The Anti-Sushi (of Miya’s Sushi)
The concept of “sustainable seafood” has become an oxymoron, but not at Miya's Sushi, where chef Bun Lai is tossing out old standards in favor of the local, the safe, the clean -- the under-appreciated.
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On the Path to Regulating Climate Change: The Costs and Benefits of Cost-Benefit
Should Cost-Benefit Analysis be used in the generation of climate change policy? Yale Environmental Economics Professor Matthew Kotchen and Yale Environmental Law Professor Douglas Kysar debate.
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Marina Keegan of Yale & #Occupy in the NYTimes – More on the Brain Drain to Wall St
A very apt discussion of prevalence, tactics, convenience, and promises here.
Marina Keegan, Yale ’12, is President of the Yale College Democrats and a member of OccupyYale.…
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Popular uproar over Beijing air pollution
Over the weekend the New York Times reported on a unique urban escape of the Chinese governmental elite – not to penthouse night clubs or secluded spas, as you might expect, but to pockets of clean, purified air. From Politburo …
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For the Love of Carrots: An Interview with the Chef of the World’s Greatest Restaurant
René Redzepi is the chef and owner of Noma, a 12-table waterside restaurant in a Copenhagen warehouse. This year and last, Noma was nominated the S. Pellegrino Best Restaurant in the World.
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Forum: Australia’s Big Carbon Tax
With the passage of a historic piece of carbon tax legislation, Australia seems set to lead in the global battle against climate change. But, as Tahria Sheather reports, tensions in the land down under are running high, offering a preview of what may lie ahead for other countries.