The Weekly Theme
Each week, we feature a new theme of solutions for those passionate about learning in-depth on how we are building a better world!
From desert to oasis: how community-driven grocery stores can reduce food insecurity
Low incomes can make accessing healthy food a challenge. But what if the closest grocery store with nutritious options is more than a mile from your home? This is the daily reality for the 6.2% of Americans who live in food deserts: areas where residents do not have the purchasing power to support Read More...
All about spiders and their silk, one of the most versatile substances on earth
In the latest issue of National Geographic, environmental writer Jason Bittel spins a wonderful article exploring spiderwebs, spiders, and all things arachnid. The intricate webs they build are items of wonder and beauty, but by using this wonderful silky, sticky, sometimes stinky substance, Read More...
Amid the trend of plant-based fast food, Taco Bell embraces its vegetarian classics
As a new wave of plant-based meat hits the fast-food market, Taco Bell is proudly reminding its customers that its menu has carried vegetarian protein classics such as rice and beans for decades. Taco Bell’s bean burrito is their second best selling item, and the chain is celebrating its history Read More...
A new product is swimming into the world of plant based meat alternatives
Impossible Foods and Beyond Meat introduced the world to alt meat that tastes, feels, and even bleeds like the real deal. Now, a new product is swimming into the alternative meat market: plant-based shrimp. Created by the San Francisco based company, New Wave, the product mirrors the flavors and Read More...
Feeding the future: Are insects the world’s next great protein source?
Would you consider eating some crickets today as your afternoon snack? How about a handful of honey ants or a skewer of grubs? If not, you may want to consider expanding your palate because a study in England has found that 37% of people think we will be eating more insects within the next Read More...
Sage and respected: Positive words linked to positive outcomes as we grow older
Aging is often associated with unpleasant side effects: achy joints, forgetfulness, limited mobility. But one technique that has proven to make a difference and improve the lived experience of growing older is “positivity”. Psychologist Becca Levy studies the correlation between attitudes Read More...
Could magic mushrooms be the answer to depression?
Lying on a bed in London’s Hammersmith hospital ingesting capsules of psilocybin, the active ingredient of magic mushrooms, Michael had little idea what would happen next. The 56-year-old part-time website developer from County Durham in northern England had battled depression for 30 years and Read More...
Mushroom picking: How to identify an edible wild mushroom from a poisonous one
After all this talk about mushrooms this week, you might be tempted to go out and pick some mushrooms yourself. That’s not a bad idea, but before you go, you need to learn how to properly identify an edible mushroom from a poisonous one. While the odds of you picking an edible mushroom rather Read More...
Miss the texture of meat? These mushroom recipes will help beat your cravings
For some people, the hardest part about adopting a vegetarian or vegan diet is that they miss out on the savory taste and texture of meat. That’s where mushrooms come in. The wonderful thing about mushrooms is that their hearty bite and texture make them perfect meat substitutes for plant-based Read More...
Eben Bayer on mushrooms and the future of food
Eben Bayer is the co-founder and CEO of Ecovative Design, a leader in the production of myco-materials, materials made from the root-like systems of fungi. According to Bayer, the food sector is the next great market for mushroom-based products. From the “impossible burger” to bacon Read More...