Tag archives for San Joaquin Valley
With all the fuss over the high speed rail here in California, and whether or not it could transform the San Joaquin Valley or become a massive boondoggle, taking Amtrak now in Fresno is hardly the worst thing in the world.
It has been over four years since I last updated the world about my Marshmallow Peeps experiment. 1,921 days later, the Peeps are still sprightly and are ready to be consumed (maybe).
The biotech firm PimaCott says it can treat cotton so that it can be easily scanned and identified, which in the long term could help improve traceability within the global cotton supply chain.
The drive from anywhere in the San Joaquin Valley to Yosemite National Park is sublime. Farms give way to hills, which eventually transition into the spectacular Sierra Nevadas.
The Bay Area is arguably becoming the most economically and culturally segregated metropolitan region in the U.S. In short: Housing is becoming even more expensive, and more people of color are packing their bags and leaving.
One of the best diversions from the San Joaquin Valley is the area around Millerton Lake, where the eponymous river has diverted by Friant Dam.
A new university study suggests the amount of greenhouse gases emitted from the world’s water reservoirs could be as high as 1 gigaton, or about 1.3 percent of all emissions generated by human activity.
An ICF study, commissioned by Monsanto, claims that the widespread implementation of sustainable farming practices in the U.S. can prevent more than 100 million metric tons of greenhouse gas emissions.
Recent tours of Fulton Mall in downtown Fresno during various times of day show a mess and local businesses suffering.
With advances in desalination, irrigation and water recycling, Israel has become the global water superpower.
A visit to Mariposa, California offers a break from the heat and dust of San Joaquin Valley as the cooler air welcomes you to the southern end of what is often called the Gold Country.
Overall, organics are still far more expensive than conventionally-produced foods, but the gap is narrowing, according to data from the USDA.