Sublime
An inspiration engine for ideas
“Money has been the oil that has kept the wheels of society turning and allowed the complexity of our present civilization to develop, but credit, the centralized creation of money, interest, and particularly compound interest, have seriously destabilized the relationship between money and the goods and services, or wealth, it originally represente
... See moreSacha Meyers • Bitcoin Is Venice: Essays on the Past and Future of Capitalism
However, many people still wonder whether such results mean that even small amounts of pasture-raised meats can increase the risk of death. A study specifically looked carefully at this question. Seventh-Day Adventists are interesting to study because many are vegans or vegetarians and others eat animal products only occasionally or only in small a
... See moreJoel Fuhrman M.D. • Eat for Life: The Breakthrough Nutrient-Rich Program for Longevity, Disease Reversal, and Sustained Weight Loss
To an organic farmer, land is not a commodity that can be owned but a community with which she interacts, and that community has its own economy on which the farmer’s economy depends.
John Michael Greer • The Wealth of Nature: Economics as If Survival Mattered
That leaves you, the consumer, with only one option. For the sake of your health, the environment, and animal welfare, you should minimize your dependence on conventionally raised poultry. It’s not always easy. You’ll have to make a special effort and, in some cases, pay a little extra if you want to eat chicken that is as natural and as wholesome
... See moreMark Hyman • Food
John Fullerton, a managing director at J.P. Morgan until 2002 and now a member of the Club of Rome and president of the Capital Institute, is one of the most active facilitators of the dialogue about how we might create a regenerative economy.
Daniel Wahl • Designing Regenerative Cultures
A 50 percent reduction in meat consumption would compensate for 2937.5 miles driven every year by every family.
James E. McWilliams • Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly
ex-NOMA fermentation chief 'david zilber' cooks up food with bacteria, microbes, and yeast
Matthew Burgosdesignboom.com
