The following was issued by Elizabeth Royte in response to criticism by Steve Everley, a spokesperson for the industry lobby group Energy in Depth, of her story ”Livestock Falling Ill in Fracking Regions.” His comment appeared after NBCnews.com published the condensed version of Royte’s groundbreaking story in The Nation. Everley states that the “central thesis of the article is that shale development, including hydraulic fracturing, [...]
About Elizabeth Royte
Elizabeth Royte is a Contributing Editor to the Food & Environment Reporting Network. She is the author of the critically acclaimed Garbage Land: On the Secret Trail of Trash; Bottlemania: How Water Went On Sale and Why We Bought It; and The Tapir’s Morning Bath: Solving the Mysteries of the Tropical Rain Forest, and has written on environmental issues for The New York Times magazine, National Geographic, Harper’s, Outside, and other magazines. Royte is a frequent contributor to The New York Times Book Review and a contributing editor for OnEarth magazine. Her work has been anthologized in The Best American Science Writing for 2004 and for 2009, the environmental omnibus Naked, and Outside Magazine’s Why Moths Hate Thomas Edison. A former Alicia Patterson Foundation fellow, she is the recipient of Bard College’s John Dewey Award for Distinguished Public Service.
Livestock Falling Ill in Fracking Regions, Raising Concerns About Food
In the midst of the domestic energy boom, livestock on farms near oil-and-gas drilling operations nationwide have been quietly falling sick and dying. While scientists have yet to isolate cause and effect, many suspect chemicals used in drilling and hydrofracking (or “fracking”) operations are poisoning animals through the air, water, or soil. Earlier this year, [...]
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Fracking Our Food Supply
In a Brooklyn winery on a sultry July evening, an elegant crowd sips rosé and nibbles trout plucked from the gin-clear streams of upstate New York. The diners are here, with their checkbooks, to support a group called Chefs for the Marcellus, which works to protect the foodshed upon which hundreds of regional farm-to-fork restaurants [...]
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