Food: The Key To Fixing Climate Change

Having savings is essential for any kind of real income security, as well as doing things like moving in order to take advantage of a new job. As Reid Cramer of New America told me, the introduction of asset tests are trying to solve a problem that does not exist by introducing a serious one – forcing people to choose between building an emergency fund to deal with crisis and food security. 2. A really fast phaseout We’re going down. (AFP/Getty Images) A second problem is that its a pure cutoff. If you have $1,999 dollars, you are fine. If you have $2,001 dollars, you are cut off. So you get stories about people surprised by a bit of good luck who are suddenly tossed from the program. These steep cliffs are a terrible way to design policy, especially when we want poor people to be saving money. 3. And the phaseout starts pretty low SNAP cuts would hit about 2.8 million families. (Michael S.

How Marcella Hazan Made Italian Food All-American

of Agriculture, via Wikimedia Commons Often when we think of pollution and climate change, we picture gas-guzzling cars or power plants spewing fumes into the atmosphere. Rarely, however, do we think of the food we eat. But according to two different sources, if we really want to get serious about climate change, food is exactly where we should start. Differing estimates, same conclusion In 2012, the CGIARResearch Program on Climate Change, Agriculture and Food Security released a report stating greenhouse gas emissions (GHG) from the global food system accounted for about 28% of all GHG emissions. Of that chunk, deforestation and direct emissions from farms made up the largest percentage. Breakdown of agricultural emissions Source: Research Program on Climate Change, Agriculture and Food Security More recently, the United Nations Conference on Trade and Development came out with its own estimates, which showed an even greater effect from food, accounting for roughly half of all global GHG emissions — with deforestation and transportation creating the most pollution. Source: United Nations Conference on Trade and Development Instead of focusing on the rather large differences between these two estimates, I think it’s far more productive to simply acknowledge that the global-food-production system plays an enormous role in climate change — and that it’s also an important player in reversing the negative effects of climate change. Emissions directly from farms If we do the math, both studies estimate that pollution coming directly from agricultural production accounts for about 13% of all GHGs. The two biggest contributors to this subgroup are: Nitrous oxide emanating from the soil as a result of increased usage of fertilizers. Enteric fermentation resulting when livestock consume food and excrete methane gas. Commonly, nitrous oxide seeps into the atmosphere because of the heavy usage of ammonia in fertilizers. The top three ammonia producers worldwide account for roughly one-fifth of the global market. They are, in order of total capacity,Yara (NASDAQOTH: YARIY ) , CF Industries (NYSE: CF ) , and PotashCorp (NYSE: POT ) . As far as meat is concerned, the Big Four American producers are, in order of market share,Tyson (NYSE: TSN ) , Cargill, JBS USA, and National Beef Packing. What it means for your investments For right now, the short answer is that this means absolutely nothing for your investments.

The House’s food stamps cuts aren’t just cruel. They’re dumb.

Chart by CBO.

Italian dishes were seldom allowed into white-tablecloth restaurants, unless they had French names and some cream thrown in. Chefs were trained to cook French food, and thats what any chef who wanted to make a name and charge fancy prices served. Today, a new restaurant without pasta (even if it’s gluten-free) on the menu is a rarity, risotto is ubiquitous, and no serious diner would give a second thought to an ambitious restaurants charging as much for Italian food as for French. Americans eating out prefer Italian food, cheap or expensive; the Olive Garden has grown to 800 locations since its opening in 1982, and last year had $3.5 billion in sales. This would not have happened, at least with the speed it did, had Hazan not been such a skilled, clear, rational teacher — and had her husband and writing alter ego, Victor, not been one of the most gifted prose stylists ever to write about food. Because the Hazans championed fresh vegetables many people had never heard of (artichokes, fennel), olive oil and — above all — simplicity and clarity in cooking, they can be argued to have had even more influence on how Americans cook than Julia Child, a similarly gifted teacher and writer whose rise immediately preceded theirs and probably made it possible. Both Child and Hazan were the creatures of a newly powerful media machine that for the first time turned its interest to food. Hazan began as an emigre with degrees from northern Italian universities in natural sciences and biology, yet found herself with little to do in Manhattan, where Victor had been summoned to work in his family’s fur business. Friends who exclaimed at the exotic, unfamiliar dishes she served them convinced her to start informal classes, which came to the attention of Craig Claiborne, who brought attention to chefs and cooking in a way no journalist had before because he did it at the New York Times. He invited himself over to lunch, wrote about it and her classes, and after the day his story ran, on Oct. 15, 1970, Hazan wrote in her 2008 memoir, “I have never since then had to be concerned about how to occupy my time.” The book that the couple published in 1973, “The Classic Italian Cookbook,” was invariably compared to Child’s “Mastering the Art of French Cooking” in its comprehensive, step-by-step approach that brought any dish within reach of a patient, interested home cook. Like Mastering, the Hazan’s book seemed to put the entirety of a glorious cuisine that had only been available to a privileged few into the hands of any cook. The comparisons between the two books were set in stone when Child’s editor at Knopf, Judith Jones, took over Classic from another publisher (as she had done with Child’s) and re-designed and publicized it.