Archives for "Sustainability"
March 19, 2009 4:31 pm
In season, Peters and a part-time employee hand-harvest up to 8,000 shellfish weekly from the riverbed acreage that Peters leases from the state. Currently wholesaling through a distributor to restaurants in Boston and elsewhere, Peters will begin retailing in 2009 as Norumbega Oyster Inc. to diversify his clientele and boost revenues.
March 19, 2009 12:57 pm
“I can see the world through food,” said Kirsten Walter ’00, perhaps speaking for all the participants in a wide-ranging Bates discussion of food-related topics on March 16. “I can see all these different issues,” she said, “and how to approach them and how to engage people with them.”
March 12, 2009 12:16 pm
Borealis Breads founder Jim Amaral ’80 and food activist-author Mark Winne ’72 are among Bates College alumni featured in two March events relating to the Nourishing Body and Mind: Bates Contemplates Food initiative.
March 12, 2009 11:40 am
On March 12 and 13, two decisive actors in the effort to curtail global climate change offer back-to-back talks at Bates College.
March 1, 2009 12:39 pm
Opinions, stories, and comments from the Bates community
March 1, 2009 11:33 am
Perils and possibilities arise as consumers seek green options in building and architecture.
February 27, 2009 3:25 pm
Bill McKibben, the environmental journalist who wrote the first book aimed at a general readership about climate change, gives a talk titled “Global Warming: Fighting Against It, Living With It” at 7:30 p.m. Thursday, March 12, in Chase Hall, 56 Campus Ave.
February 27, 2009 3:09 pm
Fifty Bates College students are among an estimated 10,000 young people from around the United States who will gather in the nation’s capital on Feb. 27 for a four-day summit supporting immediate action on climate, energy and economic issues.
February 27, 2009 3:03 pm
Cornell University professor Per Pinstrup-Andersen offers a lecture about the impacts of globalization on poverty, food security and nutrition.
February 26, 2009 12:02 pm
When a Maine dairy farmer ponders the move to organic production, Rick Kersbergen ’78 is there to ease the transition.