When I call Chef Q. Ibraheem to discuss urban farming in her own cooking career, she’s in the middle of placing an order for microgreens from a small farm in Lake Forest, a ritzy suburb just north of downtown Chicago. Now’s a great time for her to chat, actually, because the Chicago-based chef is immersed in what she loves, sourcing ingredients as locally as possible.
Over six gallons of water are required to produce one gallon of wine. “Irrigation, sprays, and frost protection all [used in winemaking] require a lot of water,” explains winemaker and sommelier Keith Wallace, who’s also a professor and the founder of the Wine School of Philadelphia, the largest independent wine school in the United States. And water waste is just the start of the climate-ruining inefficiencies commonplace in the wine industry. Sustainably speaking, climate change could be problematic for your favorite glass of wine.
A report by the Environmental Working Group reveals that an estimated 2,000 untested chemicals, several of them known or suspected carcinogens, are legally present in conventional packaged foods sold in U.S. supermarkets. But this major public health concern is largely unrecognized by the Food and Drug Administration, which operates under a policy on food additives dating back to 1958.