Just returned from a three-day feast of ideas in Monterey, California at the seventh EG Conference (http://www.the-eg.com/). The annual gathering brings together individuals from media, technology, entertainment --- and his year, education. This was my second year attending the event, intrigued by the entirely eclectic group of presenters.
Magicians, musicians, jugglers, and acrobats, astronauts, nature photographers, pick pockets, and art forgers, gathered to explore new ways of thinking about Read more [...]
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Just returned from a three-day feast of ideas in Monterey, California at the seventh EG Conference (http://www.the-eg.com/). The annual gathering brings together individuals from media, technology, entertainment --- and his year, education. This was my second year attending the event, intrigued by the entirely eclectic group of presenters.
Magicians, musicians, jugglers, and acrobats, astronauts, nature photographers, pick pockets, and art forgers, gathered to explore new ways of thinking about Read more [...] 
Some things are best left unsaid, and my experience as a pig cloner comes up in conversations only to cause nervous twitching on the part of my listeners. “How”, they wonder, “could someone dedicated to conservation and the environment wander off into the black art of biotechnology?”
During the years when I was raising heritage breeds of livestock in Maine, I found that one of our precious swine bloodlines was drying up. The farm, founded for the purpose of conserving rare breeds of livestock, 
I recently visited the new exhibit at The American Museum of Natural History in New York called Our Global Kitchen, Food, Nature, Culture. As more and more Americans learn about their food, they can now feast on a museum exhibit that attempts to tell the whole story.
To tackle food as a broad subject is to launch upon a vast ocean in a small barque amidst thousands of hidden reefs. Topics such as genetic modification of foods lurk beneath the surface of most conversations about food. But this 
The daily revelations emerging from the discovery of horsemeat in lasagna purchased in Ireland reveal the complexities of our food system. When EU health commissioners tracked down the source of the horsemeat, they found a trail that passed through multiple countries, processors, dealers, brokers, Romania, England, Cyprus, Poland, the Netherlands, and in some cases, through illegal hands.
Since much of our meat is processed, ground up, blended with flavorings, shaped into meatballs and stuffed into