"…a variety of experts discuss the path past 7 billion people. One voice is that of Mara Hvistendahl, the Asia correspondent for the journal’s news staff and author of “Unnatural Selection,” a potent and revealing book about selective abortion and related issues. In this case, she discusses her piece on the potential benefits and perils of “youth bulges” like those underlying the turmoil in many Arab countries this year.?
Tagged with “food” (6)
Cooking for Geeks covers a new way of looking at how to cook for the hacker, maker, and creative person. By bringing science and experimentation into the kitchen, this panel will show how to create better food and new experiences at the dinner table.
In the 1960s, Stewart Brand became one of the country’s first and most famous champions of a new ecological awareness. His Whole Earth Catalog spoke to a generation of hippies and back-to-nature commune dwellers.
Now, at 70, Stewart Brand is calling on environmentalists to reframe their understanding of the problem — and solutions. It’s too late for back-to-nature, he says. Global warming is beyond that.
To survive now, Brand says, we need nuclear power, genetic engineering, giant cities. We must manage nature or lose civilization.
This hour, On Point: In the face of global warming, Stewart Brand redefines green.
These days some shoppers are looking at more than the price of their groceries; they’re also considering "food miles" — how far the grapes or pork chops traveled to get to the store. But some experts say eating food grown locally isn’t necessarily the best way to go green at the grocery store.
When people think of BBQ, or smoked meats, or even backyard grilling, the thought of pairing the food with wine is understandably not the first thing to cross their minds. Given the various kinds of wood available to cook or smoke the food, as well as many types of sauces and rubs used to prepare the food, it would seem to be a daunting task to find a wine that would pair well with the final dishes. A few obvious wines probably come to mind: Zinfandel, Syrah, Grenache or Mourvedre. But, likely as not, many people will not even try to find a match, preferring to roll out the beer instead. Well, it really doesn’t have to be that way. You just might be able to have your “Que,” and your wine too!
Join us as we talk with Craig Adcock, of Overland Park, Kansas’ Bellyup Bar-B-Que, about all that flavorful food, and the wines that will indeed match up to the task.
To find out more information:
Bellyup Bar-B-Que: www.bellyupbbq.com
In Catching Fire: How Cooking Made Us Human, primatologist Richard Wrangham argues that cooking gave early humans an advantage over other primates, leading to larger brains and more free time. Wrangham discusses his theory, and why Homo sapiens can’t live on raw food alone.