Green Options

The Meatrix is a clever animated short that explains how incredibly cruel, destructive and dangerous factory farming truly is. Even the recent over-hyped outbreak of swine flu has been linked to poorly managed factory farms in Mexico, that are actually owned by US Agribusiness giant Smithfield Foods, the world’s largest industrial pork producer. “Industrial farms are super-incubators for viruses,” said Bob Martin, former executive director of the Pew Commission on Industrial Animal Farm Production, and a vocal critic of “contained animal feeding operations.”

 Steampunk Hits the Streets

If you’ve seen anyone walking around recently with parasols, goggles or ray guns, cancel that call to Homeland Security. Metropolitan cities are being invaded, but not by anyone hostile. The trend is called steampunk, and it’s something of a treat, especially if you’re into transforming metal, wood and brass into fantastic, handcrafted creations. Here’s a few tips on how to recognize (and understand!) this interesting sub-culture. 

1.  Steampunk: What is it?

The term Steampunk refers to the Victorian age that this trend is primarily influenced by, an age where steam power was used almost exclusively. Steampunk draws from a Neo-Victorian aesthetic, in which human potential, incredible inventions and fantasy abounds. The French author, Jules-Verne is a fundamental source of inspiration, and his Journey to the Center of the Earth and Twenty Thousand Leagues Under the Sea exemplify the aesthetic and cultural landscape of the Steampunk mindset.

Image source: it all skyrocketed with Gutenberg’s printing press…

A Green Printer dispatch.

Ever wondered how much energy and thought it took to produce that shiny brochure your marketing staff handed to you this week? And no, it’s not just the brand and visual design genius we’re talking about.

Let’s face it: making a few pieces of paper look pretty takes up some pretty hefty resources and the paper and pulp industry is there [...]

Today’s topic is inspired by Solar Today magazine. “Scrubbing Carbon from the Breeze” was written by Rona Fried, Ph.D., president of SustainableBusiness.com in the May/June 2008 issue. Unfortunately this particular article is not available online.

As climate change become a more central issue for people and governments around the globe, a lot of people are looking for solutions - fast solutions. If there were a quick and inexpensive way to dramatically reduce the amount of CO2 in the atmosphere, we should go for it right? Well a number of “quick fix” solutions, which have centered around hacking the environment to fight climate change, have been floating around for years. One strategy is to capture the CO2 with plankton and bury it in the ocean (which is much easier and cheaper than pumping it into the ground). Another is to change the composition of our atmosphere to reflect sunlight. Others tend to be more sci-fi and outlandish - but all of them might just turn out to be disastrous.

As a writer of fiction, I constantly get the question, “Where do you get your ideas?” The answer is, two places: I get out and play in the world a lot and I read a LOT! I wanted to share some of the books on my shelf, so that you too…can get inspired.

Food and food production was the first topic I tackled. I haven’t read it yet, but Michael Pollan’s new book, In Defense of Food: An Eater’s Manifesto, sounds excellent. I enjoyed listening to a recent interview with him on Talk of the Nation and have it on hold at my local library. Michael Pollan also did a fantastic job with An Omnivore’s Dilemma: A Natural History of Four Meals. Many people are familiar with Pollan’s writing, but I wanted to make you aware of some titles you may have missed.

I believe I stumbled up Fat Land by Greg Critser first. Being a health and wellness consultant, the subtitle, “How Americans Became the Fattest People in the World,” is what caught my eye.

Americans eat more than a ton of corn every year. Literally, a ton. Right now, you’re thinking, "There’s no way. No one eats that much corn, even in August." Well, that ton is not really corn in its unsullied, fresh-from-the-field, bought-at-a roadside-stand form. Nor is it in its canned-creamed-or-not form. Most of the corn we eat is in the form of processed additives and sweetners. Green Options’

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