The Spin
Writing from the Acterra team and beyond
Beauty of the Bees: A Conversation with Peter Moskovits
by Wendy Chou
Acterra recently had the chance to speak with Bay Area resident Peter Moskovits about his journey into the fascinating world...
The Complexity of Cell-Cultivated Meat
by Morgan Clark
If you pay attention to climate-related news, you may know that two manufacturers were recently FDA-approved to sell cell-cultivated chicken....
Biting Off More Than We Can Chew: What We’re Doing to Solve the Global Food Waste Problem
by Darren Don
Do you waste food? Of course not. You know food is a valuable resource, you spend your hard-earned money on...
Bay Area’s Plant-Based Pop-Ups
by Robbie Brown
I’ve been favoring food pop-ups lately and I began wondering, why? What is it about a local pop-up that sparks...
Are Dual-Use Solar Farms a Solution for California?
by Meaghan Boehm
What if I told you that you can have both farming and renewable energy on the same plot of land?...
Plant-Based PALY Initiative
A group of students at Palo Alto High School (PALY) has come together to advocate for plant-based food options at...
Matthew Guelke, Co-Founder and CEO of The Plant Cafe Organic
By Robbie Brown Over the last couple of months, I had the opportunity to get to know Matthew Guelke as...
Your Guide to Earth Month 2022
By Wendy Chou It’s Earth Month! If you’re looking for local ways to celebrate our beautiful planet, you’ve come to...
Anne-Marie Bonneau, Zero-Waste Home Chef
By Robbie Brown In celebration of this year’s Earth Month as well as Stop Food Waste Day, which is on...
Chef Traci Des Jardins is on a Climate-Friendly Journey
Restaurant openings seem more the exception than the norm in the Covid-era . One bright spot: Chef Traci Des Jardins,...