The GM salmon grows at a faster rateTwo recent stories on technology, food and animals have caught my eye:
First, from the New York Times, an article on genetically modified salmon—and whether or not they will be labeled as such if they make it to market.
And, from The Atlantic, James McWilliams talks ethical perspectives on synthetic meat.
It can be easy to get discouraged these days. Everywhere we look, there are signs of
Sustainable Business Network of Greater Philadelphia executive director Devi Ramkissoon witnessed the importance of local food
The Philadelphia Department of Public Health’s Air Management Services, the division responsible for monitoring air quality
After serving in the Philadelphia Water Department for seven years in the government affairs and communications
We had come to share stories, mourn the loss of the trees, and build a movement.