When the worst wildfire season on record in the West finally subsides, it will give way to another potentially devastating environmental crisis: toxins from charred and melted plastics, electronics, and other household materials leaching into watersheds, endangering residents, agriculture, and ecosystems.(No paywall)
More than 500 people from the U.S. to Thailand have sent their sourdough bread starters to be analyzed by microbiologist as part of the Sourdough Project, led by biologist Rob Dunn at North Carolina State University. “The project is trying to answer many questions,” says NPR. “How does a starter's microbial ecosystem vary with different flours? How does a new starter compare with one that's 200 years old, filled with tradition and lore? Do they change with geography, as some claim? And, of course, how can you bake a more delicious loaf?”
The Natural Resources Conservation Service is on a nationwide mission to train farmers to protect the microorganisms in soil—and their relationship to crops— instead of destroying them with fertilizer and chemical sprays, says an Orion Magazine story produced with the Food and Environment Reporting Network.