Carbon Capture and Climate Change
Carbon and other air emissions
David Paul Clarke
Wednesday, September 7, 2022

The Environmental Law Institute’s 11th GreenTech webinar held on July 18, “The Role of Carbon Capture (CC) and Direct Air Capture (DAC) Technology in Our Climate Strategy,” couldn’t have been timelier. A week later, on July 27, Democratic negotiators reached an agreement with Sen. Joe Manchin (D-W. Va.) on a proposal that will invest $369.75 billion over the next decade in energy and climate programs, including billions in CC technologies.

New Resource Locator Provides Climate Tools for States
Rainy street in a city
Paul Chalmer
Thursday, August 18, 2022

"[A] single courageous State may, if its citizens choose, serve as a laboratory; and try novel social and economic experiments without risk to the rest of the country.”

Justice Louis Brandeis wrote those words nearly a century ago, and they are particularly relevant to a set of experiments in environmental regulation now being carried out at the state level.  

The Environmental Argument for Less Meat in Your Diet
Cow in grass field
Stephen R. Dujack
Thursday, July 7, 2022

Just over a half-century ago, Diet for a Small Planet, Frances Moore Lappé’s surprise best seller, exposed the harms of animal agriculture to a wide audience in the same way that Rachel Carson’s book of a decade earlier, Silent Spring, put to widespread shame the practice of applying pesticides to cropland. The title of Moore Lappé’s book encapsulates her thesis. The math in 1971 made a compelling case that abandoning meat is indeed necessary to avoid crossing planetary boundaries.

Food Staples for Thought
Rice terraces
Akielly Hu
Tuesday, July 5, 2022

Rice is a primary food source for more than half of the world’s population—especially in Asia, Africa, and Latin America. In China, the rice-consuming culture I’m most familiar with, rice is breakfast, lunch, dinner, and dessert. Even the Chinese character for “cooked rice” simultaneously means “food.” Rice is security, sustenance, and life itself.

Some Deductions on Induction
Induction stove_by Akielly Hu
Akielly Hu
Tuesday, June 21, 2022

I encountered an induction cooktop for the first time recently, and my life has never been the same. Boiling water, which usually bores me to tears, took half as much time as it did on a gas stove. Garlic sizzled in seconds; broccoli softened in a minute or two. With a press of the on button, I sped up time itself, whizzing through a recipe that would take me an hour on a traditional electric stove, 45 minutes on a gas cooktop.

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