If you were to eat, say, another human being, how many calories would you be taking in? That’s a valid question not only for health-conscious people, but for anthropologists, too. You see, our human ancestors were cannibals — but we don’t really know why. Did they kill and eat each other like they would a mammoth or a wholly rhino — for the meat? Or were they practicing some sort of religious ritual? Continue reading “How many calories is that human? A nutritional guide for prehistoric cannibals”
Most of us are aware that our food choices have environmental consequences. (Who hasn’t heard about the methane back draft from cows?) But when it comes to the specifics of why our decisions matter, we’re at a loss, bombarded with confusing choices in the grocery-store aisles about what to buy if we care about planetary health. Are organic fruits and vegetables really worth the higher prices, and are they better for the environment? If I’m a meat eater, should I opt for free-range, grass-fed beef? Is it OK to buy a pineapple flown in from Costa Rica, or should I eat only locally grown apples?
The world’s first research facility to grow both food and fuel has opened in the United Arab Emirates. Located on a 2-hectacre site in Abu Dhabi, the desert facility uses coastal seawater irrigation to raise fish and shrimp for food, while growing salt-tolerant plants that can be harvested to create biofuel.