The Most Interesting News Today

February 13, 2019February 13, 2019 / Crist Inman / Leave a comment

The greenhouse in Hinwil where Climeworks uses carbon dioxide pulled from the air to grow fruits and vegetables. Luca Locatelli for The New York Times

When this platform started in 2011 it was two young men, one a senior at Amherst College and the other a sophomore at Cornell University, who thought it would be useful to share their experiences with other students. It continued beyond their summer internships. At some point, hard to pinpoint the date, it started serving as a daily exercise for me. It became an exercise in finding something in the world that is worthy of attention, as much as possible something that inspires hope rather than reinforces dread (though that has been unavoidable from time to time).

The title I give to today’s post is impossible to justify with any metrics, but read on and you may see my point. Jon Gertner, for this first time featured in our pages, and for what is likely the longest of any longform treatments of any topic in the New York Times, thank you for making it about this:

Christoph Gebald, left, and Jan Wurzbacher, the founders of Climeworks, at their plant in Hinwil, Switzerland. Luca Locatelli for The New York Times

The Tiny Swiss Company That Thinks It Can Help Stop Climate Change

Two European entrepreneurs think they can remove carbon from the air at prices cheap enough to matter.

A pilot project at a Swiss university that uses Climeworks equipment to make methane out of airborne CO₂. Luca Locatelli for The New York Times

Just over a century ago in Ludwigshafen, Germany, a scientist named Carl Bosch assembled a team of engineers to exploit a new technique in chemistry. A year earlier, another German chemist, Fritz Haber, hit upon a process to pull nitrogen (N) from the air and combine it with hydrogen (H) to produce tiny amounts of ammonia (NH₃). But Haber’s process was delicate, requiring the maintenance of high temperatures and high pressure. Bosch wanted to figure out how to adapt Haber’s discovery for commercial purposes — as we would say today, to “scale it up.” Anyone looking at the state of manufacturing in Europe around 1910, Bosch observed, could see that the task was daunting: The technology simply didn’t exist.

Over the next decade, however, Bosch and his team overcame a multitude of technological and metallurgical challenges. He chronicled them in his 1932 acceptance speech for the Nobel Prize for Chemistry — an honor he won because the Haber-Bosch process, as it came to be known, changed the world. His breakthrough made possible the production of ammonia on an industrial scale, providing the world with cheap and abundant fertilizer. The scientist and historian Vaclav Smil called Haber-Bosch “the most important technical invention of the 20th century.” Bosch had effectively removed the historical bounds on crop yields, so much so that he was widely credited with making “bread from air.” By some estimates, Bosch’s work made possible the lives of more than two billion human beings over the last 100 years. Continue reading →

Catch It To Drink It

February 3, 2019February 3, 2019 / Organikos / Leave a comment

The illustrative video above is on its own worth a couple minutes of your time. But the innovative approach to one of the world’s most pressing problems is the thing to take note of. Thanks to National Public Radio (USA) for bringing Evelyn Wang and Omar Yaghi’s work to our attention in this story:

A prototype MOF-based water-collection device is set up for testing on the roof of a building on the MIT campus.
Courtesy Evelyn Yang, MIT

Researchers have come up with a new way to extract water from thin air. Literally.

This isn’t the first technology that can turn water vapor in the atmosphere into liquid water that people can drink, but researchers from the Massachusetts Institute of Technology and the University of California, Berkeley, say their approach uses less power and works in drier environments. Continue reading →

Buoyant Foundation’s Intriguing Architectural Innovation

January 4, 2019January 5, 2019 / Organikos / Leave a comment

This is the kind of story that displays the odd new reality of what can count for optimism–finding intriguing solutions for mankind’s self-inflicted catastrophes. From Anthropocene:

Amphibious Architecture

Float when it floods

By Emily Anthes

Amphibious structures are not static; they respond to floods like ships to a rising tide, floating on the water’s surface.

Last June, not long after a catastrophic thunderstorm swept through southern Ontario, bringing a month’s worth of rain in just a few hours, a group of 75 architects, engineers, and policymakers from 16 countries gathered in the city of Waterloo to discuss how humanity will cope with its waterlogged future. The timing of the conference was a fitting meteorological coincidence; in a world increasingly transformed by climate change, heavy rains and major floods are becoming more common, at least in some areas. In the summer of 2017 alone, Hurricane Harvey dumped more than 50 inches of rain over Texas; a monster monsoon season damaged more than 800,000 homes in India; and flash floods and mudslides claimed at least 500 lives in Sierra Leone. In the past two decades, the world’s ten worst floods have done more than a 165 billion dollars’ worth of damage and driven more than a billion people from their homes. Continue reading →

The Technology Of Negative Emissions

November 27, 2018November 27, 2018 / Crist Inman / Leave a comment

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A direct air capture facility in Zurich, created by the Swiss-based technology company ClimeWorks. JULIA DUNLOP / CLIMEWORKS

I was not aware that Elizabeth Kolbert has been writing for Yale e360 for the entire time we have been linking to her New Yorker work on this platform. And then some, because she started publishing there ten years ago. This is her 17th publication for Yale e360 and it can help a layperson understand in a relatively short read whether technology has any chance of accelerating our progress on climate change mitigation:

Climate Solutions: Is It Feasible to Remove Enough CO2 from the Air?

A U.S. scientific panel reports that technologies that take CO2 out of the atmosphere could be a significant part of a strategy to mitigate global warming. In an e360 interview, Stephen Pacala, the panel’s chairman, discusses how these fast-developing technologies are becoming increasingly viable.

Is there still time to avoid runaway climate change? To a large degree, the answer depends on the feasibility of “negative emissions” — techniques or technologies that suck CO2 out of the air. In the latest report from the Intergovernmental Panel on Climate Change (IPCC), all scenarios for limiting warming to 1.5 degrees Celsius depend on negative emissions technologies, or NETs. Most 2-degree scenarios also rely on negative emissions; many call for removing billions of tons of CO2 per year by mid-century.

Negative Emissions Technologies (NETs) range from low-tech, such as planting more trees, to more high-tech options, such as developing machines to scrub CO2 from the air. NATIONAL ACADEMY OF SCIENCES, 2018

Yet most NETs remain either untested or unproved. To help bridge this gap, the National Academies convened a panel of scientists and asked it to propose a research agenda. The panel considered several possible techniques, ranging from the low-tech — planting more trees — to the high-tech — developing machines to scrub CO2 from the sky. It also looked at a hybrid technology that has become known as bioenergy with carbon capture and storage, or BECCS. The panel recommended several billion dollars be directed to research on NETs. Such technologies, it suggested, ought to be viewed as a “component of the mitigation portfolio,” rather than as a futuristic, last-ditch effort to reduce atmospheric CO2.

Stephen Pacala. CREDIT: ISOMETRIC STUDIOS

Stephen Pacala, a professor of ecology and evolutionary biology at Princeton University, chaired the panel. In an interview with Yale Environment 360, he talks about why NETs are needed, what should be done to advance them, and why he believes that “direct air capture” technologies could come into widespread use within the next decade. Continue reading →

Time As An Ingredient

October 10, 2018October 10, 2018 / Crist Inman / Leave a comment

Climate change has reared its big ugly head enough that I no longer count on seasonal consistency, but for now nine days in a row it has felt familiar, the greenest month of the green season in Costa Rica. And today, as of dawn, it looks like more of the same. “Some things never change” would be a real head in the sand cliché when thinking of seasons, but at least this October, so far, mornings have been sunny and by early afternoon the clouds roll in and the afternoons remind me of our 2010 to 2017 Kerala life, until dinner time. The photo above was from our second monsoon season there. Just up the hill from where I am writing at this moment, in Tarrazu–the Costa Rica equivalent of Munnar’s tea region–you might see something comparable, like this:

DCIM/100MEDIA/DJI_0482.JPG A few years ago Seth and James worked to restore a coffee plantation across the valley from the home where Seth grew up. The coffee they restored had been removed two decades earlier, a moment in time when coffee prices had crashed, even for the premium arabica that grows in Costa Rica. As it happens the same is true of the property where I am writing from, which had been a coffee plantation for most of the last century. In 2019 a restoration project will bring coffee back to this land, with tree shade for both the coffee and for the sake of restored bird habitat, and I look forward to sharing that progress here. And it is with this in mind that time, as an ingredient, is a theme for today. Work that Seth and James did demonstrated, with the passage of time, the fruitfulness of restoration and conservation. Now a replica project is ready to roll.

Time as an ingredient during green season is also a theme. Reading and cooking pass the time pleasantly during such afternoons, at least when the weekend schedule permits. Time for reading was on my mind a couple days ago, and the author featured in this podcast gets me thinking about time as an ingredient in the cooking I have been doing recently–almost all vegetarian and with the conscious effort to cook as minimally as possible to retain nutrients and flavor. As a bonus, this episode of a podcast we have been listening and linking to for two years shares the story behind espresso, so worth a listen:

One Week to Whiskey

A Los Angeles distillery aims to speed up a 10-year aging process to a matter of days.

Why does fish cook so fast? What’s the “wasabi window”? And can you really make 20-year-old aged whiskey in six days? This episode, we’re looking at the role of time in food and flavor: what it does and how we’ve tried—and sometimes succeeded—to manipulate that. To explore these questions, we visit a whiskey time machine tucked away in a low-slung warehouse in downtown Los Angeles and meet its inventor, Bryan Davis. And we speak with Jenny Linford, a food writer and author of a new book, The Missing Ingredient, all about time and food. Listen in now—this one’s well worth your time! Continue reading →

Norway’s Plastic Innovation

July 12, 2018July 13, 2018 / Organikos / Leave a comment

Infinitum recycling plant in Fetsund, Norway. Worker Michael Gebrehiwet is sweeping up paper from the bottles. Photo: Elin Høyland Photograph: Elin Høyland for the Guardian

Thanks to Matthew Taylor and colleagues at the Guardian for this news:

Can Norway help us solve the plastic crisis, one bottle at a time?

A bottle deposit hub on the outskirts of Oslo has had a stream of high-level international visitors. Can its success be replicated worldwide?

Infinitum runs Norway’s deposit return scheme for plastic bottles and cans. Photograph: Elin Høyland for the Guardian

Tens of thousands of brightly coloured plastic drinks bottles tumble from the back of a truck on to a conveyor belt before disappearing slowly inside a warehouse on the outskirts of Oslo.

As a workman picks up a few Coke bottles that have escaped, Kjell Olav Maldum looks on. “It is a system that works,” he says as another truck rumbles past. “It could be used in the UK, I think lots of countries could learn from it.” Continue reading →

Biobrick, Another Wonder Enabled By Mycelium

July 6, 2018July 6, 2018 / Organikos / Leave a comment

The Hulett hotel, Cleveland, which Redhouse are currently building using the biocycling process.
Illustration: Redhouse Studio

Thanks to Redhouse Studio and the Guardian’s Laura Dorwart for this story:

Magic mushrooms: how fungus could help rebuild derelict Cleveland

Could a process that uses mycelium to help recycle old buildings into new ones solve the problem of the city’s many abandoned homes?

A biobrick created using broken down construction waste combined with biobinders made of fungi, plant material and microbes. Photograph: Redhouse Studio

Over 7,000 abandoned or condemned homes litter the urban landscape of Cleveland, Ohio, where a stunning population loss of about 100,000 residents in 25 years and widespread foreclosures have sparked a housing crisis marked by growing racial and economic disparities. Posing concerns in terms of economic stability, public health and safety, the abandoned homes that line many of the city’s streets are at once symbols of its resilience and ongoing obstacles to growth and prosperity.

Cleveland native Christopher Maurer, founder and principal architect at local humanitarian design firm Redhouse Studio and adjunct professor at Kent State University, has plenty of ideas about how to address the city’s complex challenges.

Construction debris is ground to a pulp and combined with biobinders, then pressed and treated to make bricks and other materials. Illustration: Redhouse Studio

Continue reading →

Other Farms Of The Future

July 5, 2018July 4, 2018 / Crist Inman / Leave a comment

You can click on any of these photos to go to their source, and they are inserted here because the article that brought this farm (?), this company, this phenomenon to my attention did not have any images. It was good to have only the New Yorker words to start with because, like all good writing, it forced me to imagine what this might look like. However, my imagination fell short.

Out of the Ordinary

Farm.One is New York City’s grower of rare herbs, edible flowers and microgreens for some of the best restaurants in the city. Our Edible Bar and Tasting Plates make these fresh, exciting ingredients available for the first time in an event setting. Guests can discover botanical ingredients for the first time, with the expert guidance of our farm team. Taste ingredients on their own, or paired with cocktails and other beverages, for a colorful, flavorful and aromatic experience like no other.

VS_Inspiration_at_Farm.One-9124 This short piece by Anna Russell below continues our stream of thought about the farm of the future, and takes it into very unexpected territory. Hydroponics and urban farming have been featured many times in these pages over the years so that is not what has our attention. It is the mixing of art and agriculture that gets us thinking outside the box:

Tribeca’s Hydroponic Underground

Chic stems and tender greens thrive deep below Worth Street on the rolling shelves of Farm.One.

Hydroponics are a slippery slope. You might find yourself, one Sunday morning, at a Santa Monica farmers’ market, loitering among the apples, say. You come across a bunch of papalo, a leafy herb native to central Mexico, and toss it in your mouth (your tastes are expansive; a papalo leaf is nothing to you) and wham!: a brand-new flavor. Suddenly, you’re up at all hours, watching vertical-farming videos on YouTube, ordering seed packets from eBay, buying rhizomes—rhizomes!—and worrying about spider mites. You get some fennel crowns and a pouch of parasitic wasps, and you’re on your way. Continue reading →

Helping Plants Make Their Own Nitrogen

July 1, 2018July 1, 2018 / Organikos / Leave a comment

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Poplar trees at the Snoqualmie River in Washington State. The river is fed mostly by snow melt and is extremely low in nitrogen, yet the trees thrive thanks to endophytes. Sharon Doty

Thanks to our friends at the salt, and National Public Radio (USA) for this:

Microbial Magic Could Help Slash Your Dinner’s Carbon Footprint

Endophytes are microbes that live inside plants — the ones tagged with a fluorescent dye in this image are found in poplars. The microbes gather nitrogen from the air, turning it into a form plants can use, a process called nitrogen fixation. Researchers are looking at how these microbes could be used to help crops like rice and corn make their own fertilizer.
Sam Scharffenberger

If you’re interested in sustainability, you’ve probably thought about how to reduce your carbon footprint, from how you fuel your car to how you heat your home. But what about carbon emissions from growing the food you eat?

Most of the crops in the United States are grown using chemical fertilizer – a lot of it: American farmers used over 24 billion pounds of nitrogen fertilizer in 2011. And making nitrogen fertilizer requires fossil fuels like natural gas or coal. Continue reading →

Agroecology, A Guiding Principle For Food Entrepreneurship

June 30, 2018June 30, 2018 / Crist Inman / Leave a comment

Ryan Donnell for The New York Times

Our attention has been on food entrepreneurship recently, and here we continue the thread. With agroecology, a new word and robust concept, we have new food for thought. And for that we thank one of our favorite food writers, who we have relied since the first year of this platform. Many of the food stories we have linked to over the years have been authored by him. A year ago we linked to this story, which marked the first time we noted him as an activist. We expect, after reading Bringing Farming Back to Nature, which he co-authored with Daniel Moss, that he has found his new calling:

Workers in a paddy field in the state of Andhra Pradesh, India. Credit Noah Seelam/Agence France-Presse — Getty Images

Farming the land as if nature doesn’t matter has been the model for much of the Western world’s food production system for at least the past 75 years. The results haven’t been pretty: depleted soil, chemically fouled waters, true family farms all but eliminated, a worsening of public health and more. But an approach that combines innovation and tradition has emerged, one that could transform the way we grow food. It’s called agroecology, and it places ecological science at the center of agriculture. It’s a scrappy movement that’s taking off globally. Continue reading →

Rise Products Reduce Waste

June 27, 2018April 10, 2019 / Organikos / Leave a comment

merlin_136683216_717972aa-9b50-4c20-a0e1-7823ac25f3e8-jumbo.jpg

Bertha Jimenez milling flour at Rise Products’ temporary kitchen in Long Island City, Queens.
Ms. Jimenez, an Ecuadorean immigrant with a doctorate in engineering, helped develop a method for making flour from the grain left over after brewing beer. George Etheredge for The New York Times

Thanks to Larissa Zimberoff for this:

From Brewery to Bakery: A Flour That Fights Waste

In a temporary commercial kitchen in Long Island City, Queens, Rise Products dries spent beer grains in an oven before they are ground, milled and sifted into a fine flour. George Etheredge for The New York Times

For some people, beer is the perfect end to a workday. For Bertha Jimenez, it’s the start of a new way to eliminate food waste.

Breweries throw out millions of pounds of used grain every day that could have other uses. While some is repurposed as animal feed, compostable products or heating fuel, little has been exploited for its value as food.

Because of the growing interest in reducing waste, many chefs and bakers are already eager to work with the flour. George Etheredge for The New York Times

But Ms. Jimenez, 35, has created a small start-up, Rise Products, that converts the grain into a flour that is finding its way into sustainable bakeries and kitchens in New York and as far away as Italy.

The potential for recycling beer waste first came into the cross hairs of Ms. Jimenez, an immigrant from Ecuador, while she was working toward her doctorate in 2015 at the Tandon School of Engineering at New York University. Intent on finding ways to reduce industrial waste, she started a side project with like-minded friends — most of them also immigrants — and craft beer provided an easy target: Everyone loved it, but it had issues.

Ms. Jimenez lives in Brooklyn, which at last count had 20 craft breweries that are tossing out grain. Ms. Jimenez and Ashwin Gopi, a classmate and a founder of Rise, began asking around for samples so they could figure out how best to reuse them. Continue reading →

Turbines, Bigger & Better

April 24, 2018April 24, 2018 / Organikos / Leave a comment

Prototype wind turbines whirl at a testing site in Osterild, near the northern end of Denmark’s Jutland peninsula. By Rasmus Degnbol

Thanks to the New York Times for this reminder that, in spite of what headlines often lead us to believe, progress is out there on as many fronts as we care to look to:

How Windmills as Wide as Jumbo Jets
Are Making Clean Energy Mainstream

Blades for wind turbines lie outside a factory, waiting to be transported to wind farms.By Rasmus Degnbol

By STANLEY REED, CARSTEN SNEJBJERG and RASMUS DEGNBOL

OSTERILD, Denmark — At the northern end of Denmark’s Jutland peninsula, the wind blows so hard that rows of trees grow in one direction, like gnarled flags.

Technicians reach the roof of these enormous wind turbines either via an internal elevator or, if the turbine is installed offshore, by helicopters that lower them into the fenced-off area.By Rasmus Degnbol

The relentless weather over this long strip of farmland, bogs and mud flats — and the real-world laboratory it provides — has given the country a leading role in transforming wind power into a viable source of clean energy.

After energy prices spiked during the 1973 oil crisis, entrepreneurs began building small turbines to sell here. “It started out as an interest in providing power for my parents’ farm,” said Henrik Stiesdal, who designed and built early prototypes with a blacksmith partner. Continue reading →

What Is It With Pigeons?

April 19, 2018April 19, 2018 / Organikos / Leave a comment

Photographs courtesy Rorhof / Stadtarchiv Kronberg

Thank you Andrea DenHoed. We did not know how much we should appreciate them:

The Turn-of-the-Century Pigeons That Photographed Earth from Above

In 1907, just a few years after the Wright brothers lifted off in Kitty Hawk, and while human flight was still being measured in metres and minutes, Dr. Julius Neubronner, a German apothecary, submitted a patent application for a new invention: the pigeon camera. The device was precisely what it sounds like—a small camera fitted with straps and equipped with a timer so that pigeons could carry it and take photos in flight. Neubronner first used the device on his own flock of homing pigeons, which he sometimes employed to deliver prescriptions. In the following years, he showed his camera at international expositions, where he also sold postcards taken by the birds. Additionally, he developed a portable, horse-drawn dovecote, with a darkroom attached to it, which could be moved into proximity of whatever object or area the photographer hoped to capture from on high. Continue reading →

Thermal Imaging For Species-Level Learning

April 6, 2018April 6, 2018 / Organikos / Leave a comment

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A thermal image of elephants, part of an effort to apply tools from astronomy to help conservationists and fight poaching. Credit Endangered Wildlife Trust/LJMU

We have noted this technology more than once in recent years, and who can resist the images? But Joanna Klein’s story here is a bit different from our earlier notes:

How Do You Count Endangered Species? Look to the Stars

The research team has been working with a local safari park and zoo to film and photograph animals, like these chimpanzees, to build up a reference library of different animals. Credit Endangered Wildlife Trust/LJMU

The conversation started over a fence dividing two backyards. On one side, an ecologist remarked that surveying animals is a pain. His neighbor, an astronomer, said he could see objects in space billions of light years away.

And so began an unusual partnership to adapt tools originally developed to detect stars in the sky to monitor animals on the ground. Continue reading →

Disruption Reconsidered

March 3, 2018May 10, 2018 / Crist Inman / Leave a comment

Gabrielle Lurie / Reuters

Derek Thompson, writing in the Atlantic recently, has a very readable consideration of the fashionable obsession with disruptors, a topic we give too little attention to in these pages. So, a small step forward:

Airbnb and the Unintended Consequences of ‘Disruption’

Tech analysts are prone to predicting utopia or dystopia. They’re worse at imagining the side effects of a firm’s success.

The U.S economy is in the midst of a wrenching technological transformation that is fundamentally changing the way people sleep, work, eat, shop, love, read, and interact.

At least, that’s one interpretation. Continue reading →

Enlisting Enzymes for Ecoefficiency

January 4, 2018January 4, 2018 / Organikos / Leave a comment

Models of stain-fighting enzymes, displayed on clothes in a washing machine. Credit Carsten Snejbjerg for The New York Times

We’ve been highlighting mycological innovation since the early days of this site, and our enthusiasm has yet to wane. The range of fungi-power will never cease to amaze.

Fighting Climate Change,
One Laundry Load at a Time

A Danish biotechnology company is trying to fight climate change — one laundry load at a time. Its secret weapon: mushrooms like those in a dormant forest outside Copenhagen.

In the quest for a more environmentally friendly detergent, two scientists at the company, Novozymes, regularly trudge through the mud, hunting for oyster mushrooms that protrude from a fallen beech or bracken fungi that feast on tough plant fibers. They are studying the enzymes in mushrooms that speed up chemical reactions or natural processes like decay.

“There is a lot going on here, if you know what to look for,” said Mikako Sasa, one of the Novozymes scientists.

Their work is helping the company develop enzymes for laundry and dishwasher detergents that would require less water, or that would work just as effectively at lower temperatures. The energy savings could be significant. Washing machines, for instance, account for over 6 percent of household electricity use in the European Union.

Enlisting enzymes to battle dirt is not a new strategy. Over thousands of years, mushrooms and their fungi cousins have evolved into masters at nourishing themselves on dying trees, fallen branches and other materials. They break down these difficult materials by secreting enzymes into their hosts. Even before anyone knew what enzymes were, they were used in brewing and cheese making, among other activities. Continue reading →

Sunny-Futured Mass Transit

December 14, 2017December 14, 2017 / Organikos / Leave a comment

An illustration of a solar train in action. Photograph: Esther Griffin

Thanks to Alice Bell and the Guardian for a look into the latest on harnessing the sun to power more of our transportation needs:

In 10 years time trains could be solar powered

A technique has been devised that allows electricity to flow directly from solar panels to electrified train tracks to the trains themselves making solar powered trains more feasible than ever before Continue reading →

Feeding 7 Billion People

November 10, 2017November 10, 2017 / Organikos / Leave a comment

Farmer Doug Thomas holds rice at a storage facility near Olivehurst, California.

Thanks to Cara Byington and her colleagues at Cool Green Science:

When They Said They Wanted to Rethink Agriculture, They Meant It

Figuring out how the world is going to feed 7 billion people (and counting) in a time of changing climate, richer diets, and already over-burdened land and water resources is going to require wholesale rethinking of global agricultural practices.

Clearly, solving such 21^st century challenges is not for people with faint hearts or imaginations, which means it’s a challenge tailor made for Conservancy NatureNet Science Fellows like Kyle Davis.

Continue reading →

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Float when it floods

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A Los Angeles distillery aims to speed up a 10-year aging process to a matter of days.

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A bottle deposit hub on the outskirts of Oslo has had a stream of high-level international visitors. Can its success be replicated worldwide?

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Could a process that uses mycelium to help recycle old buildings into new ones solve the problem of the city’s many abandoned homes?

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Chic stems and tender greens thrive deep below Worth Street on the rolling shelves of Farm.One.

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Range including leaves, bushes and trees made entirely from plant-based plastic sourced from sugar cane will be available later this year

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Fighting Climate Change, One Laundry Load at a Time

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A technique has been devised that allows electricity to flow directly from solar panels to electrified train tracks to the trains themselves making solar powered trains more feasible than ever before Continue reading →

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Fighting Climate Change,
One Laundry Load at a Time