Sustainability Matters: August 21, 2015
Emily Abrams
Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]
Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]
It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]
Rising amounts of organic foods are being recalled because of bacterial contamination. [NYT]
Kim Shkapich takes sustainability into her own hands with her line of homemade shrubs. [Boston Globe]
Add some crunchy crickets to your diet and help save the planet. [Yahoo Food]