Monthly Archives: April 2021

New Mexico is not well known for rich soil and an abundance of water. But there are two operations in Albuquerque that are working to create healthy soil through compost, by adding nitrogen, water and carbon into the ground. Little … Continue reading →

Recently, amid the COVID 19 pandemic, some people have found themselves with more free time than they have had before. Mass shutdowns, remote learning, and working from home have resulted in people spending much more time at home. In response … Continue reading →

The word local is defined by Merriam Webster as “characterized by or relating to position in space.” So how can local be defined in terms of food? The USDA defines local food as “the direct or intermediated marketing of food … Continue reading →

When looking at inefficiencies within the food systems of the United States, there is almost no more glaring of an issue, especially in regards to sustainability, than food waste. It is estimated that somewhere between thirty-to-forty percent of all food … Continue reading →

As I sit here, at 2:00pm on a Monday, drinking my 2nd, or 3rd, or 4th(?) cup of coffee, writing this blog entry for class, it only seems fitting that I incorporate coffee in some way. I’ve consumed plenty of … Continue reading →

What benefits do a plant-based diet have? According to the EAT-Lancet Commission, food is the single strongest lever to optimize human health and environmental sustainability on Earth. Individual changes do make a difference. Making changes in your diet is a … Continue reading →

It is no longer a question of when climate change will happen; increased temperatures, more severe wildfire seasons, and unpredictable weather patterns are already affecting us in New Mexico. According to 350NM, “New Mexico is the sixth-fastest-warming state in the … Continue reading →