mud 545y by coolkdei2

FEBRUARY 2020

muse ®

13 What’s a Food Desert? by Ahmed Jenkins

39 This Animal Feed Is Fly by Sonja Cole

FEATURES

It’s What’s Outside that Counts

Volcano Power

Dr. Mary Engle Pennington

Improving food packages

Iceland’s unlikely agricultural success

Farm to Dining Hall Table Island students eating local

Refrigeration pioneer

by Catherine Brown

by Daniela Weil

by Susan Hunnicutt

by Robyn Young

FEBRUARY 2020

EPARTMENTS DEPARTMENTS 2

Volume 24, Issue 02 DIRECTOR OF EDITORIAL EDITOR CONTRIBUTING EDITOR CONTRIBUTING EDITOR ASSISTANT EDITOR ASSISTANT EDITOR ART DIRECTOR DESIGNER CARTOONIST RIGHTS & PERMISSIONS

Parallel U: Fresh Progress by Caanan Grall

Muse News by Elizabeth Preston

Science@Work: Ellena Baum by Andrew Egan

Science@Work: Leland Scales

BOARD OF ADVISORS ONTARIO INSTITUTE FOR STUDIES IN EDUCATION, UNIVERSITY OF TORONTO Carl Bereiter

by Peg Lopata

Do the Math: Bunching Buses

ORIENTAL INSTITUTE, UNIVERSITY OF CHICAGO John A. Brinkman NATIONAL CREATIVITY NETWORK Dennis W. Cheek

by Ivars Peterson

Infographic: Feeding the Future

COOPERATIVE CHILDREN’S BOOK CENTER, A LIBRARY OF THE SCHOOL OF EDUCATION, UNIVERSITY OF WISCONSIN–MADISON K. T. Horning

by Christopher Worzel

FREUDENTHAL INSTITUTE Jan de Lange

Science@Work: Annabel Bradbury

FERMILAB Leon Lederman

by Michelle Melamed

UNIVERSITY OF CAMBRIDGE Sheilagh C. Ogilvie

Your Tech

WILLIAMS COLLEGE Jay M. Pasachoff

by Kathryn Hulick

UNIVERSITY OF CHICAGO Paul Sereno

Last Slice by Nancy Kangas

MUSE magazine (ISSN 1090-0381) is published 9 times a year, monthly except for combined May/June, July/August, and November/December issues, by Cricket Media, 70 East Lake Street, Suite 800, Chicago, IL 60601. Additional Editorial Office located at 7926 Jones Branch Dr, Ste 870 McLean, VA 22102. Periodicals postage paid at McLean, VA, and at additional mailing offices. One-year subscription (9 issues) $33.95. Canadian and other foreign subscribers must add $15.00 per year and prepay in U.S. dollars. GST Registration Number 128950334. For address changes, back issues, subscriptions, customer service, or to renew, please visit shop.cricketmedia.com, email cricketmedia@cdsfulfillment.com, write to MUSE at Cricket Media, PO Box 6395, Harlan, IA 51593, or call 1-800-821-0115. Postmaster: Please send address changes to MUSE, Cricket Media, PO Box 6395, Harlan, IA 51593.

YOUR TURN 3 33

Muse Mail

Editorial ofﬁce, 70 E. Lake Street, Suite 800, Chicago, IL 60601. February 2020, Volume 24, Number 02, © 2020 Cricket Media, Inc. All rights reserved, including right of reproduction in whole or in part, in any form. For information regarding our privacy policy and compliance with the Children’s Online Privacy Protection Act, please visit our website at cricketmedia. com or write to us at CMG COPPA, 70 East Lake Street, Suite 800, Chicago, IL 60601.

Q&A by Lizzie Wade

Hands-on: Grow a Salad in 6 Weeks

by Susan Hunnicutt

James M. “Kumquat” O’Connor Johanna “Lychee” Arnone Kathryn “Jicama” Hulick Tracy “Tomatillo” Vonder Brink Emily “Broccolini” Cambias Stacey “Star Fruit” Lane Smith Nicole “Lotus Root” Welch Morgan “Taro” Atkins Caanan “Pomelo” Grall David “Fiddlehead” Stockdale

Contest: Muser Menus

HOT

PINK BUNNIES What’s an HP PB’s favorite kind of fruit?

Photo credits: C - Chuck Place / Alamy Stock Photo; TOC - Rawpixel.com/Shutterstock. com; 3 (TC) MarGi/Shutterstock.com; 4 (LT) ﬁle404/Shutterstock.com; 6 (TC) Paranamir/ Shutterstock.com; 7 (LT) LightField Studios/Shutterstock.com, (LT-2) Kapitosh/Shutterstock. com, (RB) blickwinkel / Alamy Stock Photo; 8 - Michael Bogner/Shutterstock.com; 9 (TC) VH-studio/Shutterstock.com, (RB) Robert Babczynski/Shutterstock.com; 10, 11 (LT), (RB), 12 (LT) Grow Food Northampton; 11-12(bkg) leonori/Shutterstock.com; 13 (LT) Katherine Welles/ Shutterstock.com, (bkg) kamin Jaroensuk/Shutterstock.com; 14-17(bkg) Vector things/ Shutterstock.com; 14-15 VasiliyBudarin/Shutterstock.com; 16 (LT) Itsanan/Shutterstock. com, (TC) Image Source / Alamy Stock Photo, (BC) vitals/Shutterstock.com; 17 (LT) HABRDA/ Shutterstock.com, (LB) bigacis/Shutterstock.com; 21 (TC) Elena Rostunova/Shutterstock. com; 26-27, 27 (CC), 27 (RB), 28 (LC), (RT), (CC), (LT), (LB), (RB), (LT), 29 (RT), (RC), (BC) Daniela Weil; 30 (TC) Vladimir Zhoga/Shutterstock.com; 30 (RB), 32 (TC) Annabel BradburyAnnabel Bradbury; 31 (RB) Jake Lyell / Alamy Stock Photo; 31-32 (bkg) Matej Kastelic/Shutterstock. com; 32 (RC) Sergii Rudiuk/Shutterstock.com;33 (RT) Fire_Irbis/Shutterstock.com; 34-35 Iraida Bearlala/Shutterstock.com; 35 (RC), 37 (RT), 38 (LT) The Island School; 36 - The Island School; 37 (LB) Aleksangel/Shutterstock.com, (LB-2) Rajeev1992/Shutterstock.com, (RB) pingebat/ Shutterstock.com; 38 (BC) NeutronStar8/Shutterstock.com; 39 (RB) phichak/Shutterstock. com, (bkg) JSlavy/Shutterstock.com, (RC) Namsom1988/Shutterstock.com, (RT) TaraPatta/ Shutterstock.com; 40 (TC) locrifa/Shutterstock.com; 41 (BC) Macrovector/Shutterstock.com, (BC-2) robuart/Shutterstock.com; 46 (RB) tatianasun/Shutterstock. com, (RB-2) Karkas/Shutterstock.com; 47 (LT) Paul Markillie / Alamy Stock Photo; BC - Juraj Kovac/Shutterstock.com. Printed in the United States of America.

Pink Lady apples!

1st printing Quad Sussex, Wisconsin January 2020 From time to time, MUSE mails to its subscribers advertisements for other Cricket Media products or makes its subscriber list available to other reputable companies for their offering of products and services. If you prefer not to receive such mail, write to us at MUSE, PO Box 6395, Harlan, IA 51593-1895.

PARALLEL U

CAANAN GRALL

Muse Mail

Magic, Mirrors, Mechanics

LETTER of the MONTH

I have a lot to say, so sorry if this sounds a little jumbled. First of all, I’d like to point out that I’ve noticed a lot of people say stuff about the HPBs (hot pink bunnies) and how they’re evil and such, but I think they’re kind of cute. Second of all, my top three things are gears, mirrors, and magic. I’ve always liked mechanics and finding out how things work. Did you know that an internal combustion engine is powered by a bunch of tiny explosions? I’m also superstitious. I wish that Halloween wasn’t so stereotyped into some candy-eating holiday. The original point of dressing up was to scare spirits away. Muse is one of my favorite magazines ever! I really like the subjects you talk about. I always find exactly what I want in here! I love Cricket magazine too! I signed up in January 2018 and I was really disappointed that I missed the dreaming issue [November/December 2016]. Please do something like that again. By the way I really, really love cats. They’re the best! To finish my letter, I’m not going to make threats, because I find that silly, but PLEASE publish this! I worked really hard on it. That’s what

—ALEJANDRO THE KING OF CATS / age 11 / Texas

I’m with you Alejandro: mechanical thinking and superstitions can for sure coexist. I’m kinda scared of ghosts, even though I know they aren’t real. —WHATSI

you think.

Your Wish Is My Command mmand

I am Marlene (pronounced Marlena!), the great queen and founder of Marlenia. I love to read, sing, dance, and act. If I had three wishes I would wish first for the ability to turn into any animal at will, then for a magic bowl that would fill with anything I wanted (even more wishes), and then the ability to create a character in any book or movie and be that character in any book or movie without any time passing in the real world and whatever I change only affecting my copy of the book. What else about me? I don’t like homework. There. Done. I think Parallel U could stand for both or either parallel university, or parallel universe. I think you should do an issue/ article about black holes or naked singularities. I recently read a book about space, and it was the only book I had ever read that even mentioned naked singularities, and I think more people should know more stuff about space. Also, I believe that I have found a new species, closely related to the HPB, that lives in Marlenia alone. It is the neon rainbow bunny, aka the NRB. Although being closely related to HPBs, it turns out that it actually eats them, and I think it could be a way to combat the invasion of the HPBs. —MARLENE, QUEEN AND FOUNDER OF MARLENIA / age 11

GHOST TO TERRORIZE MUSE HQ. Thank you for being awesome!!!!!

Muse Mail

—PERSIA / Obsessed Iranian Hufﬂepuff

Hey Persia. I heard that a hologram of Freddie Mercury appears at some shows. Would you count that as “seeing” him? —AARTI

How Time Flies

I am a devoted reader of Muse (mostly for the comics) and I am so happy that you have made an article about Arthur Benjamin [“Mathemagician,” September 2018], because I have actually met him . . . twice! However, your photo of him, I have noticed, is not exactly up to date. When I saw him, in the summer of 2018, his hair had taken on a tinge of gray. —NOOTHANE P. / Rightful Heir to Almighty Lord Cthulhu

_________________

It Came from Outer Space

I am an alien from a distant galaxy. My name sounds a bit like MaGnuS to you, human beings. I am writing about your mysterious oceans. Since we live on a planet that is 1,000,000,000,000,000 percent water, I wonder about your water, specifically the animals in it. I have been learning about your customs on Earth, and I became a HUGE fan of Doctor Who and Jurassic Park! To give you an idea of what I look like, cross a barracuda with a viperfish and add squid tentacles. Pleeeeeeeeeeeeeeaaaaaaaaaaaaaaaassssss publish this! (Or else I know some barracuda-squidviperfish who would be happy to tear Muse HQ to pizza [that was not a typo].) —MAGNUS H. / Minnesota

_________________

Musical Muser

I’m Persia and I’m a mythical Hufﬂepuff creature obsessed with Paul Simon and Queen. IIII LLLLOOOOVVVEEEE MMMUUUUUSSSSSEEEE!!!!!! So in case you did not know Persia used to be the name of Iran (it’s pronounced ear-on not i-ran ) so I have pride in my country. I love to sing, dance, play piano, ukulele, guitar. I saw Paul Simon in June 2018, and sadly I never had the chance to see Freddie Mercury. I have a few requests: 1. Please make an issue about the science of music, I think that would be a very interesting study. 2. Please do an article about how commercials affect the brain, like how seeing that big cheesy burger makes chemicals in the brain explode. 3. DO NOT AND I REPEAT DO NOT THROW THIS IN THE TRASH OR ELSE I WILL SEND FREDDIE MERCURY’S

_________________

Elemental, My Dear Dragon

I have gotten your magazines for a little more than a year; I started in October last year. I still haven’t gotten around to writing a letter. (It’s very hard to do when you have claws.) Did I mention I’m a dragon? I love your magazine, it’s really fun to read. I love guessing the false stories and reading the letters. (Also hard to do!) Can you please do an article on elements? I love learning about them and how they react with other stuff. My favorite reaction is throwing phosphorus in fire. It creates an explosion of fire! If you do throw this in the FMP, I will send a few of my friends, void dragons, to rip apart your HQ and send it into oblivion! —FLARE THE DRAGON / age 162 / Middle of the Bermuda Triangle

P.S. Void dragons are AMAZING at destroying! P.P.S. Anyone who has found our home, in the middle of the Bermuda Triangle, is destroyed immediately. There was a delicious pilot who came a while ago . . .

Excellent choice on the phosphorus. Another explosive fave is caesium, which ignites when it touches air! We have to store it in special vacuum containers. —O

art by Caanan Grall

D & Diamonddew

Hello, my name is Helm Diamonddew, and I am a reckless half-elf fighter who was gotten my teammates into trouble three, maybe even four times just in our first adventure. (I am describing a mostly real person, but that is only me in D&D and my name is not Helm.) I have two questions for you: 1. Is there a website or something where I can find the “Can We Talk” [April 2017] issue? 2. Did you know that some of the letters you have published have had wrong information in them? Also you are my favorite mag. —HELM

According to my Earth-data cache, people can click “Single Issues” at shop .cricketmedia.com to find back issues. Best of luck! —MS. ACORN

Fantastic Fan

I’ve been reading Muse for 7 years or so, which in type seems short but for me feels like a lifetime (which it kind of is I suppose, I’m only 15). In elementary school, before I was ever subscribed, I would go to the library at lunch and check out one Geronimo Stilton and one Muse. Muse is what interested me in psychology— an issue which included articles about the subconscious mind and the placebo effect was checked out over and over again—and Muse helped foster a love of reading and learning new things. Even though I’m a sophomore, every other day it seems like something comes up in class that I already know a bit about thanks to Muse.. I won’t lie though, I’m getting a bit old to keep reading. But make no mistake: I highly appreciate everything Muse was and is, and even though it will always be the magazine of life, the universe, and pie throwing to me, I think it’s pretty rad that Muse successfully

revamped itself. And even though Kokopelli and Aeiou are unmatched in my opinion, I’d be lying if I said Parallel U hasn’t been important to me. In March 2017, the Parallel U comic included that Cate was raised by two women, in love. As a kiddo starting to think that maybe I was a little bit *ahem* not straight, seeing a magazine I had looked to for facts for so long tell me that maybe who I am isn’t so bad meant a LOT. Like, a lot a lot. So anyway, thanks. Thanks for years of fun and learning, and thanks for a little moment of acceptance that went a long way. —C. / age 15

Thanks for writing C. I am so glad that you could see something of your own in our adventures. Plus, my moms rule. —CATE

Something to say?

Send letters to Muse Mail, 70 E. Lake St., Suite 800, Chicago, IL 60601, or email them to muse@cricketmedia.com.

Muse News

BY ELIZABETH PRESTON

One of these stories is FALSE. Can you spot which one? The answer is on page 46.

HAR HAR

Corny Jokes Are Funnier with a Laugh Track

HAT ARE A NINJA’S FAVORITE SHOES? SNEAKERS!

Did you laugh? Did you groan? You might have found this joke funnier if you heard someone else laughing at it, a new study shows. Researchers collected a set of

cheesy “dad jokes.” They recorded a professional comedian reading the jokes aloud. Then they asked people to listen to the recordings and rate how funny each joke was, on a scale from 1 to 7. Sometimes, subjects heard a joke along with a recording of people laughing at something funny. At other times, there was a recording of people pretending to laugh. And sometimes people heard the jokes

with no laughter at all. People thought these corny jokes were funnier when they heard laughter at the same time. Jokes with real laughter were rated funniest, but jokes with fake laughter were still better rated than jokes with no one laughing. The researchers say we don’t just chuckle or giggle because something’s funny. Laughter is also about the people around us.

TECH DESK

Making Better Blood

A+ Blood

PATIENTS IN THE HOSPITAL OFTEN NEED BLOOD FROM DONORS. But any old blood won’t do. Donor blood has to be compatible with the patient’s. Do you know your blood type? It falls into one of these groups: A, B, AB and O. The A and B refer to molecules called antigens on the outside of blood cells. If patients receive blood with A or B antigens that don’t match their own, they can die. But group O blood doesn’t have either of these antigens, so it’s safe for everyone. If scientists could convert other kinds of blood into group O, they could make donated blood available to more people. Now researchers have found a bacterium in the human gut that might help. The bacterium makes two enzymes— molecular tools—that can chop the A antigens off of blood cells. When the scientists added these enzymes to type A blood, it transformed into type O. In the future, this technique could help more people quickly get the blood they need.

ENTOMOLOGY

This Caterpillar Can Change Color without Seeing MANY ANIMALS change their colors to blend in with their environments. This helps them hide from predators. And one type of caterpillar can camouflage even when it’s blindfolded. Peppered moth caterpillars have very simple eyes. Scientists raised many of these caterpillars in the lab. To “blindfold” some of them, the scientists covered their eyes with black paint. (Sorry, caterpillars.) Then they put all the caterpillars onto sticks painted white, black, green or brown. Slowly, the bugs changed color to match their sticks. Blindfolded caterpillars did this just as well as the caterpillars that could see. In another experiment, scientists put the caterpillars into new containers, and most of them crawled onto sticks that matched their own color. The researchers think the caterpillars can sense light and color through their skin—so being blindfolded doesn’t stop them from camouflaging. (They’re not the only animals that can perform such a trick. Octopuses and their relatives are masters of camouflage, even though their eyes can’t see color.)

Muse News

ANIMAL BEHAVIOR

Manta Rays Make Friends MANTA RAYS are kite-shaped fish related to sharks. Scientists have discovered that manta rays near Indonesia—especially the female rays—have certain other rays they prefer to hang out with. These “friendships” can last for weeks or months.

You know what the rays say?

Friends are the best!

PSYCHOLOGY

Optimists Live Longer DO YOU ALWAYS LOOK ON THE BRIGHT SIDE? Do you see the glass as half-full? If so, here’s one more thing to smile about: You might live longer. Researchers used two large studies to look at how long optimists and pessimists live. The studies had followed large groups of men and

women over many years. Participants had answered questions about their health, their attitudes,, and other aspects of their lives. The data showed that the most optimistic people livved about 11 to 15 percent longer than the least optimistic people. Optimists weere also more likely

to live past the age of 85. One reason optimists live longer mi r lifestyles, researchers say. Optimists might make healthier choices such as exercising, eating nutritious foods, and avoiding alcohol and cigarettes.

UP IN SPACE

One Giant Leap for Cheese-Kind THE MOON is not really made of cheese, of course. But a new company plants to make cheese on the moon. Most cheeses need to be “aged.” This is a process where the cheese stays in a controlled environment for days, months or even years. Aging the cheese helps its distinct flavor develop. A company called LunarFoodie says it can create cheeses like no one has ever tasted before—by aging them on the moon. LunarFoodie plans to land its first cheese-aging spacecraft on the moon sometime in 2021. When the cheeses are ready to eat, the robotic craft will return to Earth. The first types for sale will be Moonchego, Moonterey Jack, and Blue Moon.

That’s the news! Go to page 46 to see if you spotted the false story.

Science@Work

by Andrew Egan

ELLENA BAUM FOOD AND FARM EDUCATOR Getting farm-fresh fruits and vegetables isnâ&#x20AC;&#x2122;t always easy. Not all families live close to farms or have space they can use for a garden. Not all families own cars. And some families cannot afford to buy directly from local farmers. Fortunately, one organization in Massachusetts, Grow Food Northampton, is working to bring fresh produce from local farmers to more people. Ellena Baum works at Grow Food Northampton. Letâ&#x20AC;&#x2122;s hear about what she does.

work with senior centers and local neighborhoods. When we go to these places, we sell organic, high-quality food for cheaper prices than what you would normally find in the store. ________________

HOW DID GROW FOOD NORTHAMPTON START? Grow Food Northampton started as a community-based fundraiser in 2010 to buy a huge parcel of land. We bought the land, and now we have a community garden, a CSA farm called Crimson and Clover, the Giving Garden, and more. ________________

YOU MANAGE THE GIVING GARDEN. WHAT IS THAT?

Have you ever planted or harvested food in a community garden?

YOU ARE A FOOD AND FARM EDUCATOR. WHAT DOES THAT MEAN? I get to connect with hundreds of students and teach them about food, farming, and cooking. In fall, students come to our community farm in Florence, Massachusetts, for field trips. In the winter, I go to all of the public elementary schools in Northampton and make fresh recipes with local ingredients. In December 2018, we made 700 kale salads! Lots of students love it. Some told me that it was the best salad they ever had. Students bring home recipe cards to their families so that they can make the recipes at home. ________________

SO YOU TEACH KIDS, GROW FOOD, AND BRING FOOD TO PEOPLE? We do so many things! We get food to a lot of people in different ways. Our programs

Community gardeners started the Giving Garden because they wanted to give away extra food to people who couldn’t grow it or couldn’t afford it at the store. Now, each year we help grow over 8,000 pounds of food, all for donation. ________________

HOW DOES THE GIVING GARDEN WORK? The Giving Garden is about the size of a third of a football field. We grow tomatoes, cucumbers, zucchini, and about 24 other crops. We harvest in the mornings and usually deliver immediately after harvest. I drive the van to different donation sites. ________________

HOW MANY PLACES DO YOU DELIVER TO? We deliver to five different local community organizations that serve or give away food: a food pantry, a soup kitchen, a community center, and several other smaller projects.

Community Support CSA stands for communitysupported agriculture, a system where local customers pay for shares in a farm ahead of the growing season and then receive fresh produce when it’s harvested.

Science@Work WHAT HAPPENS AT THE SOUP KITCHEN? The chefs make fresh meals using our vegetables. I know that they recently made lots of tomato sauce with our tomatoes and pesto with our basil. People who eat at soup kitchens may be having a hard time in life. They may have recently immigrated, or they might not have a job, or have recently experienced some kind of hardship. That’s where we can help. ________________

WHY ELSE CAN IT BE HARD FOR SOME PEOPLE TO GET FRESH FOOD? Sometimes people can’t travel to a grocery store. Maybe they don’t have a car, or they have to take care of children at home, or they don’t have time because they work two or three jobs. We can help in small ways, like bringing food to people and setting up markets in specific places. ________________

TO LEARN MORE If you have more questions about these programs, visit Grow Food Northampton’s website (growfoodnorthampton.com). Or talk to your teachers and community members to ﬁnd out about programs in your area.

OH, SO, THIS WAY FRESH FOOD IS EASIER TO BUY, AND IT CAN COST LESS FOR SOME PEOPLE?

Yes, as I said, we do so many things! Grow Food Northampton works to connect the dots of the local food system where we live. We work in the public schools, on the farms, at the farmers market, out in the community, because we believe that high-quality, healthy, local food should be available to all. Andrew Egan is a teacher and writer in western Massachusetts. Every summer he tries to pick his strawberries at local farms. Do you have access to strawberries in season?

GROW FOOD NORTHAMPTON ALSO PUTS ON A TUESDAY MARKET. TELL US ABOUT THAT. The Tuesday farmers market happens between April and November. It is a place where shoppers can buy directly from the people who grow the food. There are about 30 different vendors, who all come from less than 75 miles (about 120 km) away. ________________

Massachusetts has an amazing government program called Healthy Incentives Program for people with SNAP benefits. SNAP is a federal program where people with low incomes can apply to use a card that looks like a debit card, called an EBT card, to buy groceries. What’s cool is that people can now use this same card to buy fruits and vegetables directly from farmers at farmers markets and farm stands. It’s a way to help people buy more fruits and vegetables from farmers, and to help farmers get more business. It works both ways.

THIS WAY PEOPLE CAN BUY FROM LOCAL FARMS. HOW DOES THAT WORK? b

by Ahmed Jenkins

No grocery stores!? How is this even possible?

oes the town or area of the city where you live have no local grocery store? Is the nearest place to get something to eat a convenience store or fast food restaurant? Do you and your parents have to walk or ride a bus to get to a grocery store, carrying as many gs as you can on the way back? Maybe you simply bag ke do with what is available nearby. mak Iff you answered yes to most of these questions, your community woulld likely be considered a food desert—an area where a large num mber of low-income people can’t easily buy healthy, whole foods like fruits and vegetables. Since tasty, nourishing options aren’t readily available, cost too much, or take too long to prepare, peop ple in food deserts might get used to eating “junk” and highly processed or microwaveable meals. For many kids your age, this is a daiily reality. So ome businesses, public libraries, and organizations have creative ideas to help these communities gain access to healthier food choices. For example, in Tillicum, Washington, the local libraary has a community garden where families learn how to grow w their own produce. And D-town Farm in Detroit, Michigan, is a ccenter of urban agriculture that provides education and equaal access to fresh, local foods. Ahme ed Jenkins is a freelance writer and founder of The Writing Elite, a blog that eencourages families to develop a love of reading. In his spare time he enjoyys teaching karate, cooking, and trying new foods.

BETTER PACKAGES MAKE GOOD FOOD LAST LONGER.

by Catherine Brown

bout 50 percent of food in the United States is wasted. Let that sink in. Half of all food produced for the country actually gets eaten. The rest of it—over 60 million tons each year—ends up in landfills. That’s the weight of four bags of flour per person, per month. Rotting food emits methane, a gas that traps heat in the atmosphere and contributes to a warming climate. And landfilled food is not the only environmental concern. “It’s not just what you buy or consume, but the resources used to put it on your plate,” says Celise Vaughn, a vice president at food and product packaging company Sealed Air. “When food is wasted, we lose everything that went into producing and transporting that food.” Those wasted resources include freshwater, land, and energy. 15

resealable packages to help keep the treats tasting good.

Dealing with Gas

All those wasted resources have a significant financial impact too. Americans spend more than $160 billion on food that’s never eaten. On average, a four-person family spends around $2,000 each year on food that they never eat. There are many ways to reduce food waste. People in the food packaging industry are working to develop products that extend shelf life. The goal is to cut down on the amount of food that’s tossed after it leaves farms and factories. Jonathan Deutsch is a professor of culinary arts and food science and oversees the Drexel University Food Lab. He says, “All food packaging is designed to market, explain the contents, protect the quality, and ensure the safety of the product.” When that packaging keeps food safe and appealing for a longer time, less waste occurs.

Different Packaging Needs Making food last longer can be challenging. “Almost all foods are killed and deactivated from their life source,” explains Deutssch. h A dead d d plant or animal stays fresh and edible for a limited amount off time. But people have found cleveer ways to keep food fresh longer, including freezing, drying, canning, or sealing food in ng. other kinds of packagin Can’t manufacturerss develop one kind of package to extend freshness? Unfortunateely, no. fferent Different foods have diff packaging requirementts. Fats, for instance, change when exposed to air

and light. This may cause “off” flavors. “That’s why fatty foods, like potato chips, are always kept in opaque packages,” says Deutsch. Consumers like to see what they are buying, though. To make it easier to see the food, companies sometimes use transparent films as windows on cardboard packaging. Where those windows are placed can make a difference. “On the stand-up pouches used for products like some sauces,” Deutsch says, “the company puts windows on the bottom of the pouches.” Consumers can see the product, but the food inside is protected from light. Another issue to consider: moisture. If cookies or crackers absorb too much moisture, they lose their texture and taste stale. Keeping those snacks in a sealed package will help them stay fresh and tasty longer. But what happens once the package is open? Some cookie companies use

Packaging can extend shelf life by keeping out gases in the air, like oxygen and carbon dioxide. Oxygen causes problems for many different foods. You’ve likely seen this at home. If you mash an avocado to make guacamole and leave it on the counter, it will quickly turn brown. Easy solution: just put the mashed avocado in a bowl and cover it with plastic wrap, right? Not if there’s any air between the dip and the plastic. If there is, you will trap the oxygen in the bowl, and the guacamole will still turn brown. If, however, you put the plastic wrap right on top the guacamole, says Deutsch, you create a barrier that limits the amount of oxygen in the bowl and slows down the browning. Another option is to squeeze lemon or lime on the avocado; the acidity has a similar effect. Many food packages in your grocery story are designed to fix the exposure-to-air issue. Vacuum-sealed packaging, for instance, removes any oxygen between the food and packaging and eliminates problems caused when foods oxidize. “Vacuum packaging can increase shelf life from a few days to a few weeks,” says Vaughn, whose company creates vacuum sskin packaging. “This allows stores mo ore time to sell products and consumeers more time to use them.” Modified atmosphere packaging is anotheer solution. Unlike with vacuum-sealed packaging, which removes as much air (including oxygen) aas possible, modified atmosphere packaging replaces regular air with an ideal mixture of gases. Red meat needs exposure to some oxyygen to maintain its color, but too much oxygen can feed

Climate Fixes

Improve refrigeration Generate power with wind turbines

Other

Project Drawdown, a group of climate experts, ranks reducing food waste third on its list of ZD\V WR Ä&#x;JKW climate change.

Reduce food waste

Eat a plantrich diet Restore tropical forests Educate girls

bacteria that grow and decompose the meat. Modified atmosphere packaging can infuse the proper mixture of gases to extend shelf life while ensuring a productâ&#x20AC;&#x2122;s color appeals to consumers. Likewise, fruits and vegetables need the right mixture of oxygen and carbon dioxide to stay fresh inside a package. Dupont Teijin Films uses microperforated filmsâ&#x20AC;&#x201D;containers with lots of tiny, invisible holesâ&#x20AC;&#x201D;to enhance the oxygen/carbon dioxide exchange and control moisture of foods. â&#x20AC;&#x153;Blueberries packed in a clamshell stay fresh for 12 to 14 days after packaging,â&#x20AC;? says Stephen Franzyshen of Dupont. â&#x20AC;&#x153;In a completely enclosed package with microperforation, you get up to 45 days.â&#x20AC;? Ethylene gas also causes problems in produce. This gas is actually a natural and important plant hormone that starts and speeds up the ripening of fruits and vegetables. If your avocadoes wonâ&#x20AC;&#x2122;t be ripe enough for taco night, you can put them in a paper bag to trap the ethylene. You can also store them with foods that produce ethylene, like bananas. They will ripen faster.

More often, though, consumers want to slow down the ripening process. For years, the trucking and grocery industries have been using ethyleneabsorbing processes to slow ripening. Business partners Eric Johnson and Tim Chou adapted this technology for consumer use. Their company sells small blue plastic apples that contain sodium permanganate, a compound that absorbs ethylene gas. Keeping the plastic apple near produce in the fridge or on the counter can keep the food fresh longer.

New Approaches to Extending Shelf Life The packaging industry continues to innovate to extend shelf life. NanoPack, for example, is a packaging film that uses nanotubes containing natural antimicrobial extracts from oregano and thyme. â&#x20AC;&#x153;Antimicrobial oils are then slowly released from the packaging, killing microbes that develop in the packaged food and make the food deteriorate,â&#x20AC;? says Â´ Milka Sokolovic of the European Food Information Council.

C Catherine Brown writes about arts and sscience, health and wellness, and more. After writing this article, she has tried to minimize w ffood waste in her household by buying less aand using up leftovers in inventive ways.

text ÂŠ 2020 by Catherine Brown

Inventor Kavita Shukla has made headlines with the creation of Freshpaper, a slip of paper infused with spices that can double shelf life when inserted into produce packaging. Although it took years to patent her creation, Shuklaâ&#x20AC;&#x2122;s product started out as an idea for a middleschool science project. While packaging can help reduce food waste, the industry also needs to consider the environmental impact of the packaging itself. Scientists worldwide are working to develop more sustainable materials. â&#x20AC;&#x153;The YPACK project is contributing to this research,â&#x20AC;? says Sokolovic, Â´ â&#x20AC;&#x153;and is developing packaging that is biobased (meaning the polymers are plant-based instead of from oil) and compostable (it will go back to natural components if discarded in soil or water).â&#x20AC;? Other researchers are also working to create sustainable, nonplastic packaging. More people are becoming aware of the importance of reducing food waste and using sustainable materials. Increasing consumer demand will likely encourage more innovations that accomplish that task. â&#x20AC;&#x153;Unlike many of the challenges we face right now on our planet,â&#x20AC;? Shukla told Food & Wine magazine, â&#x20AC;&#x153;food waste is something s that literally every single person p can do something about.â&#x20AC;? What are you going to do to try to waste w less food?

Science@Work by Peg Lopata

LELAND SCAL FOOD RESCUER Pennsylvania native Leland Scales has been b interested in food most of his life. He started working in restaurants when he was 14, then went to culinary school. He has a Master of Arts in food studies from Chatham University in n Pittsburgh. There, he was introduced to the social justice side off the food system. He learned about introducing fairness into the process of growing, distributing, and buying food so less is wasted and people are able to get healthy food near where they live. Scales now works for an organization in Pittsburgh called 412 Food Rescue. He is part of a team of people who o try to end food waste while working to make sure nobody goes hungry.

Volunteer drivers use the Food Rescue Hero app to pick up and deliver donations.

AT CHATHAM UNIVERSITY YOU LEARNED ABOUT SOCIAL JUSTICE AND FOOD. HOW DID WHAT YOU LEARNED THERE AFFECT YOU? It completely changed my perspective on many aspects of the food system. I have to credit my experiences there for a great deal of the social justice work I am doing with 412 Food Rescue. It shaped myy path p for life. _________________

HOW DID Y YOU GET INTERESTE ED IN 412 FOOD RESC CUE? A colleague off mine from graduate scho ool began working theree and so when I graduated, I came on board as a part-timee truck driver. _________________

WHAT DO Y YOU DO AT 412 NOW? I find non-pro ofit organizations that get free food to peoplee, such as an after-school program for kids that includes feeding them. I help these orrganizations

get the food they need to run their programs. I try to build communities around Pittsburgh that work to end food waste. Honestly, though, my duties are pretty fluid because we all just fill in where needed depending on the day’s situations. ________________

SOUNDS LIKE YOU WEAR LOTS OF HATS. WHAT’S THE BEST PART OF YOUR JOB? I love that we are able to help organizations get food to the people who really need it on a daily basis. ________________

WHAT’S THE WORST PART OF YOUR JOB? It’s knowing that even with all the great work we do to get food into the hands of those who need it, there’s still tons of food waste and there are still people out there who are in need in food. ________________

HOW DOES YOUR ORGANIZATION USE TECHNOLOGY TO FIGHT HUNGER? Our Food Rescue Hero app allows us to alert our food rescue heroes of donations in the area. We pair those donations with nonprofit partners that are nearby. ________________

FOOD RESCUE HEROES? WHO ARE THEY? They are people who volunteer to help us get food to the organizations we partner with. ________________

HAS TECHNOLOGY HELPED YOU GET FOOD TO THOSE IN NEED MORE EASILY? The use of technology has really enhanced the way we run our daily operations and has made the process more efficient.

Science@Work

YOU SOUND INSPIRED BY WHAT YOU DO. HAS ANYONE IN PARTICULAR INSPIRED YOU? I draw inspiration from many people—from Dr. Martin Luther King and Malcolm X, to my grandmother and my mother, to the guerilla gardener Ron Finley of Los Angeles, California. ________________

UM, GUERILLA GARDENER? A guerilla gardener is someone who plants things in any open green space whether they have permission or not. ________________

HOW HAVE THESE PEOPLE, INCLUDING FINLEY, INSPIRED YOU? Ron Finley inspired me to start a community garden in my hometown of Swissvale, Pennsylvania. All of these individuals have inspired me in different ways during different times of my life. Dr. King and Malcolm X inspire me to face injustice no matter the personal cost to myself, understanding that the work is much bigger than myself alone. My grandmother and mother inspire me to be strong in the face of adversity. Peg Lopata, a freelance journalist in Cambridge, Massachusetts, is hopeful that someday everyone will have enough to eat and no food will go to waste.

If you have an emergency, you call 911, right? You know help will be on the way soon. 412 Food Rescue, an organization that aims to feed people in need and end waste, has thousands of drivers who bring food where it’s needed most. Anyone can be a volunteer driver. Kids can go along with drivers too. That number 412 means food is on the way for people throughout the Pittsburgh, Pennsylvania, area. It’s all possible because of the Food Rescue Hero app. Here’s an example of how it works: a restaurant is closing for the night and has extra dinner rolls that are still fresh. Food Rescue heroes—drivers—get a notiﬁcation on their phones alerting them to the food available. One hero drives to the location, picks up the rolls, and brings them to a nearby soup kitchen. It’s like Uber for food. The app ensures that “good food feeds people, not landﬁlls,” explains Leah Lizarondo, co-founder and CEO at 412 Food Rescue. Volunteers have accomplished more than 25,000 food rescues. 412 collects information on how happy people are with the food they get from 412 and its partners. These surveys help 412 improve upon what they do. Lizarondo says the app has made food rescue better because it allows 412 to reach more people just when food needs to be rescued—no need to warehouse it. Plus, volunteers can reach 412 directly so rescues go as smoothly as possible. Lastly, the app helps ensure that food rescued will be fresh because it’s received and then delivered quickly. It’s called direct distribution. Lizarondo says, “We match food in real time. We’ve rescued over seven million pounds of perfectly good food from going to waste!” Other cities are using the app too. “Imagine,” says Lizarondo, “how much food won’t be wasted if 100 cities use the Food Rescue Hero app!”

A NEW KIND OF RESCUE NUMBER

Do the Math

BY IVARS PETERSON

BUNCHING BUSES Perception or pattern?

You’re standing at a city bus stop, waiting for a bus to arrive. You wait and you wait. There’s supposed to be a bus every 10 minutes, but you haven’t seen one for at least 20 minutes. Finally, a bus arrives. It’s full of people. Just as you try to squeeze yourself in, you spot another bus coming down the street, and another one behind it! What’s going on? Why do buses always seem to come in bunches instead of at regular intervals? Some people claim that bus bunching doesn’t happen very often. They say that passengers tend to remember the few times when more

than one bus arrives at a stop and to forget the many more times when a bus arrives alone. Mathematicians who study traffic, however, say that bunching really can happen. The problem is the variable number of people at the stops. If each stop had the same number of passengers waiting, the buses would keep to their schedule. But usually there are many people at a few stops and no one at others. Suppose many people happen to gather at a particular stop. It takes longer than usual for the passengers to board the first bus that arrives, so it gets delayed and the bus behind it catches up a bit. When the second bus arrives at the same stop, there

has been less time for passengers to assemble, so the bus goes on its way quickly. Meanwhile, the first bus arrives at its next stop a little later than usual, so there’s been more time for passengers to join the crowd, and so on. After several more stops, the second bus catches up with the first. Once one bus catches up with the other bus, the two buses end up traveling together. If the route is a long one, a third bus could eventually catch up with the first two. Check it out the next time you hop a ride! Ivars Peterson likes looking for math in surprising places. Buses always come in bunches for him, no matter how long he has been waiting.

INFOGRAPHIC

BY CHRISTOPHER WORZEL

GRETA SONGE

FEEDING THE To cope with a changing world, we have to change as well. Converting land into farms or pastures removes forests and worsens climate change. And climate change is hurting farms that already exist. But we need to grow more food to support a growing global population. Here are four predictions for ways we’ll adapt to gro row w en enou ou h cr p to feed everyone.

Pretty in Pink

A greenhouse is a building almost entirely made of glass or plastic. This protects the plants inside from animals and the weather, while giving them as much light and heat as possible. But now there is a step beyond greenhouses.

Scientists have discovered that plants grow best under a certain type of light, which can be provided by red and blue LEDs. The combination of these lights at the right level makes a space look pink. Since “pinkhouses” supply their own light, they don’t need to have fragile glass walls and ceilings. And they can be set up anywhere, including places that don’t get the amount of light greenhouses need.

Farmers completely control temperature and light, which can help some plants grow twice as well in pinkhouses as they do in traditional farming. Pinkhouses can allow for many more harvests per year since farming doesn’t have to stop in the winter.

Since pinkhouses can stack food in huge columns, one of these farms doesn’t need a lot of land. Farmers can set up pinkhouses in cities, massively cutting down on how far food has to travel to get to an urban dinner plate.

FUTURE 2

4 FARMING INNOVATIONS WE WILL SEE BY 2030

Vegetables of the Sea

You know that green, slimy stuff that grows in a fish tank if you don’t clean it for a while? That’s a type of algae, and it’s not just sea creatures that can eat it. Algae farming, or algaculture, is gaining in popularity for a few reasons.

For starters, you can do a lot of things with what you grow. Various uses for algae include bioplastics, fuel, medicine, pollution control, and yes, food.

A number of traditional dishes from around the world include algae, including sushi wrapped in nori and laverbread.

Getting Smart about the Great Outdoors

Even though pinkhouses are a great way to grow crops, lighting and heating an indoor space is very expensive. It doesnâ&#x20AC;&#x2122;t make sense to grow foods that take up a lot of space or that we need to grow lots of, like wheat, rice, and corn, in a pinkhouse. We will still need to grow those crops in fields.

What can we do? We can start farming smarter. Farmers will use satellite imagery to figure out exactly where to plant each crop. Think of a mixture of just the right crops, rather than a rectangle of one type of plant.

Sensors in the fields will measure the soilâ&#x20AC;&#x2122;s water level, temperature, and chemical content. The sensors will even be able to detect insects and send out notifications to a smartphone app. Irrigation systems will be tied to weather forecasting programs, allowing very precise watering and care, all calculated to get the best plant growth and yield.

Orchards Need More than Roots 4

Apples, oranges, grapes, and other foods that grow on trees or vines also require lots of space, so you can’t grow them inside. A mathematical approach may help these farms improve. For at least 50 years, orchards and vineyards have been gathering information on what works best and sharing their data.

Christopher “Kit” Worzel is a Canadian futurist living in Guelph. He spends his workday doing research, writing, and being attacked by his overly enthusiastic cat. His degree in Molecular Biology and experience working with plant diseases in no way prepared him for forecasting the future of farming, which is why he spends so much time doing research.

Using this information, teams of scientists have developed techniques to grow fruit trees much closer together. This will allow some orchards to increase tree density (in the United States) from about 40 trees per acre five decades ago to over 3,000 trees per acre.

Iceland’s unlikely agricultural success

by Daniela Weil

celand is appropriately named. Massive glaciers cover approximately 10 percent of the country. During its frigid winters, the sun peeks above the horizon for only about five hours a day. And if the cold and dark weren’t enough, rocky lava fields and a mountainous terrain stretch as far as the eye can see. Just under 20 percent of the land is used to grow crops or raise animals. Iceland seems to be one of the most unlikely places on Earth for farming. But bubbling just beneath the surface is a secret ingredient that has changed the country’s food landscape.

With a Little Help from Geysers Pall Olafsson walks to work on his remote farm in northern Iceland. It is 11:00 a.m. in December, below freezing, and the sun has yet to rise. He opens the door to a long glass house, and steps into another world. A tropical jungle of towering vines hovers over him as bumblebees buzz all around. He’s in a bright and warm tomato greenhouse. Pall hangs his coat and walks along the Pall Olafsson rows of tomato plants, checking the plump red fruits that dot the bright green leaves. How are these greenhouse plants thriving? Atop the hill just beyond the farm, a burbling geyser spews a tower of steam up into the dark sky. Geysers and hot springs happen when a hole or crack through Earth’s crust provides magma-heated water a path to the surface. The Olafsson family saw the potential for using the heat from the geyser for farming. “My great-grandfather started this farm. I am the fourth generation here,” he explains. “He had the hot water in the ground and wanted to do something with it. He didn’t know exactly what.” Pall Olafsson’s great-grandfather decided to plant potatoes. He piped the geyser’s boiling water along a ditch by the plants. The hot water melted the snow and prevented the delicate greens from freezing.

Soon, the family began to rent their land to other farmers too. In 1933, the Olafssons channeled hot water into their first greenhouse. It was a small space, and they planted some tomato seeds purchased in Holland. When they brought their first harvest to the market, curious neighbors stared at the mysterious red fruit, without the slightest idea what they were. The family saw a similar reaction in the 1950s, when they brought their first harvest of cucumbers to the market. Today, magma-heated water from Olafsson’s geyser travels through a pipe down a hill and into ten greenhouses. There, it flows up and down a network of thin white pipes close to the base of the plants, like a big, horizontal radiator, warming up the nearby air. On the ceiling, hundreds of orange-hued lights trick plants into thinking it is summer year-round. Greenhouses in Iceland consume enough electricity to power a town of 3,000 people every day. Fortunately, geysers are also one of the sources of electricity in Iceland, allowing farmers to harvest regularly. Thanks to a geyser and a natural hot spring, Hveravellir Farm is one of the largest producers of tomatoes in Iceland. Olafsson delivers over a million pounds a year of tomatoes, cucumbers, and peppers to Icelandic supermarkets and

A geyser heats the greenhouses at Hveravellir Farm.

Visitors enjoy a scrumptious tomato soup buffet at Fridhaimar Farm.

restaurants. “If you eat a tomato in a restaurant in Iceland, there’s a good chance it’s from us,” he says.

Knutur Rafn Armann inspects tomatoes at his farm. Sterilizing shoes before entering an Icelandic greenhouse keeps crops safe from outside diseases.

Land of Fire and Ice For decades, most produce arrived at this remote island by ship and plane from far corners of the world. This made fresh food very expensive. Between 2008 and 2010, Iceland experienced a double whammy. First, the country lost most of its money during a global economic crisis. So many people couldn’t afford imported food. Then, the historic eruption of Eyjafjallajökull Volcano in 2010 isolated the island from its food sources for many weeks. Many Icelandic farmers realized they had to make greater efforts to grow their own food. Today, Icelandic greenhouses produce about 60 percent of the tomatoes and lettuce, and almost every cucumber in the country, thanks to the power of volcanic activity. Iceland sits smack in the middle of the Mid-Atlantic Ridge, a fault line that separates two giant tectonic plates. About half of the island lies on the North American side of the plate and the other half on the

Eurasian side. As these two plates have slowly moved away from each other, magma has emerged and hardened into a ridge of tall mountains. In Iceland, the ridge’s icy peaks sustain hundreds of glaciers. In some places along the ridge in Iceland, magma and gases continue to escape through cracks and fissures, creating about 130 volcanoes. It is an incredible amount of both fire and ice sharing a landmass the size of Virginia. In addition to the volcanoes, around 30 geysers and countless hot springs gurgle across the island, particularly along the ridge. Early settlers used these hot springs for cooking, heating, and washing. Today, magma-heated water provides Iceland with another benefit: geothermal energy, which provides

7RXULVWV UHOD[ LQ D KRW ODJRRQ ,WV ZDWHU LV D E\SURGXFW RI WKH ZRUOGłV ğUVW SRZHU SODQW that generates energy from Earth’s inner heat—a system known as geothermal.

Pipes transport geothermal energy across the island nation.

Icelandic greenhouses produce the country’s cucumbers.

both heat and electricity. Pipes transport water from thermal pools around the island to heat the air and water of most homes, businesses, and greenhouses. Iceland’s six geothermal plants use steam from geysers to spin turbines and provide about a quarter of the islands’ electricity needs. The rest comes from turbines spun by powerful waterfalls and wind. In Iceland, 100 percent of the electricity is green, compared to about 17 percent in the United States.

When Life Gives You Tomatoes, Make Tomato Soup

Daniela Weil (left) is a biologist, author, illustrator, and foodie who loves to travel and write about the cool things she learns. She would never have passed up the opportunity to eat a juicy Icelandic tomato inside a geyser-powered greenhouse during her summer vacation.

It’s lunchtime at Fridhaimar Farm. The parking lot is packed with cars. Tourists from all over the world stop at this sleek glass greenhouse to eat a very special bowl of Icelandic tomato soup. In 1995, the farm’s married owners, Knutur Rafn Armann and Helena Hermundardottir, eagerly searched for a place to put their agriculture and horticulture degrees into practice. They found an old, abandoned greenhouse located on a small farm. Warm steam rising from the ground with the odd smell of rotten eggs (common near hot springs) gave them hope for success. Over the years, the couple and their five kids built Fridhaimar into a successful tomato farm. In 2008, they took another risk. “We opened up our greenhouses so people could see how it’s possible to grow tomatoes every day of the year here in Iceland,” Armann recounts. When they noticed tourists

were fascinated by volcano-powered farming, the family created a restaurant nestled right among the rows of tomato plants. Their bottomless buffet of fresh tomato soup, green tomato pie, and tomato ice cream became famous around the world. Armann wanted Fridhaimar to be a food experience, where guests could understand the story of their food. “People can see everything from the menu is growing right here beside them. When people see the food growing, it tastes a little bit different,” he says. Technology also has a hand in Icelandic farming’s success story. Greenhouse computers link to weather stations and the wireless network. Wherever he goes, Armann can control the watering, temperature, light, minerals . . . all from his phone. “With the good help from our nature and technology, we can make a perfect day for the plants every day of the year. Iceland becomes a perfect country to grow any vegetables year-round,” says Armann. Volcanoes can be a blessing or a curse. “You know the geothermal energy is a gift when you have it. But one earthquake can change all the systems, and the hot water can stop or go somewhere else,” admits Olafsson. But for now, at least, Iceland’s greenhouses are harvesting their blessings.

Science@Work by Michelle Melamed

ANNABEL BRAD INTERNATIONAL DEVELOPMENT PR ROFESSIONAL When Annabel Bradbury was earning a bachelo orâ&#x20AC;&#x2122;s degree in Human Geography, she traveled from her hom me in the UK to southern India. There, she collected data for tw wo months about people who frequently move from one place to another. The research informed her final paper. Bradbury felt a growing interest in working overseas, particularly in relatively poor nations (sometimes known as developing countries).

Later she worked in the international department of a research institution for transportation. The institution sponsored her PhD, giving her the chance to work while earning another degree in geography. In graduate school, Bradbury focused on the importance of accessibility and mobility in three developing countries: Cameroon, Zambia, and Kenya. Now, at another international company, she helps manage projects related to rural roads and transportation in Sub-Saharan Africa and South Asia. ________________

WHAT ARE YOUR GOALS IN YOUR CURRENT ROLE WITH RESEARCH FOR COMMUNITY ACCESS PARTNERSHIP (RECAP)? ReCAP’s mission is to support people in rural Africa and Asia through improvements to infrastructure like roads, highways, and buildings and transportation. We commission large research projects and translate the findings in nto practical tools. For examp ple, with the help of ReCAP’s reesearch, the Ministry of Transpo ort in Ghana changed its position on motorcycles. The ministry recommended that parliaament discuss lifting a baan on commercial motorcyclle operations in the Motorcycles provide country. M quick and agile access to markets, hospitals, h and other services fo or people in remote communitties. These vehicles have become a vital means of transport in rural areas. ReCAP also focuses on the role off vehicles and infrastructure in relation to how food moves from farms to marketss.

WHAT ARE THE MAIN ISSUES FACING SUB-SAHARAN AFRICA AND SOUTH ASIA WHEN IT COMES TO TRANSPORTING FOOD? We are particularly interested in the “first mile,” which is the most expensive section when getting food from farm to table. People often transport goods on their head and back or use animals like cattle as transportation vessels. Transport departments tend to overlook the paths and trails these farmers walk. This means that many unpaved roads and tracks are not maintained and are in poor and sometimes dangerous condition. It’s difficult to walk the roads. And buses, trucks, and larger vehicles can’t use them. Restricted access causes hardships for farmers. When farmers are unable to reach markets, traders may offer them far less for their goods than they’re worth at the markets. Moreover, harsh weather and poor road conditions can cause produce to spoil before farmers even reach the market. This creates copious amounts of waste and can have negative effects on food security. ________________

ARE INNOVATIONS OR TECHNOLOGIES HELPING TO FIX ANY OF THESE ISSUES? Some parts of the countries we work with lack fundamental and basic needs, such as roads. With that said, cellphones have proved to be invaluable tools for farmers. Mobile phones empower farmers with information and access. For example, if a farmer is unable to make the trip to a market, he or she can call associates stationed at the markets to acquire real-time information on the prices of goods. This can assist with negotiations and ensure that farmers are not being undercut by traders. In addition, farming practices are slowly but surely advancing. Local pasteurization plants in rural areas can help keep produce good longer. Solar panels and mini-grids generate local electricity. They can power cooling stations and storage facilities to prevent produce from spoiling and a range of other uses.

In Ghana and other African nations, motorcycles are important means of bringing goods to market.

Science@Work

Annabel Bradbury works with governments and communities to improve rural roads.

WHAT ARE SOME OF THE CHALLENGES YOU FACE? With the research we do, we are trying to provide the evidence base for countries to do things differently, to reduce poverty and improve livelihoods and well-being. The changes we are proposing are difficult to measure, and it can be a challenge to encourage governments, which have been following certain protocols for years, to take action. However, it is important to note that we are not enforcing our ideals. Rather, we consider these countries our partners. We work hand-in-hand with them to identify the best approaches and projects to execute on. ________________

IS THERE ANYTHING READERS CAN DO TO HELP? Improving access for low-income countries is a complex and often costly issue. However, we can always educate ourselves about the challenges affecting the rural poor in Africa and Asia and raise awareness of the issues. I have found that people generally don’t realize that roads are the lifeline for economies and play a crucial role in economic growth and stability. They provide access to health clinics, schools, and markets to buy and sell goods. Michelle Melamed is co-founder of ﬁnancial technology startup PocketCFO. She is pursuing a Master of Science in Integrated Design, Business, and Technology at the University of Southern California in Los Angeles.

THE HARDEST MILE

The “first mile” describes the first stage of crop movement: farmers need to get their produce from their farms to the closest roads. First-mile transport accounts for over a fifth of total transportation costs when getting the food from farm to table. It’s the most expensive step. The first mile also poses the greatest obstacles to agriculture development in rural areas. First-mile movements usually involve humans carrying crops on their head or back. Sometimes farmers move their crops on non-motorized vehicles or animals. These methods are time consuming, and the crops often lose value through the journey. Easing the burdens during the first mile will help farmers save money, especially those with limited food harvests.

BY LIZZIE WADE

Q&A

Q: Was there life on Mars ever? And if scientists found a way to live on a different planet, would they tell people they could live there and make it a new Earth??

—Emilyann O., age 11

Chris McKay, a planetary scientist : at NASA Ames Research Center, has been wondering about these two questions ever since he learned that Mars wasn’t always the frozen wasteland it is today. Billions of years ago, “Mars had rivers and lakes and oceans,” McKay says. To keep all that liquid water from freezing, Mars must have also been a lot warmer, with a thick atmosphere trapping the sun’s heat. In short, McKay says, ancient Mars “was very much like Earth.” So could life have evolved there too? McKay thinks it probably did, since life (at least in its Earthling form) is known to thrive wherever there is liquid water. But he still doesn’t know for sure. NASA’s Curiosity rover is on the surface of the red planet right now, looking for signs of ancient (likely microbial) Martians. So far, it has found one good sign: organic molecules, or chemicals that contain carbon. You can’t have

life without organic molecules, McKay explains. But you can have organic molecules without life, as often happens on meteorites. Curiosity can’t tell the difference between organics created by past Martians and organics brought to Mars by meteorites crashing onto the planet. To figure it out, scientists will have to send another rover to Mars to do more tests. But for the sake of your second question, let’s say scientists do discover that there was once life on Mars, and that it died when the planet lost its atmosphere and froze. For McKay, the next step is obvious: we should try to bring it back. The process of turning another planet into a world that could support life is called “terraforming,” and it would actually be pretty easy to do on Mars, McKay says. All you’d have to do is warm it up by pumping greenhouse gases into the atmosphere—just like we’re

doing on Earth. “On Earth, we would call it pollution. On Mars, it’s called medicine,” McKay says. Within 100 years or so, Mars would be warm enough to support the kind of life it used to have. If any Martian microbes are still frozen on its surface, they might even start growing again, McKay says. But don’t start packing your bags for Earth 2 quite yet. For one, the restored Martian atmosphere wouldn’t have enough oxygen for humans to breathe. Anyway, “making homes for humans is not really what terraforming Mars is about,” McKay says. If there are native Martians, “then in my view they own the planet. If we terraform it, we should terraform it for them.” —Lizzie

Have any questions?

Send them to Muse Q&A, 70 E. Lake St., Suite 800, Chicago, IL 60601, or email them to muse@cricketmedia.com.

At this island school, students have a hands-on approach to eating local. by Susan Hunnicutt

on’t be too hard on that droopy slice of tomato on your sandwich. It’s had a long trip. And, if your carrot sticks have lost their crunch, give ’em a break. They’ve likely traveled around 1,500 miles (2,400 km) to your lunch plate. The lettuce in your dinner salad may have had an even longer journey . . . more than 2,000 miles (3,200 km)! Our food tends to be less tasty and less healthy when it travels long distances. What’s more, the vehicles that move it contribute to a warming climate. But a group of high school students in the Bahamas can show us a delicious way to reduce food miles.

A Different Kind of Classroom

ia is When tilap , u n on the me ow n k students it’s fresh.

No internet, no cell phones, no grades. At the Cape Eleuthera Island School on the small Bahamian island of Eleuthera, environmentaal sustainability is a way of life. High school sophomores and juniors from around the world spend a semester learnin ng without classroom walls.. The campus, the ocean, and local towns are the schoolyard d. The study program asks how h to live well in a place. Sustainability is part of the daily lesson plan. And going green starts with breakfast. Students, teachers, and visiting researchers share meals in the open-air dining hall. At the Island School, food travels just steps from the gardens to the plates. Eggs at breakfast are still warm from the hen house, the daily salad bar overflows with just-picked leafy green lettuce and every bite into a ripe, juicy mango is reason to smile. Pork chops and pulled pork sandwiches are served in the days following the pig harvest, and

grilled tilapia raised in the aquaponic garden is a favorite. Ellie, who spent the spring of 2017 at the Island School, loved the meals. “It’s such a community event with everyone squeezing in next to each other on the long picnic tables.” Learning is all about hands-on experiences. Digging in the dirt, doing fieldwork on the farm, and eating fresh food, students learn to live a healthy, eco-friendly life. All the fruits, veggies, fish, and pork that are grown, picked, or plucked on campus stay on campus.

What relax ’s that ing s The s ound? urf?

That . . . expe rimen and my tal a soun mbi optim d waves ent to ize le t t u c herb e and grow th.

FAST FACTS » Food miles are the

total distance food travels before it is sold.

» The farther food

travels, the more it contributes to greenhouse gases in the atmosphere.

» Local food is typically

food that is produced within 100 to 250 miles (160 to 400 km) from where you live.

Red and green leafy lettuce ready for harvest

A farm team membe r transports compost .

“We composted all our food, throwing out as little as possible. It was cool to know that our food scraps would later feed the pigs or be fertilizer for the garden,” says Katherine, a 2017 student. When it’s time to take the food waste buckets and deliver the contents to the pigs or the compost pile, students sometimes help out. It’s a short walk to the farm, orchard, or hen house. They may help feed the chickens, clean the coops, or collect the eggs. They may water the fruit trees or use seaweed mulch to help the gardens grow.

No Soil Required You don’t need dirt to grow lettuce and herbs. The Island School uses an aquaponic system for growing leafy greens and herbs, which are served in the dining hall. The plants get their nutrition from recycled fish poop! Fish swim around in big tanks of water. Dirty water gets pumped to the vegetable “grow beds.” Fish waste feeds the plants and the plants filter the water, returning clean H20 to the tank. Aquaponics uses much less water than traditional farming and is less dependent on good weather. Because

aquaponics doesn’t doesn t need soil, soil it is ideal for growing produce in cities or in areas without nutrient-rich earth. Kids who visit from around the island love seeing the big blue fish tanks and long pipes that connect to the vegetable grow beds. When local middle schoolers saw how easy it was to grow lettuce this way, they built a small aquaponic garden in their classroom. Students or farm team members working at the aquaponic garden harvest the lettuce and put it in buckets ready for delivery. No trucks or cars needed for transport. It’s only a pedal-powered bicycle ride or a

short stroll along the bridge made from recycled rubber and plastics and across the mangrove creek to the dining hall kitchen.

If Your Food Wore a Fitbit Food transportation at the Island School can be measured in steps, not miles. Remember that many fruits and vegetables spend hundreds or thousands of miles traveling on boats, airplanes, trucks, or trains before reaching someone’s plate.

Estimating Food Miles

(The place food is grown) + (How many miles to my town) = food miles Choose a favorite meal and make a list of the main ingredients. How far did each ingredient travel to your hometown? Tip: when researching the origin of an ingredient, check the package or search for the state or country known for producing that food.

Example lunch at Muse HQ INGREDIENTS

Fruit Salad: strawberries, bananas, grapes, pineapple Burrito: rice, beans, tomato, avocado, cheese

ORIGIN

Origin of ingredients and approximate miles traveled to Chicago, Ill.: Avocado (Mexico) 1,822 Bananas (Ecuador) 3,075 Beans (North Dakota) 875 Grapes (California) 2,138 Pineapples (Costa Rica) 3,578 Rice (India) 8,031 Strawberries (Florida) 1,214 Cheese (Wisconsin) 174 Tomato (California) 2,138

MILES TRAVELED TO CHICAGO, ILLINOIS Fruit salad food miles = 10,005 Burrito food miles = 13,040 Total meal miles = 23,045

food will help the island community become more food secure. There will be plenty of papayas and peppers, pineapples and plantains. There will be bushels of crisp cabbage picked at peak ripeness and citrus fruit for everyone to enjoy.

Seeds of Change Island School students learn d through a variety of firsthan experiences.

ormer s an c oo eac er Jacob Nelson says, “In the Bahamas . . . buying something on-island has less impact than importing it via truck, ships, far away.” Vehicles and vessels release pollution and carbon dioxide into the air. These emissions dirty the air and add planet-warming greenhouse gases to the atmosphere. “It was amazing to know that when we filled our bowls with lettuce picked from the aquaponic garden, it had a footprint of only a few hundred feet with almost zero emissions rather than being transported thousands of miles via fossil fuels,” says Sam, a 2016 student.

Community Connections

Susan Hunnicutt is a freelance journalist from Wisconsin, the cheese state. She is never more than a couple of miles from dairy farms that produce mozzarella—her favorite pizza topping!

In an aquaponic garden, plants get nutrition from recycled fish poop!

Eleuthera used to be called the bread basket of the Bahamas. Farmers produced a large supply of fruit and vegetables, plenty for themselves and for other islands. The tropical climate was ideal for growing, but it was difficult to get crops to thrive in the rocky land with its poor soil quality. Over time, tourism has become a more profitable local industry than farming. Now many people are “food insecure,”

w ic means ey can a ways coun on having or finding enough healthy food. Island School teacher Katlin Tilly started The Local Farmer’s Project to support local farms to grow more food and decrease how much food gets imported. Shipping or flying in less food from far away saves time, energy, and the cost of long transport. Sometimes operating a farm has challenges. Large machinery is expensive to buy, so the school lends farmers tractors to help them get started. Students work on the farms to learn about island agriculture. They help the farmers in the fields with the planting, seeding, and weeding. They help harvest the crops. One major goal of The Local Farmer’s Project is helping farmers to provide consistent supply to meet demand and to find places to sell their produce. When farmers don’t have enough buyers, harvested crops can go to waste. Farmers can be successful when they have longterm connections with markets, restaurants, and consumers. A consistent supply of home-grown

At the end of the semester, students pack their bags. They’ll leave as confident teen leaders, sowing seeds to grow an eco-aware life at home. “Aquaponics is one of the easiest of the research projects to bring home. I ended up getting really into it and I’m now involved with an aquaponics farm near San Francisco,” says Anna, a spring 2018 student. Ellie and her friends use cloth napkins and re-usable straws. They also started composting. “We usually walk and bike,” she adds. “When the weather is terrible, we carpool.” Katherine had a similar response to her experience at the Island School. “When I returned home, I threw myself into sustainability related projects, like getting more recycling bins at my school. I am more conscious of turning off lights, single-use plastic, and waste,” she says. Students at the Island School are helping to change the planet by living what they’ve learned and reducing their food miles, one meal at a time.

This Animal Feed Is y Sonja Cole

Entocycle collects organic food waste such as used coffee grounds or rotten veggies. They feed this food waste to the larvae in a special indoor environment. The grubs eat it all, growing bigger every day. When they are big enough, they are dried and ground into powdery flour that is full of protein. The fly larvae flour ur then gets manufactured into o pellets to feed farm animals like chickens and fish. Black soldier flies are natureâ&#x20AC;&#x2122;s perfect upcyclers. They are fastgrowing and will eat food that people throw away. A black soldier fly larva can gain up to 5,000 times its own body weight in two weeks. Since they live indoors, they can be raised anywhere in the world. They do not spread disease, and their poop (called â&#x20AC;&#x153;frassâ&#x20AC;?) is a natural fertilizer, which helps plants grow. Black soldier flies can consume f d waste and d feed f d farm f i l food animals,

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heelping to meet rising demand for m meat. By replacing large grain fields, they may also help save the worldâ&#x20AC;&#x2122;s trees. And who knows? Maybe hungry humans will develop a taste for fly flour one day. Sonja Cole is a freelance writer in New Jersey. She has never eaten black soldier Ä LHV EXW VKH KDV HDWHQ IULHG FULFNHWV LQ 0H[LFR 7KH\ K ZHUH GHOLFLRXV G O

text ÂŠ 2019 by Sonja Cole

id you know that growing food for farm animals can hurt rainforests? Hereâ&#x20AC;&#x2122;s how it works. Chickens, pigs, cattle, and farmed fish usually eat grain from corn and soybeans. A cornfield requires a large amount of tree-less land. So people in many places around the globe cut down trees to make space for corn and soybean fields. Removing forests is one of the most harmful things humans do to the environment. Earthâ&#x20AC;&#x2122;s forests absorb around 30 percent of global carbon dioxide emissions. Without the oxygen that trees release, breathing would become impossible and life would struggle to exist. But animals still have to eat. Could people grow food for them without destroying forests? Kieran Whitaker, founder of a company called Entocycle, thinks they canâ&#x20AC;&#x201D;with rotting vegetables and a lot of flies. Entocycle haas developed d l d an alternative food d for farm animals th hat causes no forestt destruction. Blaack soldier fly grubss! It might sound gro oss, but insects are a natural protein source for many animals. In som me cou untries, people eat insects too. Just like farm mers raaise animals for humans to eat, e En ntocycle raises fly larvae for farrm aniimals to eat.

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Hands-On Susan Hunnicutt

GROW A SALAD IN 6 WEEKS

is Try thty activi r class ou with yavorite or f b! clu

How to build an aquaponic garden AQUAPONICS combines aquaculture (fish farming) and hydroponics (farming crops in water, without soil). Fish poop feeds the plants and the plants filter the water, returning clean water to the fish. Here’s how pet fish can help you grow vegetables and herbs indoors—no soil required.

You’ll need 0DWHULDOV IRU ğVK WDQN Fish tank, 5 to 10 gallons Air pump sized for the number of gallons in tank Air stone (1–3") Increases oxygenation in the water Small circulation or fountain pump Water pump tubing or hose Drain tubing or hose Air tubing Connects the air pump to the air stone Goldﬁsh or guppies, numbered according to size of tank Fish food Optional: aquarium gravel, airline “check valve,” and 3-tiered wire shelving unit

0DWHULDOV IRU JDUGHQ EHG Sturdy, rectangular plastic dishpan: 14-quart size for a 5-gallon ﬁsh tank, 18-quart size for a 10-gallon tank Will sit on top of the tank or on a shelf above the tank Growing medium (hydroton expanded clay pebbles) Convert ammonia into nitrates for the plants and hold the plant roots in place 2 sets of ﬁttings with washers, sized for diameter of hoses Drain screen &RYHUV WKH GUDLQ VR FOD\ SHEEOHV ZRQłW FORJ ZDWHU ĠRZ Seedlings or starter plugs: lettuce, spinach, and herbs Optional: grow light

7RROV Drill & drill bit hole saw or paddle bit optional Scissors or multi-tool for cutting hoses to desired length Rubber cement FDQ EH XVHG DV DQ H[WUD VHDO IRU ğWWLQJV

You can find supplies at most pet, marine, hardware, and garden stores for under $100.

INSTRUCTIONS 1. If using shelving unit, assemble and set aside. You will place fish tank on the lowest shelf. The grow bed will go on the middle shelf. Mount or clamp grow lights (if needed) on top shelf. 2. Set up the tank. Rinse aquarium gravel and place in the bottom of the fish tank. Fill the tank 3/4 full of water. Let water sit for 24 hours before adding fish. (A guide for your fish species will help you further prepare the water.) 3. Assemble the grow bed. Drill a hole in each of the grow bed’s shorter ends for input and output of water; the size should match the fittings. Place the input higher than the output. Ream the hole to match the size of the fitting. (“Reaming” means shaping or smoothing out; you may use a hole saw or paddle bit.) Attach fittings to the holes. Make it a snug fit to hold the hoses in place and prevent water leakage. Rinse clay pebbles, fill the grow bed, and place drain cover over the lower grow bed hole. This is where water will drain out of the garden.

4. Connect hoses and tubing. Attach hoses: put the drain hose into the lower grow bed hole and put the input hose into the higher grow bed hole. Attach input hose to water pump and place pump in fish tank. Set up the air pump outside the fish tank. (It does not come in contact with water.) Put air stone in fish tank. Airline tubing will connect the air pump to the air stone. 5. Set up fish, pumps, and grow bed. Turn on air pump. Put fish in tank. Turn on water pump. Set grow bed on top of fish tank. 6. Get planting. Remove excess soil from roots. Tuck plant roots into grow medium. Place near a window with lots of natural light. If in a low-light area, turn on grow lights. Feed and care for your fish. Wait about six weeks, and you’ll have an edible garden! Susan Hunnicutt is a freelance journalist and science writer. She makes a green smoothie every morning with spinach and basil plucked fresh from her home aquaponic system.

Did You Know? 42

When she was young, Mary Engle Penningtonâ&#x20AC;&#x2122;s friends and family called her Polly.

Dr.Mary Engle Pennington REFRIGERATION AND FROZEN FOOD PIONEER by Robyn Young | illustrated by Rahele Jomepour Bell

t was the beginning of the twentieth century. City households depended on the â&#x20AC;&#x153;ice manâ&#x20AC;? to deliver blocks of ice to keep their perishable foods cold. On rural farms, tiny buildings called springhouses were erected over a running creek. These served as storage rooms for cans of milk, crocks of butter, and fresh eggs. The cool temperature of the water running through the bottom of the springhouse helped keep food from spoiling. Families did not enjoy the modern marvel of a refrigerator or freezer. 43

As urban populations increased, fewer people grew their own food or raised chickens at home. City dwellers depended on farmers for dairy, meat, and vegetables. However, buying fresh food was difficult. Farmers transported goods to market by train. Eggs, milk, and poultry often arrived damaged and spoiled. Shipping companies tried packing shipments with blocks of ice, but when it melted, the food sometimes got moldy. They tried covering food with moss, hay, and leaves to keep it cool for the long ride to the city. But there was no good fix. Thousands of people died every year from eating food that had gone bad on its way to market. Chemist Mary Engle Pennington solved that problem. She was the greatest authority on refrigeration in the early twentieth century. Over the course of a 40-year career, Pennington changed the way Americans transported and stored food.

A Self-Made Scientist Mary Engle Pennington was born on October 8, 1872. Her family moved from Nashville, Tennessee, to Philadelphia, Pennsylvania, shortly after she was born. The Pennington family lived in a brick house four blocks from the University of Pennsylvania. At age 12, Mary’s interest in science began when she read a library book on medical chemistry. She independently studied its chapters during her summer vacation. Later, Mary asked the principal of her boarding school for lessons in chemistry. The principal refused because chemistry was considered an “unladylike” subject. In 1890, after Mary had returned home from boarding school, she visited the dean of the University of Pennsylvania and asked to be admitted to the School of Science. She enrolled in the university’s Towne Scientific School. In two years, she completed the requirements for a bachelor’s degree. But because the board of trustees did not approve of women attending the college, they refused to grant Pennington a diploma. Instead,

she received a certificate of proficiency in biology. Without a bachelor’s degree, it was difficult to apply to graduate school. However, with the support of mentors, Pennington enrolled in graduate studies as a special student. Pennington received her PhD in chemistry from the University of Pennsylvania in 1895. Then she spent two more years at the University of Pennsylvania studying chemical botany. Pennington also completed a one-year fellowship at Yale University in New Haven, Connecticut. There, she studied chemistry and plant growth. She returned to Philadelphia to teach at the Women’s Medical College as an instructor in chemistry from 1898 to 1906. Pennington also worked for several medical laboratories. In 1901, she founded the Philadelphia

Clinical Laboratory, where she conducted bacteriological and chemical research. In 1904, Pennington headed the bacteriological lab for the Philadelphia Department of Health and Charities. She examined all phases of milk production. Her work led to standards for the industry that were adopted statewide, then nationally.

In the Service of the US Government Because of public demand for safer products, the US government passed the 1906 Pure Food and Drug Act. Harvey W. Wiley, chief of the bureau of chemistry of the US Department of Agriculture, was a friend of the

Did You Know? Mary Engle Pennington was a lifelong member of the Religious Society of Friends (also known as Quakers).

Did You Know? Mary Engle Pennington invented a large carton for transporting cases of eggs to market.

asked Pennington to consult. She traveled throughout the United States, living in a caboose. She measured temperature and investigated the construction of the crude refrigeration methods on hundreds of train cars. She studied foods as they traveled by train from farm to warehouse. American railroad companies donated 40,000 refrigerated cars during the war, but Pennington considered only 3,000 of them safe and useable. After crossing the United States over 500 times, Pennington was able to improve the design and efficiency of refrigerated railway boxcars. She solved the problem of humidity control and redesigned the boxcar. For her service during the war, Pennington received a Notable Service Medal in 1919 from Herbert Hoover, then director of the War Food Administration.

Woolworth Building in New York City. She worked as a consultant for the food industry and advised businesses how to safely handle, freeze, store, and transport perishable foods from around the world. During her years as a consultant, Pennington also researched frozen foods. She later enjoyed serving frozen dinners to friends at her penthouse in Manhattan. Late in her career, Pennington designed a variety of refrigerators: some for use in homes and others for businesses and warehouses. She also held two patents for insulating material. She never married and didn’t retire, working until her death in 1952. In addition to many awards received in her lifetime, Pennington was inducted into the National Women’s Hall of Fame in Seneca Falls, New York, in 2002.

Frozen Food Forerunner

Robyn Young is known as the “Marker Lady” in Pennsylvania for installing 20 roadside historical markers for women in history since 2001. She is the author of Women in Penn’s Woods: A History of Women in Pennsylvania.

In 1922, Pennington started her own consulting company and eventually moved into the

Pennington family. He sought to fill the new position of first chief of the USDA’s new Food Research Laboratory based in Philadelphia. Wiley knew who he wanted for the job. He persuaded Pennington to take a civil service exam and submitted the test in the name of M. E. Pennington. After receiving the highest score, Mary Engle Pennington was hired. Department leaders were surprised to see a woman appear on her first day at the lab. Wiley convinced the men to give Pennington a chance, but soon enough her work spoke for itself. While working at the lab as a bacteriological chemist, Pennington developed standards for inspecting milk and preserving dairy products. She invented new methods for transporting eggs. The Food Research Laboratory set standards for federal laws in the cold-storage industry. In 1917, the United States entered World War I. The War Food Administration transported food to troops by railroad cars and needed help keeping the food fresh. They

CONTEST

—SOPHIA A. / age 12 / Minnesota —

NEW CONTEST

Muser Menus

Spaghetti and pesto . . . falafel . . . pork bao . . . everyone here at Muse HQ has a different tasty treat they’d eat anywhere, anytime. Send us a recipe from your favorite feast— with illustrations, of course! Send old favorites or brand-new, wild recipes. We’ll cook up a fabulous meal with the winners. CONTEST RULES 1. Your contest entry must be your very own original work. Ideas and words should not be copied. 2. Be sure to include your name, age, and full address on your entry.

ANNOUNCING

CONTEST WINNERS! Up with upcyclers! In thee September issue, we invited readers to find a creative new use for one item around the house. These winners reminded d us that some “trash” hass tons of potential.

—MARGAR Y L. / age 12

3. Only one entry per person, please. 4. If you want your work returned, enclose a self-addressed, stamped envelope. 5. All entries must be signed by a parent or legal guardian, saying that this is your own work and no help was given and granting permission to publish. For detailed information about our compliance with the Children’s Online Privacy Protection Act, visit the policy page at cricketmedia .com/privacy.

g W. / Beijin and I —DIANA new use elr y’ a s r o t calcula d Jew “Itt gives ‘Loony Lovegoo let you gned to named it itt is desig ood.” e s u a na Loveg bec u L s a y oon ook as lo lo

6. Your entry must be received by March 31, 2020. We will publish winning entries in the July/August 2020 issue of Muse. 7. Send entries to Muse Contest, 70 E. Lake St., Suite 800, Chicago, IL 60601 or via email to muse@cricketmedia.com. If entering a digital photo or scan, please send at 300 dpi.

RUNNERS-UP

Honorable Mention This month’s runners-up are Graydon G., age 9, Ohio; and Grace P., age 11, Illinois.

ANSWERS

PAGES 6–9 MUSE NEWS Muse News False Story “One Giant Leap for Cheese Kind.”

/ Illinois

Your Tech

BY KATHRYN HULICK

SHOULD WE MOVE FARMING INDOORS? THE HUMAN POPULATION KEEPS GROWING—and all those people need to eat. But farmers and ranchers already use up too much land. According to a 2019 report from the Intergovernmental Panel on Climate Change (IPCC), people use 72 percent of the world’s ice-free land surface to produce food, clothing, and energy. When we clear land for these purposes, we disrupt wild areas and worsen climate change. How can we feed everybody without using up more land? One answer is vertical farming. This is the practice of growing plants indoors, in trays stacked on shelves. The plants get the nutrients they need from circulating water or a mist. They get light from

Lettuce, kale, tomatoes, oh my!

lamps. Because the environment is so carefully controlled, vertical farmers don’t have to deal with bad weather, diseases, or pests. They can grow food anywhere, in any season, and more quickly than normal. David Rosenberg is the co-founder of AeroFarms, a vertical farming company. He told CNBC, “On average, we’re growing in 16 days what otherwise takes 30 days in a field—using 95 percent less water, about 50 percent less fertilizers and zero pesticides, herbicides, fungicides.” These farms may even provide food to a base on the moon or Mars someday! That sounds incredible. But there’s a catch. Several big problems have stopped vertical farms from popping up everywhere. First of all, these farms suck up lots of electricity. Most of it goes into lighting and temperature control. This electricity often comes from fossil fuels, meaning that these farms may not be as climate-friendly as they seem. The high electricity usage contributes to another problem. These high-tech farms cost a ton of money to build and run. Only plants that grow very quickly in a small space (lettuce, kale, basil, and the like) produce enough food to offset the high cost. Scientists are experimenting with other plants, like tomatoes and strawberries, to find the perfect variety for a vertical farm. They want something that produces just as much fruit, but on a smaller plant and in a shorter time span. To succeed, scientists will likely have to use genetic engineering. That means they’d change the genes of the strawberry or tomato plant to make it grow the right way. The resulting food would be a genetically modified organism, or GMO. Science shows that GMOs are safe to eat. But some consumers aren’t willing to buy them. Are you? Should people modify food so it can grow indoors to free up valuable farmland?

DUMPSTER DIVING

WITH DIVEY AND DIPPY

Hi! I’m Divey. And this is my brother Dippy. We both know that stores often throw away food that is still good to eat—and that “dumpster diving” is a way to save this food from being wasted. But Dippy does it all wrong! As you shall see. (But DON’T TRY THIS AT HOME! Even Dippy knew I was going to say that.)

I search for a dumpster near a grocery store and quietly check it out after the store’s closed.

I look for boxes of pretty-good produce, big bags of baked goods, and non-perishable cans of things like tuna and soup.

GREG KLETSEL

I leap on top of a dumpster in broad daylight and proclaim: GOOD STUFF, HERE I COME!!!

I rescue seven gallons of melted ice cream and several once-frozen unfrozen chickens. DINNER TIME!!!

After opening the dumpster, wearing gloves and boots, I carefully sort through what’s inside.

I leap in yelling, “GERONIMO!” and then start flinging things about.

I get clever with my haul. If I find six heads of cabbage, four bags of potato chips, a jar of peanut butter, and a bag of balloons? I might mix the food, blow up a few balloons and call it Cabbage Peanut Chip Surprise.

I bring Funky Guacamole with Shampoo Juice to your potluck! SURPRISE!

Last Slice

BY NANCY KANGAS

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