- Author: Jeannette E. Warnert
UC Berkeley researchers relied on historical samples of marbled murrelet breast feathers to understand what factors may be impacting the species' survival today, said an article on Crosscut.com.
The team compared the ratios of stable isotopes of carbon and nitrogen in the feathers, which revealed what the birds ate. They learned that, in the 19th and early 20th centuries, murrelets relied heavily on sardines, anchovies and squid. But as decades passed, anchovy, sardine and squid stocks plummeted due to overfishing and cooling...
- Author: Jeannette E. Warnert
Chef and sustainable food advocate Alice Waters has organized a class to be offered at UC Berkeley this fall called "Edible Education 101," according to Mother Jones food and ag blogger Tom Philpott.
The class will be co-taught by Nikki Henderson, executive director of People's Grocery in Oakland, and UC Berkeley journalism professor Michael Pollen, the author of several best-sellers about the U.S. food system.
Henderson told Philpott that the course is subtitled "The Rise and Future of the Food Movement" to acknowledge its outgrowth from advocacy by the white-table-cloth sustainable eating crowd and proponents of food justice for low...
- Author: Jeannette E. Warnert
UC Davis and UC Berkeley were listed among the nation's 286 greenest colleges in a recent report by the Princeton Review. In fact, eight UC colleges made the list.
The Sacramento Bee last Saturday ran a story about Sacramento area colleges that the Review called green, including UC Davis, Chico State and University of the Pacific.
"We're not doing it to be trendy," UC Davis chemical engineering professor Roger Boulton told reporter Laurel...