Podcasts about natural resource defense council

For Part 2d of this deep dive we finish the famous Chevron USA v. Natural Resource Defense Council (1984) decision. Recall, this decision reversed the RB Ginsburg opinion at the lower court. It was itself reversed last year in 2024 by Republicans on the US Supreme Court. This in turn sets us up for Part 6, where we'll begin to look closely at Loper Bright (2024), which in turn reversed the Republican win in 1984. Donate a gift to keep the podcast going on Venmo at-sign no space TheRepublicanProfessor or https://buymeacoffee.com/lucasj.mather Warmly, Lucas J. Mather, Ph.D. The Republican Professor Podcast The Republican Professor Newsletter on Substack https://therepublicanprofessor.substack.com/ https://www.therepublicanprofessor.com/podcast/ https://www.therepublicanprofessor.com/articles/ YouTube channel: https://www.youtube.com/@TheRepublicanProfessor Facebook: https://www.facebook.com/TheRepublicanProfessor Twitter: @RepublicanProf Instagram: @the_republican_professor

What hath Individual Liberty to do with proper and correct, univocal definitions of terms ? For Part 4 of this deep dive where we will go through the famous Chevron USA v. Natural Resource Defense Council (1984) Roman Numerals III through V. Recall, this decision reversed the Ginsburg opinion at the lower court. This in turn sets us up for Part 3, where we'll look closely at Loper Bright (2024), which in turn reversed the Republican win in 1984. This could be called Gorsuch v. Gorsuch, like Kramer v. Kramer but son v. Mother instead of spouses. Donate a gift to keep the podcast going on Venmo at-sign no space TheRepublicanProfessor or https://buymeacoffee.com/lucasj.mather Warmly, Lucas J. Mather, Ph.D. The Republican Professor Podcast The Republican Professor Newsletter on Substack https://therepublicanprofessor.substack.com/ https://www.therepublicanprofessor.com/podcast/ https://www.therepublicanprofessor.com/articles/ YouTube channel: https://www.youtube.com/@TheRepublicanProfessor Facebook: https://www.facebook.com/TheRepublicanProfessor Twitter: @RepublicanProf Instagram: @the_republican_professor

Are you ready to get your Separation of Powers on ? For Part 3 of this deep dive where we will go through the famous Chevron USA v. Natural Resource Defense Council (1984) Roman Numerals III through V. Recall, this decision reversed the Ginsburg opinion at the lower court. This in turn sets us up for Part 3, where we'll look closely at Loper Bright (2024), which in turn reversed the Republican win in 1984. This could be called Gorsuch v. Gorsuch, like Kramer v. Kramer but son v. Mother instead of spouses. Epiphany 2025 Luke, for TRP Donate a gift to keep the podcast going on Venmo at-sign no space TheRepublicanProfessor

Are you ready to get your Separation of Powers on ? For Part 2 of this deep dive where we will go through the famous Chevron USA v. Natural Resource Defense Council (1984), which reversed the Ginsburg opinion at the lower court. This in turn sets us up for Part 3, where we'll look closely at Loper Bright (2024), which in turn reversed the Republican win in 1984. This could be called Gorsuch v. Gorsuch, like Kramer v. Kramer but son v. Mother instead of spouses. Epiphany 2025 Luke, for TRP Donate a gift to keep the podcast going on Venmo at-sign no space TheRepublicanProfessor

This is not for the faint of heart. It's a deep dive into Chevron deference doctrine starting with Judge Ruth Bader Ginsburg's DC Circuit opinion in 1982 against Anne Gorsuch, Neil Gorsuch's mother, who was at the time appointed by Republican Ronald Reagan to run the Environmental Protection Agency. We cover Ginsburg's 1982 decision here in Part 1. This sets us up for Part 2 of this deep dive where we will go through the famous Chevron USA v. Natural Resource Defense Council (1984), which reversed the Ginsburg opinion at the lower court. This in turn sets us up for Part 3, where we'll look closely at Loper Bright (2024), which in turn reversed the Republican win in 1984. This could be called Gorsuch v. Gorsuch, like Kramer v. Kramer but son v. Mother instead of spouses. Merry Christmas season to you from Trp. Luke, for TRP Donate on Venmo at-sign no space TheRepublicanProfessor

Welcome to The Hydrogen Podcast!In episode 295,  The Chicago Tribune dives into the MachH2 hub project and gets the local feedback that everyone needs to hear. I'll go over the article and give my thoughts on today's hydrogen podcast. Thank you for listening and I hope you enjoy the podcast. Please feel free to email me at info@thehydrogenpodcast.com with any questions. Also, if you wouldn't mind subscribing to my podcast using your preferred platform... I would greatly appreciate it. Respectfully,Paul RoddenVISIT THE HYDROGEN PODCAST WEBSITEhttps://thehydrogenpodcast.comDEMO THE H2 ADVANTAGEhttps://keyhydrogen.com/hydrogen-location-analytics-software/ CHECK OUT OUR BLOGhttps://thehydrogenpodcast.com/blog/WANT TO SPONSOR THE PODCAST? Send us an email to: info@thehydrogenpodcast.comNEW TO HYDROGEN AND NEED A QUICK INTRODUCTION?Start Here: The 6 Main Colors of HydrogenSupport the show

Does the term Policy Advocate conjure up the image of a chef? Today we're speaking with Katherine Miller, Founding Executive Director of the Chef Action Network, and author of the book "At The Table, The Chef's Guide to Advocacy". Katherine formerly served as the Vice President of Impact at the James Beard Foundation and serves as an adjunct professor at the Culinary Institute of America. She's worked for 20 years at the intersection of policy, politics, and social impact, and says chefs have an important role to play in this space. Interview Summary   Chefs are more and more visible in this advocacy and policy space. I assume that they've been doing this for a long time, but you see more attention to it now, which is nice. Let's talk about sort of its fundamental concept of chefs being involved in the food system at this level. Why do you think chefs and other people in the restaurant industry are equipped to make the food system more just and sustainable?   I think that chefs are some of the greatest translators, right? Chefs, as we know them, are the people who cook us delicious meals or host us for events in our lives. But in reality they are taking the ingredients from the farmers and producers and fishermen and translating them to the plate to make them interesting and enjoyable for all of us, right? And the food system is incredibly complicated. It is deeply rooted. The root system overlaps and is incredibly complex. It's off-putting for people to think about how they might get involved in food policy or even understand the different controls on our food. Chefs can really help tell a better story, right? They can take the what's happening in the field and on the boats, and then they can put it on our plate, and they can help explain to us the stories behind all the food, how it's grown, the things that we should be interested in, the decisions that we should make differently. I think they're the ultimate translators and making the world a more delicious place.   That makes perfect sense! What inspired you to write your book, "At The Table"?   I've been working with the chef community for 10 years, first as a consultant and the founder of the Chef Action Network, and then working with the James Beard Foundation as the first vice president of advocacy and impact for the foundation. Then, after leaving the foundation, continued to work with organizations who are really interested in helping chefs step into policy arenas on things like healthy soils or food waste or medically-tailored meals. All those things are impacted by the policies that our state houses and our federal houses. And it's hard. The restaurant industry is enormous. There are 11 million or so restaurant employees. There are tens of thousands of people who are considered chefs or leaders in the kitchen, and we weren't going to reach them one Chef Bootcamp for Policy and Change at a time. You know, when I left the foundation in 2020 at the sort of tail end of the first year of COVID, we had over 1000 people on the waiting list to get into the Chef's Bootcamp for Policy and Change. We knew we were on to something, but we didn't really have the capacity to expand at scale. So, you know the great thing about a book is it can reach many chefs, culinary students, restaurant workers, farmers. And that's the other thing - I think there's a sort of duality to this idea of chef. It's really anybody who's a food system leader, anybody who is really interested in how the policies control our food system. I'm very excited to have a book out because I wanted this message and the examples and the tips and tools to reach the biggest audience that it could.   Boy, it's nice to hear there's so much interest among chefs and work of this type. I'm interested in whether this kind of thing is finding its way into culinary education. You have a position at the Culinary Institute of America, highly visible place. Is this the sort of thing that's showing up in discussions in culinary schools and classes and the training people receive?   More and more. I really credit Robert Egger for so many things in life, the great food system advocate and co-founder of DC Central Kitchen. But Robert was one of the first to write an op-ed that was like, culinary education should include advocacy, right? Because in culinary schools all over the country and all over the world, we teach people about flavor, we teach people about dish composition, we teach people about cleaning their station, and being a good person on the line, right? But we don't teach them about sustainability and that concerted way, we don't teach them business school skills and we don't really teach them about policies that impact their business, their sourcing, the way they run their restaurants. So that is growing. I think it's also a benefit of this next generation of chefs and consumers even who are really leading with their values. They want to see people step into this arena. The Edelman Trust Survey, which comes out every year, shows that food systems and food communities are some of the most trusted networks in the world. These leaders of that community have sort of a right, but also an obligation to get involved. The thing I like about the book and the thing I love teaching is that it's easy to do. It's not as difficult as you think it is, but I really think that the students and the consumers are demanding a sort of values-based approach. We're going to see all of the culinary schools add at least one class, if not more, of this type of training, I think in the future.   Let's go a little bit deeper into the bootcamp. You've directed the James Beard Foundation's Chefs Bootcamp for Policy and Change. Can you describe what goes on at the camp, and how this has affected your view on the chef's role in the advocacy world?   The Chef's Bootcamp for Policy and Change was an idea that Chef Michel Nischan and a James Beard trustee by the name of Eric Kessler had the idea for way back in 2012. They found me because I am a experienced trainer and facilitator. I've worked all over the world with, whether it be land advocates in Nigeria, health experts in China, folks in Australia, democracy in Lebanon, and they approached me and they said, “Hey, we have this idea. Chefs are highly visible. They are celebrities in their own right and we want to help them better use their voice.” That first bootcamp took place in July of 2012. We trained the first 15 chef advocates, and the penny sort of dropped for me that this was a community who are sitting in every single street corner. They have visible storefronts in every single community in America. They are trusted not to kill us, right? They are trusted to deliver something delicious and an amazing experience. They are networked heavily through the producers, both within their region and their city, but also globally in terms of what they source and how they buy. They have an authentic connection to fans, right? The bootcamp, which still continues to this day, trains 15 to 20 advocates at a time. The training module is still the same it was with a few tweaks in 2012. We really put them through their paces on introducing them to this food system and the complications of the food system. They also did role plays and learned techniques on how to be a better advocate. So how to create a message, how to reach out to their networks, how to use their social media profiles to talk about advocacy. And also, how to deal with the sort of haters of the world who might be like, "Shut up and get back to the kitchen". So, a little bit of that. Then the other piece that is so important to the entire food movement is created community amongst themselves. Every bootcamp ends with a dinner cooked by the chefs, for the chefs together with what they source on the working agricultural farm that would take them to. That community then spills out and it grows and grows. So exponentially, you could grow from 15 to 150 to 1000. They take it with them, they teach their staff, they host their own bootcamps or programming in their own cities. So, the bootcamp is one piece of it, but it's really about giving people the tips and tools they need to be an advocate, and then creating community amongst the chefs themselves and also their staffs and their greater community, and really just putting them into the places where they can use their voice to make a difference.   You know, it sounds really exciting! So, you have talked us through the process of how this education and training on advocacy and policy takes place. But let's talk a little bit more about the issues. Let's just say the Chef's Bootcamp was happening today and we walked in and we could overhear the discussions. What would we hear people talking about? Would they be talking about how children can be educated about food, about sustainable food systems and regenerative agriculture? Would they be talking about? state law, federal policy? What kind of issues would be important to them today?   Today? The Farm Bill, right? Chefs do advocacy in three places really. They do it on the table, right, through what they source, how they market to their customers, the types of labor practices they have in their own restaurant, like that is a self a form of advocacy. They do it within their community. So, a lot of chefs will get involved with local feeding organizations, will get involved with school gardens, things that they can put their hands on and bring people into their restaurant or visit regularly. I see a lot of community interaction. Then there's the hard and long work of state and federal policy reform. We are not going to be able to just uproot our entire food system and throw it out the window. Policy reform is gradual. It takes time and it takes a concerted effort. So, throughout each bootcamp or throughout different programs that I do, say with the Natural Resources Defense Council or programs that are run through No Kid Hungry, where alumni of the bootcamp have really gone on to shine is this federal policy piece. If you walked into a bootcamp today, you'd probably be hearing information about the Farm Bill, the impact of the Farm Bill on local regional food systems, the impact of the Farm Bill on food as medicine programs and SNAP programs, and really looking for ways a chef or a food system advocate could use their voice effectively to make the case for greater funding, to protect funding, to really encourage more progressive policies.   That sounds good. You brought up the Farm Bill, so let's talk about that in a little more detail. The last Farm Bill was passed in 2018, so it needs to be passed again now and reauthorized. Vast amounts of money are at stake for this. You mentioned that chefs can advocate for protecting funds that have been used in the past for particular purposes, and also argue for new uses of funds. What would be some of the top priorities? You kind of alluded to several of these, but tell us a little bit more specifically about what the chefs might be fighting for.   The Farm Bill is our food bill. I think we don't say that often enough. I think when we look at how the Farm Bill is constructed, we are looking at programs that are everything from specialty crops, i.e., fruits and vegetables, to the Supplemental Nutrition Programs that help people in times of need to not go hungry, to food as medicine programs that help us reach vulnerable populations with more fruits and vegetables at farmer's markets or medically tailored meals in hospitals or in systems. The Farm Bill reaches into all of those things. One thing I like to say about chefs is they're not monolithic. They're not all running around saying this thing. They are well-informed narrators and translators of a complicated food system and encouraging people to pay more attention to things like the Farm Bill and more things like the political nature of our food system.   If we want in the long term to redirect subsidies to support more climate smart agriculture, or help us have local and resilient food systems, that's going to happen through the Farm Bill. I was just recently with a bunch of chefs who were on Capitol Hill talking about healthy soil and the need to incentivize farmers through a bill called the Cover Act to help them change growing practices so that their soils would be healthier, and they could do more regenerative agriculture techniques. In a few weeks, there will be folks here really advocating to protect SNAP benefits. I think as we see a growing partisan divide and the growing divide on how to spend government money, SNAP, the Supplemental Nutrition Assistance Program, is always going to be a constant target of that.   There's a great anecdote in the book by chef Elle Simone, who talks very eloquently and proudly about the fact that at an early point in her life, she took SNAP benefits. She was broke, and she was financially insecure, and she needed help. She took those SNAP benefits at a time when she needed them, and they helped her complete her education and complete her path to the future. Now, she's a cookbook author and the first woman of color to be on America's Test Kitchen. She is a known celebrity chef around the country, and she wouldn't be there, she will always say, if it hadn't been for SNAP. So, somebody like Elle will come to Capitol Hill and tell that story to put a human face on a program that is often demonized by people who think there are other ways to spend money rather than make sure that people don't come hungry.   You know, there's a lot built into what you just said on lots of different levels. SNAP program, relationships with farmers, et cetera. Let's talk about farmers for a moment. I know that chefs have, of course, always had a strong relationship with farmers because that's where they secure what they serve in their restaurants, but it sounds like it's going beyond that. This alliance now is out there in the bigger policy arena around issues of regenerative agriculture and things like that. I'm assuming you've seen some interesting cases of farmers and the chef community coming together to argue for a common purpose.   Chefs and farmers are natural partners. There wouldn't be any food on our plates if there weren't for farmers. The types of food and the types of vegetables and meat, and even seafood, fishermen, the world, you wouldn't be able to put things on the plate without those humans. They produce amazing, delicious food, and they do it in ways that are better for the environment. It's nutritionally dense. So, they're a natural partnership, but they haven't always worked together. In part, because they had completely opposite schedules. The farmers are up at 5:00 AM and go to bed at 2:00 PM and you know, chefs are out until 5:00 AM, and at work, they haven't always been able to come together. But more intentionally, organizations are bringing them together. The Natural Resource Defense Council is working a lot with zero food print as a chef-led organization. Those two organizations are working in deep partnership to put chefs and farmers together regularly on Capitol Hill or in state houses, talking about things like the Cover Act, talking about regenerative agriculture, talking about the health that's contained in our soil and how that translates into healthier and more delicious food. They are natural partners, and I'm really excited that they seem to be coming together more on common issues that really are about putting healthy and delicious things in front of us all.   Well, it makes good sense that those kind of partnerships have evolved to where they are now. Let me ask you a final question. Well, let's just say I'm a chef and I meet you or people involved in this kind of sphere of work, and I'm thinking, boy, my life is pretty crazy. It's a high stress life, very long hours, lots of decisions to be made and people to supervise, and all kinds of stuff going on in these restaurants. How in the world would I have time to do anything like this? And then also, what are the actionable steps that such a chef might take to help create a better food system?   It's a great question, right? We're all really busy people. Everybody's calendar is full, whether it's kids or parents to take care of, whether it's jobs, whether it's volunteering, and we all look at our calendars, and we're like. How could I possibly fit one thing else in here? The number one tip I give chefs and anybody who really wants to be an advocate is you learn to say no first. You learn to look at what you care most about and decide that that is the thing that you are going to focus on. And all the rest of it, you're going to say no very politely to. So, in the beginning of work with chefs, I did an audit of dozens of restaurants and essentially chefs were being asked to donate on average about $50,000 each year to dozens of organizations in their local community and even nationally. When we think about that from a fundraising perspective, if you donated $50,000 to one organization, you would be a top donor to that organization. You would have a totally different relationship with them. I really encourage all of us, but especially the chef community, to take a deep look at the issue that drives you most, whether it's hunger, the environment, ending violence in our communities, mentorship, whatever it is. And really, one, pick that issue and prioritize that issue. Get to know the organizations and the experts that are already working in it, right? We all think that we're so smart and we must be the first people to have thought about X, Y, and Z, and you're not, right? There are lots of experts in the field, and there are now even experts in the field of chef advocacy. There are dozens of organizations actually in the appendix of my book that point you in the direction of different issues that you might want to get involved in. So, get to know the experts. And number three, take a baby step. Schedule an appointment with an organization, sign a petition, do some research. Just take a baby step into, okay, now I'm going to learn more. Now I'm going to do something. And it doesn't have to be a big thing. And then your advocacy will go from there. I'm a political activist at heart, and I want everybody to make sure that they're registered to vote, and vote because that is the ultimate form of advocacy and probably the biggest baby step that we can all take once we've picked an issue and become informed on that issue. There are other tips and tools in the book. I'm all about opening conversation, not closing conversation. So I really encourage people through the book and through some exercises in it to figure out their own narrative that opens conversation, their own set of questions that turns them into sort of active listeners and not lecturers. I think food certainly has enough judgment in it that it doesn't need advocates pointing fingers at each other, talking about how one's point of view is better than the others. It's really simple to get involved. The first step is say no. Pick the one issue that's most important to you. Do the work and get to know the issues and the experts. Take a baby step, register to vote, vote, and then you can grow from there.   Bio   Named an industry leader and “Fixer” by Grist magazine and called one of the most innovative women in food and beverage by Fortune and Food & Wine magazines, Katherine Miller was the founding executive director of the Chef Action Network and the former vice president of impact at the James Beard Foundation. She was the first food policy fellow at American University's Sine Institute of Policy and Politics and is a Distinguished Terker Fellow at George Washington University's School of Media and Public Affairs. Miller has built a 20-year career working at the intersections of policy, politics, and social impact. She develops and manages award-winning campaigns, trains activists around the world, and helps deliver millions of supporters – and hundreds of millions in funding – to efforts focused on global health, climate change, gender bias and violence, and food system reform. She is a member of the International Academy of Digital Arts and Sciences (IADAS) and serves on the Board of Directors of both the New Venture Fund and Re:Her DC. Miller is an adjunct professor at the Culinary Institute of America. She lives in Washington DC, on the land of the Anacostan and Nacotchtank people, with her husband, Lou, and their cat, Lily.

Thanks for joining us and welcome to our 100th AgEmerge Podcast. It's hard to believe we've recorded 100 episodes with some of the great change makers in agriculture, from scientists, and researchers, to medical doctors and ag entrepreneurs, we've tried to bring you the full gamut of all things regenerative agriculture. Today is a pinnacle for us as we host Gabe Brown, our first on-stage AgEmerge Keynote speaker and one of the influential forces that challenged our thinking about the way we farm. There's a great conversation ahead as Monte and Gabe take a three-hour deep dive into all things regen ag so let's get started. Gabe Brown is one of the pioneers of the current soil health movement which focuses on the regeneration of our resources. Gabe, along with his wife Shelly, and son Paul, own and operate Brown's Ranch, a diversified 5,000 acre farm and ranch near Bismarck, North Dakota. The ranch consists of several thousand acres of native perennial rangeland along with perennial pastureland and cropland. Their ranch focuses on farming and ranching in nature's image. The Browns holistically integrate their grazing and no-till cropping systems, which include a wide variety of cash crops, multi-species cover crops along with all natural grass finished beef and lamb. They also raise pastured laying hens, broilers and swine. This diversity and integration has regenerated the natural resources on the ranch without the use of synthetic fertilizers, pesticides, and fungicides. The Browns are part owners of a state inspected abattoir which allows them to direct market their products. They believe that healthy soil leads to clean air, clean water, healthy plants, animals, and people. Over 2,000 people visit the Brown's Ranch annually to see this unique operation. They have had visitors from all fifty states and twenty-four foreign countries. Gabe and Brown's Ranch have received many forms of recognition for their work, including a Growing Green award from the Natural Resource Defense Council, an Environmental Stewardship Award from the National Cattlemen's Beef Association, and a Zero-Till Producer of the Year Award, to name a few. Gabe has also been named one of the twenty-five most influential agricultural leaders in the United States. Gabe recently authored the book, “Dirt to Soil, One Family's Journey Into Regenerative Agriculture.” He is a partner, along with David Kleinschmidt, Shane New, Kathy Richburg, and Dr. Allen Williams, in Understanding Ag LLC. He is also an instructor for Soil Health Academy, which focuses on teaching others the power and importance of healthy functioning ecosystems. www.understandingag.com Got questions you want answered? Send them our way and we'll do our best to research and find answers. Know someone you think would be great on the AgEmerge stage or podcast? Send your questions or suggestions to kim@asn.farm we'd love to hear from you.

California has announced a 2.6 billion dollar deal to combat the effects of the drought on the San Joaquin-Sacramento River Delta by diverting water that would go to cities and farms and putting it back into the delta's ecosystem.   The announcement comes as earlier this week Governor Newsom called upon water agencies to tighten their use-restrictions as California continues to battle the ongoing drought. To discuss further, KCBS Radio news anchors Patti Reising and Jeff Bell spoke with Doug Obeji, Director of the Water Division at the Natural Resource Defense Council.

Legal expert Valerie Baron from Natural Resources Defense Council joins to discuss the existential threat to safe, available drinking water across the United States. Topics include The Clean Water Act and regulatory standards,  PFAS and other contaminants in the water supply, the effects of climate change, and new leadership at the Environmental Protection Agency. Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

Legal expert Valerie Baron from Natural Resources Defense Council joins to discuss the existential threat to safe, available drinking water across the United States. Topics include The Clean Water Act and regulatory standards,  PFAS and other contaminants in the water supply, the effects of climate change, and new leadership at the Environmental Protection Agency. Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

David B. Goldstein has worked on energy efficiency and energy policy since the early 1970s. He currently codirects Natural Resource Defense Council's Energy program. Goldstein has been instrumental in the development of energy efficiency standards for new buildings and appliances that are currently in effect at the regional and national levels in the United States, Russia, Kazakhstan, and China. He was a founding director of the Institute for Market Transformation, the Consortium for Energy Efficiency, and the New Buildings Institute. Goldstein received a Ph.D. in physics from the University of California, Berkeley. He is a Fellow of the American Physical Society and the recipient of its Leo Szilard Award for Physics in the Public Interest. He was awarded a MacArthur Fellowship in 2002 and is the recipient of the California Alumni Association's 2003 Award for Excellence in Achievement. The author of the books Saving Energy, Growing Jobs and Invisible Energy. ASHRAE 90.2-2018 Energy efficient design of low-rise residential buildings: This standard provides minimum requirements for the energy-efficient design of residential buildings, including new dwelling units, new portions of dwelling units and their systems, and new systems and equipment in existing dwelling units.

In this episode on This Green Earth , Bob Deans, the Natural Resource Defense Council’s Director of Strategic Engagement, talks with Nell and guest Co-Host Recycle Utah's Executive Director Carolyn Wawra. Bob guides them through the first days of the Biden Administration – specifically what actions have been taken to protect the environment and address our changing climate. Dean also addresses other environmental priorities for the new administration’s first 100 days.

Welcome to Part 2 of our podcast series about the Biden administration and what it means for US-China cooperation on energy and climate.  On this episode, we have four energy and climate experts from the U.S. and China. Li Xiang of Peking University, Alvin Lin of the Natural resources defense council, Li Shuo of Greenpeace East Asia, and Ma Li of the US-China Energy Cooperation Program. We did the interviews on the same day, but separately and using different software, so the sound is slightly different at the transitions. Bios: Li Xiang is an adjunct research professor at Peking University Energy Institute, and previously served at the Rocky Mountain Institute and prior to that at the International Energy Agency and China Electric Power Planning and Engineering Institute. He has a PhD and bachelor’s of engineering from Tsinghua. Alvin Lin is China climate and energy policy director in the Natural Resource Defense Council's Beijing office. His areas of expertise include the environmental impacts of coal and shale gas development, energy efficiency technologies, nuclear power safety regulations, and air pollution law and policy. Prior to joining NRDC, Lin worked as a litigator and a judicial clerk in New York City. He holds a bachelor’s degree from Yale University, a master’s from the Chinese University of Hong Kong, and a JD from New York University. Li Shuo is the Senior Climate & Energy Policy Officer for Greenpeace East Asia. He oversees Greenpeace's work on air pollution, water, and renewable energy. Internationally, he coordinates the organization's engagement with the United Nations climate negotiation (UNFCCC). Li Shuo studied International Law and US-China relations at Nanjing University and the Hopkins Nanjing Center. Ma Li is the executive director of US-China Energy Cooperation Program (ECP), a private sector-led non-profit public-private-partnership platform created in 2009 as a result of an official dialogue between then US president Obama and Chinese President Hu Jintao in 2009.  Li holds a master degree in Public Service Administration and a BA degree of International Business from the DePaul University.  Stay tuned next week for Part 3!

Representatives from the Sierra Club and NRDC join me to discuss the recently released Colorado Decarbonization Roadmap Draft. We discuss some of the details of the plan, how the Sierra Club and NRDC produced their own models of the Colorado economy, and the purpose of decarbonization plans. The links to the decarbonization plan and twitter accounts from the episode are: https://energyoffice.colorado.gov/climate-energy/ghg-pollution-reduction-roadmap @AGonzalez_NRDC https://twitter.com/AGonzalez_NRDC?s=20 @AnnaMcDevitt1 https://twitter.com/AnnaMcDevitt1?s=20

How Regenerative Agriculture Can Fix Our Health, Our Food System, And Our Planet | This episode is brought to you by ButcherBox and the Pegan ShakeIt can be easy to forget where our food really comes from. The overflowing shelves in the supermarket may trick you into thinking food just appears. The reality is that strong healthy soils are the foundation for food production, and without them, we can’t survive. That’s why we need to shift our agricultural focus from growing commodity mono-crops like soy, corn, and wheat into a diversified system that encourages soil health, biodiversity, and sustainability for future generations. This is what regenerative agriculture is all about. On this episode of The Doctor’s Farmacy, I was so happy to sit down and talk with Gabe Brown, one of the pioneers of the current soil health movement which focuses on the regeneration of our resources. Gabe and his family own and operate Brown's Ranch, a diversified 5,000-acre farm and ranch near Bismarck, North Dakota. The ranch consists of several thousand acres of native perennial rangeland along with perennial pastureland and cropland. Their ranch focuses on farming and ranching in nature's image.The Browns holistically integrate their grazing and no-till cropping systems, which include a wide variety of cash crops, multi-species cover crops, and grass-finished beef and lamb. They also raise pastured laying hens, broilers, and swine. This diversity and integration has regenerated the natural resources on the ranch without the use of synthetic fertilizers, pesticides, and fungicides. Gabe and Brown's Ranch have received many forms of recognition for their work, including a Growing Green Award from the Natural Resource Defense Council, an Environmental Stewardship Award from the National Cattlemen's Beef Association, and a Zero-Till Producer of the Year Award, to name a few. Gabe has also been named one of the twenty-five most influential agricultural leaders in the United States. Gabe recently authored the book Dirt to Soil, One Family’s Journey Into Regenerative Agriculture, and stars in the newly released Netflix movie, Kiss The Ground, which is about a revolutionary group of activists, scientists, farmers, and politicians who band together in a global movement of regenerative agriculture that could balance our climate, replenish our vast water supplies, and feed the world.This episode is brought to you by ButcherBox and the Pegan Shake.For a limited time, new subscribers to ButcherBox will receive 2 lbs of 100% grass-fed, grass finished beef free in every box for the life of your subscription. To this limited time offer, go to ButcherBox.com/farmacy.The Pegan Shake features a combination of collagen, pumpkin, and pea protein with healthy fats from my two favorites: MCT oil which is great for fat burning and brain power as well as avocado oil. I’ve also included acacia fiber to help with gut motility and digestion. Check it out at getfarmacy.com/peganshake.Here are more of the details from our interview: Gabe’s entree to farming using the industrial model and how he came to see this model as problematic (8:08)The benefits of regenerative agriculture (20:33)Gabe’s definition and principles of regenerative agriculture (22:49)The difference between dirt and soil (28:54)How carbon sequestration works and how animals can play an instrumental role in capturing carbon in the soil (36:08)The decline of nutrient density in our food (44:01)How industrial farmers get stuck in the industrial model (53:53)Crop insurance’s influence on food pricing (1:00:03)Gabe’s work with General Mills (1:02:03)Can we feed the world through regenerative agriculture? (1:07:42)Learn more about Gabe Brown and Brown’s Ranch at https://brownsranch.us/. And get his book, Dirt to Soil: One Family’s Journey into Regenerative Agriculture here.Learn more about the Soil Health Academy at https://soilhealthacademy.org/. Follow the Soil Health Academy on Facebook @soilhealthacademy and on Twitter @academysoil.Learn more about Understanding Ag at https://understandingag.com/. Follow Understanding Ag on Facebook @understandingag. See acast.com/privacy for privacy and opt-out information.

Did you know due to modern agricultural practices you have to eat eight oranges today to get the same amount of Vitamin A as your grandparents would have gotten from just one? In this episode of the Sustainability Matters Today podcast, I interview Gabe Brown, owner of Brown’s ranch and a champion of regenerative farming. Gabe is a producer and winner of many state and national soil health awards, including a Growing Green Award from the Natural Resource Defense Council, and a Zero-Till Producer of the Year Award. In addition, he was named one of the 25 Most influential Agricultural Leaders in the United States. Gabe recently published, “Dirt to Soil: One Family’s Journey Into Regenerative Agriculture”, where he shares the story of healing his farm’s soil and paves the road for other farmers to follow in his footsteps. Please make sure to subscribe to the Sustainability Matters Today podcast to learn more about Gabe Brown and other champions of sustainability. I hope you enjoy this episode! Resources: Brown’s Ranch Website: https://brownsranch.us Regenerative Agriculture: http://www.regenerativeagriculturedefinition.com Methanotrophs: https://www.sciencedaily.com/releases/2015/08/150826135724.htm Nourished by Nature: https://nourishedbynature.us Dirt to Soil: One Family’s Journey Into Regenerative Agriculture (2018) by Gabe Brown: https://www.amazon.com/Dirt-Soil-Familys-Regenerative-Agriculture/dp/1603587632 You can read the transcript of this episode here: http://bit.ly/gabe-brown-SMT Watch the full episode: https://sustainabilitym.at/Youtube-Gabe-Brown

In this episode, the Magical Mapper tells us some fun bee facts, and explains how honey is made. The Poop Detective shares some arguably less fun, but very important facts about bees: where did they come from, where did they go? What do we say to people who don’t like bees? We share how bees are vital to commercial agriculture and other industries, and explain the concurrent impacts on the food chain.So, why are the bees dying? We delve deep into the many reasons for Colony Collapse, including the use of pesticides. This Science Magazine report published in 2017 confirmed, after previous studies showing that neonecticides were having a significant negative impact to bee, were criticized for not representing field conditions that bee health near fields where neonectitiods are used. Soil Association explains how neonectitiods that are applied to seed only 5% ends up in the plant, while 94% ends up in our soil and water (with 1% as dust). You can also go here if you want more information in a cute infograph.According to a 2016 study, pesticide exposure of bumblebee colonies in urban areas was lower than in rural areas.What can we do to help save the bees?Did you know you can report a suspected bee poisoning? If you see a disoriented or dead (RIP) bee, report it to this app. To learn more about preventing bee poisoning, you can go here.According to Jennifer Sass, the Senior Research Scientist at Natural Resource Defense Council, “The thing we can most control is pesticides.” She also urges people to not purchase plants that have been sprayed with pesticides. However, many stores won’t necessarily give this information on the label, so it may help to inform businesses that this issue is important to you!If you’re looking to make your own garden more bee-and pollinator-friendly, you can go here to learn how to build a raised pollinator garden bed. You can also check out the Oregon Bee Project’s tips for making your garden safe for bees, with tips on which plants to choose and what to use instead of neonicotinoids.We cover more methods to increase pollination: maximizing the time, place, and plant itself. Native plants tend to do best, offering a variety of benefits detailed here. For more information about plants native to the Pacific Northwest and their array of benefits, check out this guide from Oregon State University. Of course, the harmful insecticides have no place in your new outside space. Here’s a list of alternatives.The Horticultural Research Industry has created Best Management Practices for Bee Health in the Horticultural Industry. This offers many specific tips to help pollinators, and offers alternatives to harmful practices.And, last but not least, the bee water garden we mentioned!Our GIS topic this episode was the NDVI Function, where you can analyze a satellite image to determine vegetation health. Head over to the GIS Tools blog to learn more! We also mentioned a couple of interesting studies, which you can find here and here.During Citizen Science, we mentioned the Million Pollinator Garden Challenge, the PNW Bumble Bee Atlas, and the Bumble Bee Watch website and iPhone/iPad app.As always, thank you so much for visiting! If you enjoy our show, you can subscribe to our podcast on all of the major platforms, including Apple Podcasts, Stitcher, Google Play Music, and TuneIn. Rating and reviewing also helps! Stay warm, cool cats!

Today's episode tackles the recent lawsuit filed by Paul Manafort against the Department of Justice, Asst. AG Rod Rosenstein, and Robert Mueller. First, we share some insights from our listeners about our recent deep dive into cryptocurrency, and promise a return visit Real Soon Now. After that, we take a deep dive into Chevron deference, Neil Gorsuch's mommy, and the legal landscape set more than 30 years ago... and why that's all come under fire by one Paul S. Manafort.  It's an extra-long, double-length segment but we think you'll love it! Finally, we end with an all-new Thomas (and Yvette!) Take the Bar Exam Question #57 about a  wanderer stuck in a snowstorm who breaks into a cabin... look, you'll just have to listen, okay?  Remember that you can play along with #TTTBE by retweeting our episode on Twitter or sharing it on Facebook along with your guess.  We'll release the answer on next Tuesday's episode along with our favorite entry! Recent Appearances None!  Have us on your show! Show Notes & Links We first discussed cryptocurrency in OA 134. You should read the Manafort lawsuit, and then to understand it, try and tackle Chevron U.S.A., Inc. v. Natural Resource Defense Council, 467 U.S. 837 (1984). We started warning you about Neil Gorsuch way back in Epsiode 40.  We were right.  The case in which he salivates about overturning Chevron deference is Gutierrez-Brizuela v. Lynch, 834 F.3d 1142 (2016). Count I of the complaint arises under the Administrative Procedure Act, 5 U.S.C. § 701 et seq.  Count II arises under the Declaratory Judgments Act, 28 U.S.C. § 2201. This is Rod Rosenstein's Order appointing Mueller, No. 3915-2017, and this is 28 U.S.C. § 515, which plainly authorizes it. Finally, you can read Morrison v. Olson, 487 U.S. 654 (1988) and also laugh at the fantastic what-if comic about Ted Olson. Support us on Patreon at:  patreon.com/law Follow us on Twitter:  @Openargs Facebook:  https://www.facebook.com/openargs/ And email us at openarguments@gmail.com  

McDonald's new CEO recently announced that the company is committing to serve chicken raised without antibiotics used in human medicines in all of their U.S. restaurants within two years. As McDonald's grooms its supply chain to deliver on this promise, this could signal a significant uptick in the supply of affordable, antibiotic-free chicken available to the general public in America. Today we'll be joined by Sasha Stashwick, a Senior Advocate with the Natural Resource Defense Council's Energy & Transportation and Food & Agriculture programs. She will discuss the rationale behind the move to antibiotic-free meats, and what other leaders in the food industry are doing to address this issue.

The Urban School Food Alliance (Alliance), a coalition of the largest school districts in the United States that includes New York City, Los Angeles, Chicago, Miami-Dade, Dallas and Orlando, announced that it will start rolling out the use of compostable round plates at cafeterias this month, saying good-bye to polystyrene trays. The districts in the Alliance serve 2.5 million meals a day, and the six districts project to remove 225 million polystyrene trays from landfills every year. Tune in as we speak with the Chairman of the Alliance, Eric Goldstein, and the director of Natural Resource Defense Council's New York urban program and senior attorney, Mark Izeman.

McDonald's new CEO recently announced that the company is committing to serve chicken raised without antibiotics used in human medicines in all of their U.S. restaurants within two years. As McDonald's grooms its supply chain to deliver on this promise, this could signal a significant uptick in the supply of affordable, antibiotic-free chicken available to the general public in America. Today we'll be joined by Sasha Stashwick, a Senior Advocate with the Natural Resource Defense Council's Energy & Transportation and Food & Agriculture programs. She will discuss the rationale behind the move to antibiotic-free meats, and what other leaders in the food industry are doing to address this issue.

Guest: James Gustave Speth, UMass Boston commencement speaker, co-founder, Natural Resource Defense Council and World Resources Institute; Program hosted by Ira Jackson.