One of the communities I want to speak to works for wellness in corporate environments, and my story in Corporate Wellness reaches out to them. In it, I tell how EAP was one of the very first stops on my road to recovery from extreme obesity. Read more »
My summer of not blogging/not tweeting/barely FB-ing continues, as I tend to other portions of my outreach to the world.
One part of that is the stories I've been writing in the Boston Globe food section, which almost always spring from the sustainable-food world. The latest entry, on the locavores' increasing interest in natural fermentation as the way to preserve summer's bounty, is published today. Read more »
Here's my latest story for the Boston Globe food section exploring corners of the sustainable food movement. Today's installment is about the farmers and fishers who sell protein via the community-supported model, as well as the customers who support them.
My first Boston Globe story in a while is about Will Mack, who loves tools but specializes in knives, still, 11 years after his retirement from Kitchen Arts, which he built into a beacon for blades on Newbury Street.
Across Major League Baseball, teams are getting greener, scoring both public relations points and on the bottom line. See how your team fares. E/The Environmental Magazine.
A trio of New England inns offer not ony respite from the road, but a chance to unhook from the grid. Boston Globe travel section.
A friend spied us in the Metrowest Daily News....
You can approach sustainability from a number of directions, and for the current issue of Boston Home magazine, I came at it from two of them.
I spoke with three product providers that make their products with the ethics of recycle and reuse, and all three are in New England, making their use locally more sustainable than the same or similar goods from, say, Fiji.
It's a single-page presentation.