It’s 6:30 a.m. and the sun has been up for a little less than an hour. I roll out of bed and quickly guzzle a cup of coffee. Then I slip on my moss-green muck boots, tattered from many battles with blackberry brambles, and take the well-worn path through the woods to the farm.
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What the Health, a documentary that has been both criticized and praised by critics for its stand against the meat industry, reveals a number of alarming truths about our poor understanding of health and nutrition.
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Bruce Friedrich, is excited about the future of meat. The executive director of The Good Food Institute, who works with scientists, entrepreneurs and investors to make clean meat and plant-based alternatives to meat a reality, recently told Nil Zacharias (of Eat for the Planet) that the immensity of interest and pace of innovation in this space has exceeded his wildest expectations.
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The tomatoes in Acadia Tucker's garden are grown with heavy helpings of organic material, which draws down excess carbon in the atmosphere. "I like to imagine what we could accomplish if more of us believed in the power of soil, even a little bit of it,” says Tucker.
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On a sunny afternoon in August, Isabelle Cnudde, founder of Clorofil, the chicken rescue and educational nonprofit, is chatting amiably in her charming French accent with her feathered girls, breaking only to toss jewel-green grapes their way. “Hellooo, Luna!” she says to one who approaches, plucks a grape straight from her hand, and then hops up on the bench. “She’s one of my friendliest chickens,” Cnudde says smiling with visible pride.
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