James McWilliams
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Sustainability
Nov 21 2009, 7:22 amThe Fate of Obama's Turkey Pardons
Every Thanksgiving, the president saves two birds from slaughter. What happens to them next?read more
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Sustainability
Aug 18 2009, 8:24 amThe Real Value of Organic Food
Arguing over the nutritional value of organics misses the point: the movement was never about numbers.read moreSustainability
Jul 14 2009, 8:20 amFunding the Future of Organic Farming
Venture capital firms look to "clean tech" as the new industry for their dollars. Will farming get a piece of the pie?read more
Photo by Prova de Vinhos/Wikimedia
Nutrition
Jun 10 2009, 12:45 pmThe Hangover Cure With a Catch
A scientist has a way to remove the headache-causing properties from many wines. But there is a catch: it's made with genetically modified yeast. Why this new development could pave the way for widespread labeling of genetically modified products.read more
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Sustainability
May 26 2009, 8:34 amThe Mystery of Spain's Sublime Ham
Food-lovers have long praised Jamon Iberico as a sustainable, humane way to eat ham. But the pigs that go into this prized ham may not be as happy or well-fed as its many fans think. Welcome to the world of trying to figure out how food is made.read more
Photo by jere-me/FlickrCC
Sustainability
Apr 14 2009, 2:26 pmIs Free-Range Pork Really Riskier?
A controversial New York Times column argued free-range pork has a significantly higher risk of carrying some very dangerous diseases. Reaction was sharp and immediate. Here, the author defends himself from his critics--and explains his funding.read more
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James McWilliams
James McWilliams is an Associate Professor of history at Texas State University, San Marcos.
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