Hill, A. 2015. Agriculture and Human Values, vol. 32: pp. 551-563.
Agrifood scholars commonly adopt “a matter of fact way of speaking” to talk about the extent of neoliberal rollout in the food sector and the viability of “alternatives” to capitalist food initiatives. Over the past few decades Continue reading
CRISPR (pronounced “crisper”) is part of a system, noticed in certain bacteria, by which a cell can make changes in strands of DNA. This mechanism appears to be a proto-immune system: it enables a bacterium to recognize Continue reading
R. DeFries. 2014. New York: Basic Books.
The human species has long lived on the edge of starvation. Now we produce enough food so that all 7 billion of us could eat nearly 3,000 calories every day. This is such an astonishing transformation as to Continue reading
THIS POST IS PART OF THE SOCIAL MEDIA IN THE ANTHROPOCENE PROJECT—SEE THIS DESCRIPTION OF OUR SUBMISSION.
In an earlier post, I emphasized the strong link between the origins of agriculture and the positions of loess (loosely “dust”) regions—arguing in essence that, from dust arises life. If loess bestows habitation and habitability, then loess paved the way for Continue reading
Smalley, I., and Rogers, C. 1996. Geology Today, Vol. 12, No. 5, pp. 186-193.
A wind-deposited silt forming large deposits in China and middle America, loess is the basis of much grade-one agricultural land, and has sourced the building materials for civilizations. Produced largely as a result of Continue reading