Here are a few links from around the web that we’ve been talking about.
As of last week, Fenway Park now has a 5,000 square-foot rooftop garden, which will grow an array of seasonal greens, like arugula, kale, eggplant, tomatoes and chives. All told, it’s expected to produce 4,000 pounds of veggies annually, which will be used in ballpark food.
The Padres, Giants, and Rockies also have gardens, but Boston’s is apparently the largest in the majors, since San Francisco’s plot is only 4,320 square feet. Go Sox. — Dan MacLeod
“African American women living in rural areas were at lower risk of depression and other mood disorders, compared to African-American women in urban areas, researchers report. Non-Hispanic white women were at an increased risk for the same mental health problems when they lived in the country, compared to white women in cities.” — Erin Rhoda
Eating insects isn’t just a great way to get protein, it’s also a growth industry.
(Here’s a fun fact: cinnamon sticks “may legally contain up to 5 percent insects by weight.”)
“North America’s cricket-food industry didn’t spring from a spontaneous, collective epiphany about shifting food tastes. Rather, it can be traced to two catalysts. One was the 2013 FAO report that sparked the birth of Critter Bitters. The other was a 2010 TED talk by Dutch ecological entomologist Marcel Dicke that has been viewed online 1.2 million times. Clicking through PowerPoint slides in an insect-adorned T-shirt, Dicke lays out the case for entomophagy. A burgeoning population will not only add more mouths to feed, he points out, but will require more protein; as people grow richer, they want to eat more meat. Then, there’s the economic argument. ‘If you take 10 kilograms of feed, you can get one kilogram of beef,” Dicke says, ‘but you can get nine kilograms of locust meat. If you were an entrepreneur, what would you do?’” — Dan MacLeod
In case you’re looking for a fairly exhaustive scientific analysis of the benefits of grass-fed meat, eggs and dairy, here you go.
“In evolutionary terms, feeding ruminants grain instead of grass — the now near-universal habit of the industrial food chain — is a radical and arrogant experiment, tinkering with the basic function of a whole suborder of animals. The dense carbohydrate load of grain completely reworks the ecosystem of the rumen, creating an acidic pH of 5.0, which causes the condition called ‘acidosis.’ A cow with this condition has an acid concentration in its rumen that’s 200 times greater than in the rumen of a healthy cow. Grain makes cows sick, and in this matter, organically grown grain makes no difference. The damage reverberates in human health” — Dan MacLeod