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Of all the drinks people reach for on sweltering summer days—or year-round, for that matter—the worst could be a glass of sugary cola, says a new study published in Environment International. That is because regular cola drinks have a fairly high level of chemical additives called organophosphate esters (OPEs), which have been in use for decades and are found in many popular drinks. Researchers from Barcelona’s Institute of Environmental Assessment and Water Research looked for sixteen OPEs in seventy-five different samples (e.g., cola drinks, juice, tap water, packaged water, wine, and hot drinks). They found that more than 90% of the samples had at least one OPE, with regular cola drinks showing the highest mean concentrations (2876 ng/L). Sugary drinks and juice had higher OPE levels than sugar-free drinks, tea, and coffee. Moreover, tap water (40.9 ng/L) had statistically higher OPE levels than packaged water (mean levels 4.82 ng/L), likely due to tap water’s exposure to added chemicals from PVC water pipes, wrote the authors, who are studying ways in which packaging impacts human health. Although normal beverage intake (and thus OPE exposure) was at or below safety limits, the authors stressed that this is still a significant route of human exposure to these chemicals. Source: https://www.sciencedirect.com/science/article/pii/S016041202300209X

Bloomberg News reports that as nations—such as India—reach the $10,000 annual income threshold, basic air conditioning becomes affordable and sales boom. Entry-level units, however, raise environmental concerns. Bloomberg News cites an estimate that “the world will add 1 billion ACs before the end of the decade”—a doubling of the market. More than 80% of India’s billion-plus population currently lacks access to air conditioning. Oppressive heat slows labor, with productivity decreasing about “2% for every degree Celsius increase,” according to a study that examined thousands of Indian factories, Bloomberg said. The head of the India wing of Daikin Industries Ltd, the world’s largest AC manufacturer, told Bloomberg that “sales have grown more than 15 times” in recent years due to need and increased affordability. Improved standards for AC are important because a common coolant, hydrofluorocarbons (HFC), could have 1,000 times the climate warming potency of carbon dioxide. The US and European Union have set stricter standards and have lowered energy use from appliances by 15% in recent years, according to BloombergNEF. Nations are now pledging to decrease HFC consumption—and the US Senate recently agreed to reduce US consumption by 85% within fifteen years. India’s cooling needs are severe, however. Temperatures reached 50°C (122°F) on the subcontinent last year, killing hundreds of people. Naresh Tatavet, a chauffeur in Delhi, told Bloomberg that when someone in his neighborhood purchases an AC, “we bring them sweets to celebrate.” He added, “I don’t want to wake up drenched in sweat anymore.” Source: https://finance.yahoo.com/news/billion-air-conditioners-save-lives-000010352.html

CONTENTS NEWS SECTION Thirsty? Maybe Avoid Drinking Sugary Colas … The Earth & I Editorial Team Babies, Cooking, and Indoor Air Pollution The Earth & I Editorial Team Rome to Host SDG Awards Gala The Earth & I Editorial Team DATA SECTION The Cost of Cool—India’s AC Demand Heats Up The Earth & I Editorial Team COVID-19 Boosted Antimicrobial Resistance The Earth & I Editorial Team Crypto Currencies: Energy Hogs? The Earth & I Editorial Team Not Ready for ESG Disclosures: 39% of US Firms The Earth & I Editorial Team Half of Earth’s Largest Lakes Are Losing Water The Earth & I Editorial Team List of Top Greenhouse Gas Emitters Released The Earth & I Editorial Team ECOSYSTEMS Our Sacred Bond with Nature, Part 2: The Animal/Human Connection Dr. Lisa Miller ‘Trophy Lawns’: Putting ‘Pretty’ Before Planet Mal Cole FOOD Top Fermented and Pickled Summer Foods to Make at Home Julie Peterson Forty Percent of Food Harvests Are Lost Danielle Nierenberg, Founder of Food Tank HUMAN HEALTH Getting Started with Meditation: Can Being in the Moment Help with Healing the Earth? Gregory Henschel Seeking Alternative Treatments After the COVID-19 Lockdowns Yuka Sakai and Sang Hyun Lee CLIMATE CHANGE Decarbonizing the Building Sector Dhanada K Mishra The Environmental Problem That Threatens to Bury Central Asia Yasmin Prabhudas NATURAL DISASTERS ‘Giant’ Tsunami Science Gordon Cairns ENERGY Electric Bikes: Revolutionizing Personal Transportation David Dodge Ambient Energy—Untapped Power for the Future Rick Laezman WATER QUALITY Artificial Islands: Economic Promise Versus Environmental Peril Nnamdi Anyadike Chlorine: Making Water Safe, Inside and Outside the Body Robin Whitlock WASTE MANAGEMENT Rare Earth Elements: Critical Developments in Harvesting from Waste Mark Smith ECONOMICS & POLICY Securing A Beautiful Future for Food Chef Dan Barber EDUCATION The Anacostia River Comeback Marion Warin Miller

Use of Certain Cooking Fuels May Impact Visual Processing Speeds in Infants Air pollution has already been linked to cognitive issues in children, but a new international study published in Epidemiology and Global Health claims to be the first to examine the effects in a child’s first year of life, when, according to the study, “brain growth is at its peak.” The study targeted rural infants in India, focusing on tiny, in-home particulate matter named for its size (PM2.5). Researchers looked at the impact of using “solid cooking fuel,” such as cow dung or wood, in homes with very young children. Visual testing showed lower-than-expected “visual working memory” scores and slower “visual processing speed” scores in children’s first year of life. The authors said their results suggested links between indoor air quality, cooking fuels, and babies’ neurocognitive health. Their recommendations included helping families upgrade their homes to “clean technologies” and receive education on how to prepare meals while reducing cooking emissions. Source: https://elifesciences.org/articles/83876

Global Food Preservation Techniques May Improve Gut Health By Julie Peterson* Summer is perfect for complementing meals with refreshing, healthful foods and drinks. One could do no better than to choose from the plethora of pickled and fermented foods that have long graced global tables. Traditional food fermentation processes, such as pickling and souring, offer a host of benefits. They preserve food, add nutrients, and aid in “pre-digestion” to make nutrients more bioavailable. The healthy benefits go far beyond nutrition. A 2021 study published in Cell, found that vegetable brine drinks, kombucha tea, and foods such as yogurt, kefir, fermented cottage cheese, kimchi, and other fermented vegetables, increased overall microbe diversity, and likely involved remodeling the microbiota of the study participants. The researchers also noted that enhanced quantity and quality of gut microbes fight inflammation, which is a precursor to chronic diseases such as rheumatoid arthritis, Type 2 diabetes, and chronic stress. Other studies agree that fermented foods remove allergens, antinutritional compounds (such as lectins and protease inhibitors), and toxins (such as bacterial toxins). Cultures around the world developed fermentation techniques as a practical method to prevent food spoilage and make use of food resources. Fermentation usually involves the spontaneous activities of natural microbes present in the food or introduced from previous fermentations. Its use has always been important for food security in warm climates, where preservation of fresh milk, fruits, and vegetables is challenging. Anyone can give fermentation a try with ordinary kitchen tools—a knife, cutting board, mixing bowl, and a jar. If new to fermenting, it is recommended to follow a recipe. Sandor Ellix Katz, author of The Art of Fermentation, advises, “Certain ferments, such as yogurt or tempeh, require specific temperature ranges.” As for pickled foods, such as veggies, they are only considered fermented if they are made with fermented vinegar, such as raw apple cider vinegar that still has the “mother culture” in it. But pickled vegetables preserved with unfermented vinegar still have clout in the health category as they are still raw and therefore retain the antioxidants that are often lost when cooked. Here is a look at some cherished global fermented and pickled foods, along with healthful recipes and tips. Sour On With These Recipes! Many foods are fermented as part of their harvest and production process. Beer, cheese, cider, chocolate, coffee, miso, olives, pickles, salami, bread, soy sauce, tempeh, natto, and wine are examples. Beer is produced with fermentation, but the yeast is removed or killed off from the alcohol, whereas natto is fermented but still has the bacteria in it. When purchasing these foods, try to find local producers for the most environmentally friendly (less transportation involved) and freshest options. Farmers markets are ideal venues to meet makers and learn if their products might be available at stores year-round. In the case of region-specific items, such as chocolate or coffee, look for fair-trade organic options. If new to fermenting, it is recommended to follow a recipe. Sauerkraut Sauerkraut is a staple garnish at summer cookouts. Using green cabbage to make this simple fermented dish results in traditional white sauerkraut. Amp up the fun by using red cabbage to produce a wild, fuchsia-colored side dish that is as good to look at as it is to eat. Try Pink Sauerkraut created by Chef Eduardo Garcia. Nutritionist Sharon Glasgow points out that making fermented vegetables is easy. “The most important thing is to use the highest quality ingredients. When available, use organic fruit or vegetables. If the vegetables are deficit in nutrients, the fermentation is likely not to work. Use pure water, not chemical laden, and use sea salt when available.” For a scrumptious garnish, try Glasgow’s recipe for Pickled Radish: 1 bunch of radishes 1 teaspoon sea salt 2 tablespoons whey (if unavailable, use 1 additional teaspoon salt) Take greens off, wash, and grate radishes. Place grated radishes into pint size mason jar. Pound down the radishes, then pour other ingredients on top. Pound again. The top of the radish mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 3 days before storing in refrigerator. Fruit chutney is perfect for those who aren’t familiar with the sourness of fermented foods. Fruit chutney Fruit chutney is perfect for those who aren’t familiar with the sourness of fermented foods. Naomi, a mother of four in Slovakia, writes in her blog, Almost Bananas, “I am not exaggerating when I assert that if you want to start eating fermented foods and have a hard time starting, this fermented spiced apple chutney is the one to start with. Because of the apples, raisins, and spices, it’s still quite sweet by the time it’s ready to eat.” She says her recipe can use apples past their prime and is delicious by itself or as a topping for yogurt, pancakes, crepes, or in place of jam. Vegetable chutney Vegetable chutney can be mild or hot. This super-hot and spicy Cilantro Chutney from TurmericMeCrazy.com is incredibly simple to make. Use a small amount to spice up a meal or use it as a dipping sauce. Ingredients: 2 Tbsp fresh lemon juice 1 pinch salt 1 cup cilantro 3 serrano peppers Instructions: Chop off stems of the serrano peppers and add to blender. Add the remaining ingredients and blend until all chunks are gone. Store the chutney in the fridge for up to a week. Lassi Lassi is a yogurt drink that originated in India and can be made either sweet or salty with a variety of fruits and herbs. Dassana’s Veg Recipes shares three varieties of lassi that are easy to whip up and enjoy as an invigorating summer drink any time of day. Kimchi Kimchi is a Korean fermented vegetable in fish sauce that is usually eaten as a side dish to rice. But there are many ways to incorporate this healthful food into omelets, pizza, ramen, burgers, and more. Check out 23 Kimchi Recipes to Fire Up Your Meals. This Water Kimchi by Korean Bapsang, a Korean mom’s home cooking website, has a clear broth and thinly sliced radish squares and other vegetables. In the world of kimchi, this one is unique because it is vegan. Fufu Fufu is a traditional West African staple that is a soft and stretchy finger food eaten with soups or stews. Traditionally made with cassava, fufu is now also made with other pounded vegetables (amala, corn, green plantains, yam, semolina, etc.), mixed with water, and formed into balls. It has a pleasantly light sour flavor and is called a swallow food because it’s not intended to be chewed! Diners pinch off a small piece, mold it into a small ball with an indentation, scoop up some soup, and swallow. Green Tomato and Lemongrass Pickles, from Andrea Nguyen’s The Banh Mi Handbook and posted on Viet World Kitchen, are a novel snack for summer days. With garlic, red pepper flakes, serrano chile, and turmeric, these pickles truly tantalize the tastebuds. Note that, for food safety reasons, the ratio of vinegar to water for pickling vegetables should not be adjusted from a recipe; however, the spices can be modified to suit one’s liking. For more spice, try cayenne, hot sauce, allspice, or cloves. Get salty with soy sauce or Worcestershire sauce. Sweeten up with a bit of sugar or agave syrup. Remember, the flavors intensify over time, so season lightly. Tofu Pickles may be the epitome of fermentation and pickling. Dubu-jangajji shares her beautiful recipe with meal suggestions on her site, Maangchi. She writes that it is a “sweet salty tangy brine” that “makes the intrinsically tasteless tofu very delicious.” Many people go beyond cucumbers for pickling delicacies: asparagus spears, beets, carrots, green beans, banana peppers, and cauliflower are all suitable pickling vegetables. Because fermented foods have such a high probiotic content and many are also fiber-rich, some people may experience an initial increase in gas or bloating. It’s a good idea to start with a couple of tablespoons at a time, allowing the body to adjust (and it will) to the greater diversity in the gut’s microbiome. Enhance snacks and meals with exciting new flavors and improve quality of life with the health benefits of an improved microbiota. *Julie Peterson is a freelance journalist based in the Midwest region of the US who has written hundreds of articles on natural approaches to health, environmental issues, and sustainable living.

Interview with Dr. Lisa Miller, Founder of Columbia University’s Spirituality Mind Body Institute E&I: How can we develop the animal/human bond through therapies with animals to help people who are really in anguish and, as you have said, show them the opportunity beyond their suffering? At Columbia University Teachers College, I started The Spirituality Mind Body Institute to intentionally put spirituality first. That is because there is this deep way of being through which we will renew our way of living on our gorgeous, loving, guiding Earth through our awakened awareness. Two of my classes are Equine Therapy and, indeed, Human/Animal Bond. In Human/Animal Bond, I welcome students from all over the world, from all the different faith traditions—some spiritual but not religious—who really come from a broad range of levels of opportunity to engage animals. Some students have come from very large cities in our global community and have never met a horse, have never met a cow, geese, or a little goat, have never met anybody [of an animal species]. Others have had opportunities to meet animals in different settings. So, one of the first learning moments is to see the extraordinary delight—with wide open eyes—when young adults, sometimes in their thirties, for the first time encounter a sister or brother on four, or a sister or brother on wings, and it is sheer delight. And how wonderful for these students that their first introduction was one of equal respect. We go to an animal sanctuary where every animal has been saved from near death, from hell. And, of course, the animals are very aware and very grateful for their lives in the sanctuary. And many of the animals choose to be healing and guiding to others who now seek their help. On our outings to the sanctuary—we have done this now for several years—there is this huge white cow who has been saved, named Tucker. As the instructor, I offer my first-person experience to the students. I do not want to have a posture that says, “You all have much to learn about being to the Earth.” I join and try to help hold the field of intersubjectivity and welcoming of Source, of life, of God—holy, sacred God. God works through us, God works as rays from the Sun, each student helps the teacher, each teacher helps the student, the students help the animals, the animals help the teacher, everybody helps everybody. I will share with you that on one day I had come with a real pain in my heart over matters outside of work, matters that I was facing in my own life. I just felt drawn to Tucker, this huge white cow, truly a sacred cow, this big, beautiful white cow all by himself, probably twice the size of most of the cows. I went over and stood on the other side of a very thin fence; I did not want to invade Tucker’s space right away. I sent out my heart to Tucker, “Please help the students communicate with the animals through their consciousness, through the heart,” and I sent my heart’s message to Tucker and I said, “Hello, and I come.” I did not want to just immediately say, “Can you help me?” I sent my love and said hello and Tucker knew, and we sat together for a while, and Tucker sent back an understanding. I would say that God sent it, through Tucker. Through Tucker came a very profound understanding, a rearrangement of meaning onto my personal crisis in my life through which my heart opened. “Many of the students reported that day, through opening the field of knowing through the heart, they had started to communicate about their own struggles, started to give loving care to animals that needed support; it was a two-way street.” Many of the students reported that day, through opening the field of knowing through the heart, they had started to communicate about their own struggles, started to give loving care to animals that needed support; it was a two-way street. So, these animals were going to be murdered, cut into pieces, and eaten, ok? But they were our teachers and we were their caretakers, and it was a beautiful relationship. The students’ lives were changed in two days at the animal sanctuary, and some to living a different life. For instance, one student started a retreat center for humans in midlife, maybe having an existential crisis, “Where do I go from here? What is my life worth? What have I done?” It [the existential midlife crisis] is a hardwired second bridge in life—spiritual emergence. And this student, who graduated from my program, formed not only a human-centered place of renewal, like many retreats might be, but he [also] chose to include “midlife, second-career” racehorses who were going to be killed. But, instead, these former racehorses were invited into the center and, together, the second-half-of-life horses and the second-half-of-life humans found common ground. This is the type of therapy that we teach in my second class, Equine Therapy. Equine therapy is a broad term; some people sit on the horse, some people guide the horse [etc.]. We learn a type of equine therapy—through specialized teachers—called EAGALA through which the horse is a “knower.” The horse guides the session. And I can tell you that the horse as the knower is an extraordinary healer. I will give you a story by way of example. I had brought a group of about thirty-five students to a ranch where the horses and the students were meeting for the first time. About four horses had been brought, about thirty-five students had [also] been brought, and as each student told their story, everyone listened respectfully. The horses were in the general arena. One woman said, “You know, I am a mom; I have four boys, three are at college, and my fourth son, the little one, I just do not feel that he loves me the way the others do. My heart aches. I do not know that he sees me and knows how much I love him.” “Well, no sooner had [the mom] finished telling [her] story, than the youngest little horse walked across the stable, up to this mom, and started gently rubbing against her. Okay!? That is not a … random coincidence.” That was her story. Well, no sooner had she finished telling that story, than the youngest little horse walked across the stable, up to this mom, and started gently rubbing against her. Okay!? That is not a radical materialist overlay that some random coincidence [had occurred]. That [view] does not hold water because there were thirty-five other students, there were three other horses, so if you multiply that out, it is beyond a slim chance [of occurring by chance] at that moment. That is a sacred, guided relationship. And the horse knew. And she [the mom] knew. She understood because she had opened her heart field of knowing, of unitive connection. I will share with you another story of connection. My youngest child is very, very close to this beautiful, soft, very loving guinea pig named Phoelix, her love. And Phoelix, of course, had been rescued. He was in a pet store for months and months and [eventually] years and years. We walked in one day and the glaring fluorescent lights were on Phoelix. He was all alone in a cage, anxious, jumping, and quivering. And we said, “Oh, what about this little fellow?” And the owner of the pet store said, “Uh, he’s been there so long you can have him for the price of the cage.” Well, Phoelix opened our lives with such love. My youngest child is capable of immense love and Phoelix had equal and profound love. They went everywhere together. She called him her precious little boy. And she carried Phoelix on her bicycle. She carried Phoelix when we would go to a restaurant and she carried Phoelix to soccer games. We would set up a special little protective area for Phoelix. One day Phoelix got very sick, and I came home and my daughter was crying and said, “Mommy, something’s wrong with Phoelix.” I ran in and, sure enough, Phoelix had swollen up, probably twice his size. He looked very ill, and it did not look hopeful. We raced to what, believe it or not, was called The Exotic Vet…. We went to the vet, and the vet looked at me and pulled me aside and said, “This does not look good.” And I said to my child, “Just in case, let’s give Phoelix extra love and tell Phoelix how much we love him.” And Phoelix looked up and I could feel the message of “goodbye.” Phoelix was already seeing the sacred transcendent. He was sending this message of joy, that he was already seeing the other side. My daughter did not know this, so we walk out of the vet’s office and are in the waiting room, all alone, on this Sunday, and over in the corner of the waiting room is a big cage with a magnificent elder grey parrot. And I turn to the parrot whom I know has been there a number of years and has seen many people come and go and knows just what this office does. I sent from my heart to the parrot, “Can you help us here?” And, as you know, communication with animals, it is a sentiment, it is a vector, it is a stance. You can use the words, “Can you help us?” in the felt sense. And the parrot immediately looked up and was shocked because I have the feeling that the parrot watches a lot of people come and go and is basically ignored or talked to like [she gestures], but there is no real relationship. The parrot looked shocked. And I did it again, “Can you help us here?” And the parrot sort of tilts its head, and I go back and sit with my daughter and, suddenly, she says, “Mommy, I’m just going to go outside. I’m sure Phoelix will be okay; I just need to go outside.” She exits and I walk over to the parrot, and he looks at me and with his head tilted way down [she makes the sound of a grieving parrot’s cry] and he looks up again and repeats it [she makes the sound again]. It is a human cry. And I know he has communicated that Phoelix has crossed; Phoelix has passed. So, the parrot delivered the message; the parrot showed me that Phoelix had passed. I was then able to go out to my daughter to explain to her that I did not think Phoelix was going to make it. She was sad, but she was more prepared and, of course, the vet came out in that moment and said, “Phoelix has passed. I tried everything. I tried to restart his heart, I gave him multiple injections. There was nothing we could do.” So, we thanked the parrot. The parrot had been at our side, out of love. We are guided, and we are never alone. And when we start to feel that way, it is an opportunity to reawaken our spiritual awareness, [to] use our awakened brain. *Lisa Miller, PhD, is Professor of Psychology and Education at the Teachers College and Founder of the Spirituality Mind Body Institute of Columbia University. She is also the best-selling author of The Awakened Brain: The New Science of Spirituality and Our Quest for an Inspired Life.

The Remarkable ‘Blue Hill’ Farm-to-Table Collaboration The Earth & I Interviews Chef Dan Barber* In a hidden oasis nestled in the idyllic suburban town of Tarrytown, New York, lies the renowned Blue Hill at Stone Barns restaurant and nonprofit farm and education center, Stone Barns Center for Food & Agriculture—the shared dreamchild of two families passionate about sustainable food systems. This one-of-a-kind partnership of sizable means, sustainable education, and culinary-gold-with-a-conscience was pioneered by chef extraordinaire and author Dan Barber, and late banker and philanthropist David Rockefeller and his visionary daughter Margaret “Peggy” Dulany Rockefeller. The founders transformed eighty-plus acres of the former dairy farm on Pocantico Hills—a landmark Rockefeller estate about thirty miles from New York City—into a regional incubator and disseminator of natural food innovations. Their passion and commitment attracted a dedicated team of farmers, cooks, agronomists, interns, and sustainable food devotees to join their ambitious quest—to build a prototype of a sustainable, circular food economy that could one day nourish all life on the planet. In 2004, the Blue Hill at Stone Barns restaurant opened serving contemporary cuisine with ingredients sourced from the center’s innovative research farm as well as meat and eggs from the Barber family’s Blue Hill Farm and other local farmers. Dan Barber is the nationally acclaimed chef and co-owner—with brother David Barber and David’s wife, Laureen—of the original Blue Hill restaurant in New York City. This Greenwich Village bistro is where diner (and famed banker and philanthropist) David Rockefeller first pitched Dan Barber on his idea for the Stone Barns property. Chef Dan Barber draws beautiful, nourishing cuisine out of the interconnected world of sustainable farming, cooking, and food. Barber is also the author of the best-selling book, The Third Plate—Field Notes on the Future of Food. His ability to draw beautiful, nourishing cuisine out of the interconnected world of sustainable farming, cooking, and food has turned Blue Hill at Stone Barns into one of the most coveted dining reservations in the world. Recently, Chef Dan Barber agreed to tell the Blue Hill story in an Earth & I interview. E&I: Chef Barber, you see nature through the lens of what Dr. Lisa Miller of Columbia University calls “unitive awareness.” You describe in your book how “a bowl of polenta … speaks to something beyond the crop, the cook, or the farmer—to the entirety of the landscape and how it fits together.” How did aesthetics and wholeness come to be important to you, and how do you plan to pursue or explore their expression going forward? I grew up spending summers on my grandmother’s farm—Blue Hill Farm—and I think that, quietly, it gave me a sense of responsibility about the land, and a sense of the importance of preserving open spaces. It gave me a sense of how much of an impact the experience of a place in its entirety can be. Since the beginning of Blue Hill, our hope has been that when people eat at the restaurant, they’re not just thinking about the food on their plates—they’re seeing the whole story behind it. An impossibly juicy and delicious leg of lamb? It’s impossibly delicious not because of the manipulations from a great chef—marinade, cook time, or accompaniments—but because of a great farmer who understands how to pasture animals according to the prescriptions of the land. By connecting to where their food comes from, the diner becomes not just a consumer but might gain some of that awareness that you’re describing. E&I: Collaboration seems to be key to the impact of your work. Your collaborators range from celebrities and scientists to like-minded chefs, farmers, friends, and family members. Blue Hill and our nonprofit partner, Stone Barns Center, together are very much a synergistic community of cooks, farmers, scientists, producers, artists, and others. Whether it's collaboration with university plant breeders on how to breed for flavor, or with artists like Gregg Moore on how to turn bone ash from the kitchen into bone China plates for the restaurant, those direct conversations across disciplines are the cornerstone of our work. One of our collaborators, a microbiologist, recently told me that research is too often siloed: Everyone is focused on their specific concern, rather than looking at the connections between parts of the whole. As Blue Hill moves towards acting as even more of a research institution, this cross-disciplinary approach is our goal. To do that, we’re redefining what it means to operate a restaurant: the space that we’re working toward is something like 60% restaurant, 40% education and research community. E&I: Could you share briefly about the history of Blue Hill at Stone Barns? A year after opening Blue Hill bistro in the city, David Rockefeller came in for dinner. After the meal, he told us about his vision for the Stone Barns property—which had been the Rockefeller family dairy farm back in the 1930s—and invited us to put in a proposal for the space. I don’t think we even fully understood who we were at that point, so it was really an exercise in imagining what we could be. We worked closely with Peggy Dulany and David Rockefeller to create what Stone Barns has become today, helping to start the foundation and recruit staff. At the end of this process in 2004, I opened Blue Hill at Stone Barns the very same day that the Stone Barns Center opened to the public. The fact that we opened together, on the same day, speaks to how central our partnership is to the identity of both organizations. Our mission of developing a regional food culture reflective of time and place informs the work both in the kitchen and on the farm. E&I: In earlier years you spoke of the coming reckoning of the unsustainable American food and agricultural system. Where is it today and where would you like it to go? Unfortunately, the current reality is that the food that comes from the farm next door is sometimes more inconvenient than the food that’s ground thousands of miles away—that’s the irony of our food system today. I could get on the phone tonight and have a fresh batch of beautiful produce from California or South America arrive at the doorstep tomorrow morning. “Buying directly from a farmer means you get produce that’s chosen for your locality and picked at the optimal time.” But buying directly from a farmer means you get produce that’s chosen for your locality and picked at the optimal time. So, nothing is lost in nutrition or flavor—or spent on the environment—during storage and transportation. Our food system is broken, but the good news is, it never produced anything truly delicious anyway. Chefs are leading the way in opting out of the big food system, and by supporting good farming—biodiverse, chemical free, holistic—they can ensure they get the freshest and tastiest foods. It’s easy to adopt a pessimistic attitude when addressing issues related to our current food system—the incredible costs to our environment, to our communities, and to our health. But rather than approach sustainable foods with that sense of necessity or burden, I hope that people will also have the insight to recognize the advantages of this movement and where it’s headed. The basic tenets of sustainable agriculture—biodiverse, chemical-free, holistic—produce the most delicious results, and I think more people are starting to demand that from their food: better flavor, and a better story behind it. *For more information about Blue Hill at Stone Barns Center please visit Home | Blue Hill Farm.

As more antibiotics are prescribed for human and animal diseases, the more resistant the targeted, adaptive microbes can become. This phenomenon has led to a rise in deaths associated with antimicrobial resistance (AMR). The US Centers for Disease Control and Prevention (CDC) has released data on how the AMR threat was impacted by the COVID-19 response. The CDC explained that “the response to COVID saw a significant increase in antimicrobial use, difficulty in following infection prevention and control guidance, and a resulting increase in healthcare-associated, antimicrobial-resistant infections in U.S. hospitals.” In contrast, between 2012 and 2017, due to prevention strategies, deaths from antimicrobial resistance decreased overall by 18% and by nearly 30% in hospitals. The CDC’s available data during the 2019-2020 COVID-19 timeframe shows at least a 13% to 78% increase in eight types of infections. In 2020, US hospitals saw significantly higher rates for four out of six types of healthcare-associated infections (HAI), many of which are “resistant to antibiotics or antifungals.” From March 2020 to October 2020, according to the CDC report, nearly “80% of patients hospitalized with COVID-19 received an antibiotic.” In terms of outpatient settings, antibiotic use significantly dropped in 2020, compared with 2019, due to reductions in outpatient health care. However, outpatient antibiotic use “rebounded” in 2021, the agency said. Sources: https://www.cdc.gov/drugresistance/publications.html https://www.cdc.gov/drugresistance/pdf/covid19-impact-report-508.pdf https://www.cdc.gov/drugresistance/pdf/threats-report/2019-ar-threats-report-508.pdf

How to Flip a Chemically Sustained Lawnscape Into a Natural Paradise By Mal Cole* For centuries, bright green carpets of mowed grass—such as the Palace Gardens of Versailles—have been synonymous with wealth and status. In the late nineteenth century. Frederick Law Olmsted, who is considered the father of North American landscape architecture, started modeling communities around shared green spaces, and today, public and private lawns are ubiquitous throughout the Western world. In the US alone, about 2% of land (or 40 million acres) is covered by turf grasses in private homes, businesses, golf courses, parks, and many other public spaces. But “trophy lawns” come with a hefty price: Beautifully manicured lawns typically require millions of pounds of chemical inputs and millions of gallons of petroleum to fuel mowing equipment—plus trillions of gallons of water to keep the lawns green. In fact, turf grasses are the non-food crop that requires the most irrigation in the US, which is why some states like California offer incentives to remove and replace them with eco-friendly alternatives. Human beings enjoy the inviting space that a lawn provides, and lawns can have ecological benefits, including acting as a carbon sink and preventing run-off and erosion. Luckily, with a few adjustments—especially to expectations of what a lawn must look like—a lush carpet of green suitable for frolicking can become an eco-friendly feature of home gardens. Luckily, with a few adjustments—especially to expectations of what a lawn must look like—a lush carpet of green suitable for frolicking can become an eco-friendly feature of home gardens. Going Green in Drought-Prone Climates To create an eco-friendly landscape in dry areas, first, consider less lawn. Learn about grasses that grow naturally in the area. Even if native grasses are not suitable for a traditional lawn, grasses can still contribute to an attractive garden display. Drought gardens can make use of plants like succulents that will thrive in dry conditions. Hardscaping alternatives to lawns, such as pea gravel and permeable paving, can create pathways and gathering places that will help trap rainwater and prevent runoff. In zones with more rainfall, lawn alternatives include extending or creating garden beds. Adding garden plants and trees that can host many different species will help diversify the home ecosystem. Just one oak tree can host thousands of different organisms. Oaks also thrive in many different climates and can furnish wonderful shade. Flowering trees and shrubs can provide early season sustenance for pollinators and nesting habitat for birds. Perennial plants can provide food and forage for birds and pollinators as well as excellent habitat and winter cover. A vegetable garden or food forest in a home garden can reduce the use of fossils fuels for food shipping and reward the gardener with fresh produce. Participating in ‘No Mow May’—where homeowners wait until June to start mowing their laws—helps pollinators enjoy the benefits of early blooming flowers. If it’s impractical to replace an existing lawn, simply reducing mowing to once or twice a month helps reduce pollutants from lawn mowers. Participating in No Mow May—where homeowners wait until June to start mowing their laws—helps pollinators enjoy the benefits of early blooming flowers. In Massachusetts, ninety-three different species of bee were found to visit flowers growing in lawns. Lawns mowed every two weeks showed the highest bee abundance. The more diversity of species that can be added to a lawn, the greater the benefit. A lawn that is a monoculture of just one or two species of grass does not provide enough diversity for insects and microorganisms to flourish, but with a few tweaks to standard expectations of what a lawn is, a picnic spot can become a thriving habitat. Some Grass Lawn Alternatives Clovers are an easy addition to most lawns and offer many benefits. A member of the Fabaceae (pea and bean) family, clover roots have small nodules that form symbiotic relationships with beneficial bacteria that help them take nitrogen from the air and transform it into available nourishment. Because of this mutually beneficial relationship with the bacteria, clovers can create their own fertilizer and will never require chemical inputs to grow. In addition, clover flowers make a wonderful host for pollinators like honeybees and native bumble bees. Clovers will mix freely with existing turf grasses, are easy to mow, and will regrow quickly. In general clovers are a great choice for lawns, but they require regular rainfall and may not be the best choice for dry conditions. A thyme lawn is a great option for a full sun lawn that requires no mowing and little water. Thyme is a fragrant herb in the Lamiaceae (mint) family, and native to the Mediterranean region. It can cope well with poor soils and does not require any added fertilizers. A new thyme lawn will require some initial site preparation and watering to get established, but extremes of heat and cold do not mean much to a thyme lawn, making them a great choice for a changing climate. Thymes have tiny flowers that native pollinators love and make a colorful display when in bloom. Other added benefits include: a soft texture for barefoot walking, and a delightful herbal smell. Thyme may also deter some unwanted insects such as mosquitos. However, a thyme lawn will not thrive in a cool, shady, or damp environment. Mosses are ideal for areas where it would be impossible to grow a traditional lawn. Moss is a non-vascular plant and lacks the circulatory system that larger plants like trees use to pull water and nutrients from the ground. Instead, moss can absorb water and nutrients directly into its cells, but cannot grow more than an inch or two tall. That means no mowing is required for a moss lawn. The nonvascular structure of mosses also means they have no roots and therefore require no soil to grow. Moss can grow in any area with ample shade and moisture, even at the base of a tree or on paving. Moss also fosters biodiversity and hosts a large array of tiny organisms including the fascinating tardigrade—sometimes called a “water bear” or “moss piglet.” As noted by celebrated bryologist and author of Gathering Moss Robin Wall Kimmerer, one gram of moss can harbor hundreds of thousands of microfauna. A perfect carpet of lawn that requires large amounts of water, chemical fertilizers, and pesticides might feel like a trophy, but a lawn that is a real prize is one that provides beauty without harming the ecological neighborhood. *Mal Cole is a freelance science and nature writer based in Massachusetts.

Proven Techniques for Raising Human Consciousness and—Hopefully—Healing the Earth By Gregory Henschel* First published June 22, 2023 Many activities go by the name of “meditation.” For some people, deep reflection involves something as simple as sitting by a river and watching it flow. For others, it could be doing needlepoint or riding a motorcycle through the countryside. Whatever the activity, if it makes a person more peaceful, most people will say, “Hey, keep it up!” For formal meditation systems, however, there are masters to learn from and basic practices to adopt. Here is a simple breakdown on the two basic types of meditation. Mantras and ‘Mad Monkey’ Mind There are two kinds of meditation: “active” and “passive.” “Passive” meditation involves quietly watching the mind “run around.” Practitioners begin by getting comfortable and observing the activity of the mind without judgment. And, at least initially, what do they see? They see that the mind is a pretty jumpy thing! Some Eastern traditions compare the mind to a mad monkey. To see what they mean, sit for a few minutes and watch the mind go! It flits from topic to image to memory on anything and everything. But as one settles down, watches the breath, and lets the mind observe itself for a while, the deep witnessing function will draw the mind into deeper states of awareness. That is the passive technique. One such school is called “Vipassana,” which means to “see things as they really are.” This technique was taught by the Buddha. The second type is “active” meditation. The mind concentrates on a mental object to accomplish the same suspension of the active mind, to move into the same sublime states of spiritual awareness as mentioned above. What should a meditator focus on? There are myriad techniques, but many involve the use of sound. Sound is said to be the most subtle of all sensory experiences. In fact, thought itself is sometimes described as “mental sound." The sounds used for meditation are called “mantra.” In Sanskrit, “man” means “mind” and “tra” means liberating. So, mantras are liberating sounds. Many mantras are names for God. Others are short phrases to assert the union of the small “s” self and the “S” Self of the Supreme Consciousness. These techniques were practiced by the Buddha, through which it is said he gained enlightenment. A Sincere Heart to Know Back in the 1970s in the US, when yogis and other Eastern spiritual teachers were all the rage, this author used to hitchhike. On one ride somewhere on Interstate 70 highway, somebody turned around from the front seat to say, “Hey, want to learn to meditate?” [Okay.] “Well, just keep repeating these words in your mind and you get really high!” But there is more to it. Some of the ingredients for meaningful meditation are cultivating a sincere heart to know the One and making a persistent effort to think and act in ways that reflect an inseparable connection to other people. This last bit might be called “morality.” Human behavior involves the endless repetition of various patterns people have learned. Human growth—psychological, emotional, and spiritual growth—depends on progressively altering these patterns and moving toward more enlightened ways of being. Human growth—psychological, emotional, and spiritual growth—depends on progressively altering these patterns and moving toward more enlightened ways of being. For the most part, people try not to repeat the mistakes that make them unhappy. They try to create more happiness—and act as ethically as they can. Healing the Earth As one improves in meditation, their ability to turn the lens of the mind inward over time, through regular practice, helps them develop an enhanced capacity to notice when they are failing in their outward expressions of kindness, truthfulness, and honesty. By improving the quality of being present with people and things, people enhance their ability to move deeply into the Inner Realms and experience the presence of God. Or if someone does not like the term “God,” they can say “the Supreme,” “Divinity,” “Allah,” or use other ways to speak of the Infinite Being. The term “Self,” as mentioned above, indicates that the Soul of All can be found within. This all leads to the healing of the Earth. Anyone who has been paying attention knows about the ways in which humans are collectively harming coming generations of life by their polluting ways. If people can progressively brighten their lives and serve the people around them, the wave of that shift can amplify the same from other people and bring healing to self, family, community, and the planet. People can catch themselves and be more conscious of the effects of what they do. Further, their uncovered hearts can light the way out of the emptiness of excessive materialism. As people move deeper into the transformative light of the Infinite, they might do very well indeed. As they expand their spiritual hearts by cultivating their inner life, they can together create a world governed by family feelings for all living beings, abolish mass violence, and make the Earth a haven for all its inhabitants. While no one knows how far into the vast cosmos the radiance of individual and collective human love will reach, surely humanity can create a bright future for all on this little Earth, putting an end to eons of tears streaming from the eyes of so many. In the meantime, it’s good to take time to do some needlework or ride a bike or contemplate a flowing river. It’s possible one might be inspired to start a meditation practice—try out the various styles and schools; the heart will know when the right teacher has been found. But do not wait too long to enjoy the practice of meditation. Life is short, after all. Plus, the Earth and all in it are waiting. *Gregory Henschel is also known as Acharya Govinda. Acharya means “one who teaches by example.” He has been a dedicated meditator and practitioner of yoga for fifty years and has been teaching classes since the mid-1970s. He lives in Alexandria, Virginia, with his wife Francey and their parrot Scarlett.

So-called “disrupters”—political movements, technological developments, and so on—will, by definition, inconvenience or hurt some people, even as they help others. What about cryptocurrencies, lionized by some for their socioeconomic benefits and criticized by others for their associated energy costs via computers and electricity? Here are some of the numbers. The University of Cambridge Bitcoin Energy Consumption Index (CBECI), which regularly updates Bitcoin and Ethereum energy consumption demands, estimates annual energy consumption at 143.6 TWh for Bitcoin and 6.7 GWh for Ethereum. The energy consumption of a single Bitcoin transaction (703.25 kWh) is vastly greater than that of 100,000 VISA credit card transactions (148.63 kWh), Statistica says. In a September 23, 2022, article, EarthJustice stated that “the cryptocurrency mining industry already uses half the electricity of the entire global banking sector.” In a joint study with the Sierra Club, EarthJustice estimated that 38% of Bitcoin is mined in the US. The study also estimated that “in the year prior to July 2022, Bitcoin consumed around 36 billion kilowatt-hours (kWh) of electricity,” equaling all the electricity consumed in that period by Maine, New Hampshire, Vermont, and Rhode Island together. Admitting the limitations of relying on “top-down” estimates of the electricity consumption of cryptocurrency mining in the US, EarthJustice says that their results “imply that the industry was responsible for an excess 27.4 million tons of carbon dioxide (CO2) between mid-2021 and 2022—or three times as much as emitted by the largest coal plant in the U.S. in 2021.” Dell reports that annual Bitcoin mining energy consumption is “equivalent to 0.4%–0.9% of global consumption, according to estimates in a report released by the Biden Administration. Such a range exceeds the global share of countries like Argentina and Australia. Despite efforts by the crypto industry to cut energy consumption, Dell sees these numbers posing a threat to international pledges to get to zero emissions by 2050. Sources: https://ccaf.io/cbnsi/cbeci https://www.statista.com/statistics/881541/bitcoin-energy-consumption-transaction-comparison-visa/ https://www.dell.com/en-us/perspectives/can-cryptocurrency-overcome-its-huge-energy-demands/

The Italian government will host a United Nations Sustainable Development Goals (SDG) award presentation ceremony on July 24 at the UN’s Food and Agriculture Organization (FAO) International Headquarters in Rome. Livestreamed global coverage via UN WebTV will begin at 18:30 CET and will coincide with opening day of the 2023 UN Food Systems Stocktaking Moment. In a buildup to the event, organizers are announcing a panel of judges on a rolling basis, each tasked with assessing about 3,000 applications and nominations from over 150 countries. According to the UN, the judges are looking for standout “initiatives and individuals that make a difference on the ground and Flip the Script” on Earth’s environmental woes. Already announced to join this year’s panel of judges are Sandra Uwera Murasa, Global CEO of Fairtrade International; Pablo Ciano, CEO of DHL eCommerce Solutions; and Jayathma Wickramanayake, the UN Secretary-General’s Envoy on Youth. Since their inception in 2018, SDG Action Awards have lauded the likes of NextWave Plastics (2021) and The Masungi Story (2022), a youth initiative in the Philippines that is restoring and protecting a rainforest area called the Masungi Georeserve east of Manilla. To date, participants have rescued 2,000 hectares of land, established seventeen ranger stations and 18 kilometers (11 miles) of monitoring trails, and planted and nurtured 68,000 native trees. The project has directly engaged over 20,000 citizens and impacted public watershed policy. Source: SDG Action Awards – SDG Action Awards