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Forest products in North America are often considered carbon neutral. Director of Forestry and Analytics David Diaz writes about how that assumption obscures the wood products that are harvested through climate-smart forestry and his simple solution to improve life cycle assessments of wood.
Western Forester
Now open at the Natural Capital Center, República is a dining concept created by Angel Medina, Chef Lauro Romero, and Chef Olivia Bartruff that celebrates their long-time vision for Mexican cuisine. Signature dishes include the torta de cochinita, quesadilla oaxaqueña, pistachio flan brûlée, and paste.
Willamette Week
In order to attract a broader constituency, organizations must first address a history of missteps and exclusion.
High Country News
Food & Farms Coordinator Yolimar Rivera Vázquez is among those featured in these profiles of Washington residents who are combatting climate change. Yolimar's work explores the question of how communities of color can overcome transportation, housing, and other challenges made worse by climate change.
Herald Net
Over the last decade, California established an extensive network of marine protected areas (MPAs) along the coast. Now we're working with partners to understand the impacts of MPAs, for both fishers and fish.
SeaGrant California
Refocus on equity in the food system led to growth and new strategies to support regional producers
With resolution, Ecotrust focuses on mission-critical work essential to Oregon and the Northwest
Event spaces at the Natural Capital Center and Redd on Salmon Street temporarily closed