ROC and ROC Projects in the News
ROC in print and on radio, TV, and the web.
In California, fracking has been taking place for decades with little public awareness. California has the largest oil shale reserves in the country, and in the Monterey Shale alone, there are some 15 billion barrels of recoverable oil, noted Siegel.
Small-scale growers throughout the U.S. are looking for creative ways to set themselves apart as they find that survival requires more than just selling crops. Experts say these practices are shifting notions of how small farms operate. Since the little guys can't beat corporate giants on price or production, they're cashing in on something the big shots can't provide: an intimate, personal experience.
One family farm in Sonoma County is using social media to try to [increase profits] that and reduce food waste at the same time.
Now a cheeky trio of artists have turned fruit trees into cultural symbols as well. The group, known as Fallen Fruit, recently planted what is being billed as the state’s first public fruit park in an unincorporated community with neatly clipped lawns outside Los Angeles.
The Salinas Valley in Northern California grows about 80 percent of the country’s lettuce, and it takes a lot of people to pick and pack it.
A new public radio project, called “The Diet-Climate Connection” examines how the environment is affected by the foods we eat and the food system that produces them, in some cases emitting substantial greenhouse gases.
Food is a less-talked-about but equally thriving avenue of entrepreneurship in the city. To support “entrepreneur development” and the budding slow-food (as opposed to fast-food) movement, new legislation approved in September and effective from the start of 2013, allows chefs to sell food cooked in a home kitchen.
California rice grower Tom Butler is on a fact-finding mission. For four years, he has been applying two new practices to his Sacramento Valley fields.
A recent survey of grocery shoppers commissioned by Whole Foods Market gives new credence to a belief that's taken hold in the sustainable food movement over the past few years: when it comes to consumer preferences, local is the new organic.