Audubon Magazine March-April 2011

Food Cycle

The eternal food loop—harvest, prepare, savor, cleanup—has never been healthier, and better tasting, than it is right now.

Some say that organically grown wine grapes are also tastier in the bottle, which is something certainly worthy of a toast. Sara Remington

Message in a Bottle

Red, white—and green—the wine industry is widely embracing chemical-free viticulture that protects both the landscape and farmers while capturing terroir, the true taste of a place.

Gone Fish

Personal conservation is great, and the better seafood guides can be helpful, says our Incite columnist, an independent voice for the environment. But fisheries policy must still be changed.

A grassland located on a private ranch near the Yolo Bypass Wildlife Area is a prime location to search for the sometimes elusive long-billed curlew. (Photo: Brown W. Cannon III)

Grains of Change

In California’s Central Valley, where a quarter of the food varieties we eat are farmed, a new generation of growers is teaming up with conservationists to make sure that rice and Long-billed Curlews will always mix.

Food Culture

Genetically modified agriculture holds both the promise of drought- and virus-resistant crops and the peril of unraveling the natural food chain. But like it or not, it’s one genie that’s already out of the bottle.

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