Peak stuff: productos con menos material, más servicio/valor by Nicolás Boullosa on November 30, 2011 Los últimos estudios confirman que consumimos menos bienes físicos por el encarecimiento de las materias primas y el mayor valor …
Cultured food guide: pickles, living soda, veggies, and more by Kirsten Dirksen on November 21, 2011 For Alex Hozven food is either living or dead. At her Cultured Pickle Shop in Berkeley, California, she tends 20,000 …
Folding moped & EV motorcycle that can’t fall via gyroscope by Kirsten Dirksen on November 14, 2011 Danny Kim has started his own car company, though, except for the old Land Rover he converted to run on …
Low-rent live aboard life in high-rent San Francisco Bay by Kirsten Dirksen on October 24, 2011 Fiver Brown is a musician and the kind of guy who has worked as a rodeo clown, a sushi photographer …
Slow renaissance of medieval ghost town in Spanish Pyrenees by Kirsten Dirksen on October 18, 2011 Fifty or sixty years ago, residents of small rural Spanish towns abandoned their centuries-old villages in search of a new …
Medieval Spanish ghost town now self-sufficient ecovillage by Kirsten Dirksen on October 17, 2011 It’s a utopian fantasy- discover a ghost town and rebuild it in line with your ideals-, but in Spain where …
Future of meat? edible bugs as low waste, homegrown protein by Kirsten Dirksen on October 9, 2011 Mónica Martínez thinks Americans are ready to embrace entomophagy (bug-eating) and she’s launched an edible bug food cart (Don Bugito) …
Microbuilder on freedom of tiny homes: few codes, no loans by Kirsten Dirksen on October 3, 2011 Derek “Deek” Diedricksen’s backyard is filled with- what to the untrained eye- might appear children’s forts, but these tiny dwellings …
150-mile wardrobe: local fiber, real color, P2P economy by Kirsten Dirksen on September 20, 2011 Except for notions (buttons, zippers, etc), everything in Rebecca Burgess’ wardrobe has been grown and designed within 150 miles of …
Entomofagia: la carne de insecto podría ser la nueva ternera by Nicolás Boullosa on September 13, 2011 Comer insectos es el nuevo reclamo culinario de muchos restaurantes por su concentración de proteínas, carácter saludable y escaso impacto …