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The Future of Food: A Documentary by Deborah Koons Garcia

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A Review by Elaine Webster

future_food_200The Future of Food recently caught my eye at the Windsor branch of the Sonoma County Library. I stared at it for a second, thinking that I must have seen it before, since it was originally released in 2004.  Then, it was only a year later, GE-Free Sonoma County’s Ballot Initiative failed by a narrow margin.  At the time I thought I knew all I needed about the ...

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PBS: Hummingbirds: Magic in the Air

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A review by Elaine Webster

hummingbird_062313_2Like many, I encourage bird visitation to my yard. So much so that the word has spread throughout the western flyway, that when you land in Sonoma County Wine Country, be sure to check out the Webster house. You can’t miss it. A flock of doves will be pecking at tossed seed and millet on the lawn. The jays will be nesting in the corner oleander bushes.  Across ...

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China Adopts Greener Policy

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Beijing’s regime and China’s National Development and Reform Commission (NDRC) signaled a move towards a greener policy by agreeing to cap greenhouse emissions by 2016. The pollution levels in China are suffocating industrial centers.

China has faced huge environmental consequences. The largest source of China’s emissions is the burning of coal, which accounts for over 60 percent of the nation’s electricity supply.

At the start of 2013 the US Energy Information Administration calculated that China burns almost as much coal as the rest of the world combined.

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Growing Pond Scum for Fuel

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A new report is showing that the nation's land and water resources could more than likely produce 25 billion gallons of algae-based fuel a year in the United States, one-twelfth of the country's yearly needs.

The findings were published in the May 7 issue of Environmental Science and Technology, published by the American Chemical Society.

The Gulf Coast and the Southeastern seaboard are considered to be the best locations for producing algae for fuel.

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Going Green in Moscow

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Visit Gorky Park on a summer evening and you'll discover Teplitsa, a new summer spot that offers fresh food and a relaxing atmosphere.

The environment provides a feeling of being outdoors, with trees growing through the floor, and wooden decks.

The menu is light, with plenty of vegetarian options and a seasonal slant. Options include sandwiches with fillings such as roasted pork, salads with turkey breast or pear, and grilled fish or steak, plus group-friendly tapas like salsa or chicken-liver pate. Unlike ...

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