Now you’ve done it, health fiends, you’ve really done it. You’ve eaten so much kale that farmers can no longer keep up. Really. There’s a global kale shortage happening and it could spell spinach for all of us. The horror.
Scientists at Australia’s CSIRO have developed a salt-tolerant variety of wheat by using genes from an ancient variety of wheat. The salt-tolerant variety yields 25% more grain on saline soils than other varieties.
These days, living in a global village of sorts, we can easily take for granted the wide variety of foods we have access to and relatively low food prices. However, as the United States Agricultural & Food Law and Policy Blog (USAFLPB) notes, global food supply may be approaching its limit, we are currently seeing considerable price increases, and we could see much more in the future.
The Australian government funded a study to determine if aquifer recharge could yield potable water.
We’ve talked a lot about genetically modified crops here at Eat. Drink. Better — the ongoing battle in the EU over Monsanto’s MON-810 maize, Obama’s refusal to halt genetic engineering [ … ]
Question: What does organic olive oil, the environment, love songs, Tsunami relief and adventures on the high seas all have in common? Answer: One extraordinary man. And his name is [ … ]