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limate Week in New York City has me buzzing. On Tuesday at Forbes’ inaugural Sustainability Leaders Summit, I led two back-to-back fireside chats about whether modern agriculture—built on cheap energy, free water and consistent weather—is actually a house of cards.how his family’s operation has transitioned to more sustainable practices, like cover-cropping, while maintaining a strong business.
It will take a whole lot of money and time and energy before there’s a McAirChicken sandwich available at drive-thrus, or even before the futuristic food is sold at grocery stores. Will a potentially carbon-negative protein actually be produced at scale? The challenges are stacked against that goal. There’s not enough time to waste on the wrong solutions, but there are going to need to be a lot of different solutions to how we produce food for a growing planet while combating climate change.
It may sound counterintuitive, but when I feel all that climate dread compounding, I cook. Usually, I cook quickly, because life still feels hard, and lately, I’ve been getting inspiration from the revised edition of bestselling cookbook author Mark Bittman’s, out this week. With Bittman’s organization, these quick and zesty takes on classics work well. I’d recommend the recipes for Creamy Creamless Mushroom Soup with Parsley Pesto and White Bean and Ham Gratin, especially for this weekend.
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