p><p>That much, at least, continued with President Trump. Under Energy Secretary Rick Perry, the agency referred to liquified U.S. hydrocarbons as "<a href="https://www.nytimes.com/2019/05/29/us/freedom-gas-energy-department.html" target="_blank">freedom gas</a>."</p><p>Mr. Trump has also championed the interests of coal, oil, and gas while denigrating the findings of government climate scientists. He rejected the Paris accord as unfair to the U.S. and detrimental to its economy, but has offered no alternative path to emissions cuts. </p><p>Still, Trump's foreign policy has not always served the LNG industry: Tariffs on foreign steel drove up pipeline costs, and a trade war with China stayed the hand of Chinese LNG importers wary of reliance on U.S. suppliers. </p><p>Even his regulatory rollbacks could be a double-edged sword. By relaxing curbs last month on methane leaks, the U.S. has ceded ground to European regulators who are drafting emissions standards that LNG producers are watching closely. "That's a precursor of fights that will be fought in all the rest of the developed world," says Mr. Hutchison. </p><p>Indeed, some oil-and-gas exporters had urged the Trump administration not to abandon the tougher rules, since they undercut their claim to offer a cleaner-burning way of producing heat and electricity. "U.S. LNG is not going to be able to compete in a world that's focused on methane emissions and intensity," says Erin Blanton, a senior research scholar at the Center on Global Energy Policy at Columbia University. </p>
Stepping on the Gas<p>In July, the Department of Energy issued an export license to Jordan Cove's developer, Canada's Pembina Pipeline Corp. In a statement, Energy Secretary Dan Brouillette said the project would provide "reliable, affordable, and cleaner-burning natural gas to our allies around the world."</p><p>As a West Coast terminal, Jordan Cove offers a faster route to Asia where its capacity of 7.8 million tons of LNG a year could serve to heat more than 15 million homes. At its peak, its construction would also create 6,000 jobs, the company says, in a stagnant corner of Oregon.</p><p>But the project still lacks multiple local and state permits, and its biggest asset – a Pacific port – has become its biggest handicap, says Ms. Blanton. "They are putting infrastructure in a state where there's no political support for the pipeline or the terminal, unlike in Louisiana or Texas," she says. </p><p>Ms. Brown, the environmental lawyer, says she wants to see Jordan Cove buried, not just mothballed until natural gas prices recover. But she knows that it's only one among many LNG projects and that others will likely get built, even if Biden is elected in November, despite growing evidence of the harm caused by methane emissions. </p>
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The connection between the pandemic and our dietary habits is undeniable. The stress of isolation coupled with a struggling economy has caused many of us to seek comfort with our old friends: Big Mac, Tom Collins, Ben and Jerry. But overindulging in this kind of food and drink might not just be affecting your waistline, but could potentially put you at greater risk of illness by hindering your immune system.
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