by Bonnie Powell
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Bar None
Clif Bar’s husband-and-wife CEO team talk about staying independent in a Big Organic world 4
Posted 1 year, 2 months ago
Kit Crawford and Gary Erickson.Photo: Bart NagelWalk into Clif Bar's Berkeley headquarters, and you might think you've entered greenie-nonprofit world: multiple recycling stations, cruiser bikes kept for employees' lunchtime use, and a fridge that serves as a pickup point for a local farm's community-supported agriculture program. Vending machines peddle Amy's Organic frozen meals and healthy snacks and drinks. A Coke machine provides the exception that proves the rule: Sustainability is… Read More
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Barren Spring
Author Claire Hope Cummings dishes the dirt on genetically modified food 12
Posted 1 year, 3 months ago One of the most encouraging things about the sustainable-food movement is how effortlessly it crosses traditional political-party, religious, ethnic, and other lines. The right to good, clean, and fair food, to borrow Slow Food's shorthand, seems to unite people who'd never otherwise find themselves chatting at the same party: Home schoolers and dreadlocked hippies, libertarian DIYers and heartland moms.But there are little pockets of polarization where brawls can break out. One of them is the so-called elitism of such food. The biggest… Read More
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