How Becoming a Climavore Could Positively Impact The Planet

“If you are conscious about it, what you eat is a political act. If you aren’t conscious about it, someone else’s politics have influenced what you are eating,” writes Corinne Mynatt in an essay that focuses on Daniel Fernández Pascual and Alon Schwabe’s Cooking Sections—specifically their CLIMAVORE project. Launched in 2015, CLIMAVORE delves into the ways that humans eat change climates. The project exists thanks …

Link About It: This Week’s Picks

Translating whale sounds, embracing the ocean as a garden, and two carbon emission developments this week

Spanish Chef Ángel León Wants Us To View The Sea as a Garden Known in Spain as “el chef del mar” or “the chef of the sea,” Ángel León had encountered the seagrass known as Zostera marina countless times during his life, but in 2017 (the same year he won his third Michelin star at his restaurant, Aponiente), he decided to look at how it …

Spanish Chef Ángel León Wants Us To View The Sea as a Garden

Known in Spain as “el chef del mar” or “the chef of the sea,” Ángel León had encountered the seagrass known as Zostera marina countless times during his life, but in 2017 (the same year he won his third Michelin star at his restaurant, Aponiente), he decided to look at how it could be used in the culinary world. Perhaps unsurprisingly, he found that an …