The Magazine of The Sierra Club
From Farm to Table and Back Again
George Steinmetz journeys into the food industry for his new book, "Feed the Planet"
Culture
"The Serviceberry" Is an Ode to Gift Economies
Robin Wall Kimmerer's follow-up to the much-lauded "Braiding Sweetgrass" offers a tonic in a world of consumption
Mushrooms Capture the Imagination. Here's Why.
Fungi are having a cultural moment
Hydroponics May Be the Future of Urban Farming
Farmers want to grow gardens in urban warehouses. Can it work on a commercial scale?
A Feathered Solution for Food Waste
Backyard chickens are a great way to reduce greenhouse pollution
In this story:
food and drink
What's Greener, Wooden Matches or Lighters?
Here are the most sustainable ways to light up your life
Where Can I Get Crystals That Are Less Toxic, Locally Sourced, and Ethical?
Ms. Green has advice on how to avoid toxic Teflon and dyes
How the "Sell By" Date on Your Milk Carton Is Contributing to Methane Emissions
In California, an effort to keep food waste out of landfills starts on grocery store shelves
In this story:
food and drink
Facing Motherhood in an Unrecognizable World
Helen Phillips's "Hum" tracks motherhood in an increasingly unrecognizable world
When Women Are Warriors
Nemonte Nenquimo's "We Will Be Jaguars" channels climate activism with female leadership
