Jennifer McIvor, Vice President of Environmental at MidAmerican Energy speaks with Becky Gallagher about the various environmental issues that energy companies face. While climate change dominates the conversation, companies like MidAmerican are also working to clean up water, protect endangered species, and otherwise coordinate energy production with environmental protection.
Monthly Archives: November 2015
Edan Rotenberg, a partner at the Super Law Group, joins Joya Sonnenfeldt a dual degree student at Yale Law School and the Yale School of Forestry and Environmental Studies for a conversation about protecting the environment through private environmental law practice. Edan tells Joya about the type of work he does, what drives him, and how lawyers in private practice can protect the public interest.
Abbie Dillen, Vice President of Litigation for Climate and Energy at Earthjustice joins Melissa Legge in the studio to discuss public interest environmental litigation as a tool to make broader changes in environmental governance in the public and private sectors.
Bernoulli Finance provides financial strategy, planning, and operations services to ecologically-minded ventures including businesses in the sustainable food sector, such as Dandelion Chocolate, Magnolia Brewing, Nuchas, and others across the U.S. Oberoi’s other professional affiliations include finance instruction at the Food Craft Institute, a nonprofit imparting traditional food making and business skills to entrepreneurs, and CFO at Fare Resources, a collective of consultant-entrepreneurs that builds strong food communities through consulting, education, and resource development. Oberoi will share her trajectory and the genesis of Bernoulli Finance; what she saw missing in the market and her take on food businesses and the particular challenges they face.
Turkey’s Justice and Development Party, also known as AKP, won 317 seats in the General National Assembly with Sunday’s elections more than expected and more than the 276 needed for a majority, but not enough to change the constitution directly. The results confounded pollsters since AKP failed to win a majority in June elections or form a coalition government. Confronting renewed conflict with Kurdish militant groups and the devastating consequences of four years of war in Syria, Turks voted to continue current policies to manage the country’s long-running conflicts, writes Chris Miller, associate director of Yale University’s Grand Strategy Program. Western partners are impatient with the Turkish presidents intolerance of opposition. The decisive win, combined with increased support for AKP from ethnic Kurds, could add pressure for a peace deal with Kurdish PKK militants, Miller explains. Turkey’s ruling party and the Kurds have reason to cooperate in battling Islamic State extremists that control large sections of neighboring Syria and threaten the entire region.YaleGlobal
Early reports on China’s Five-Year Plan outlining the government’s strategic priorities for 2016 to 2020 indicate preparations for slowed yet more sustainable economic growth. The plan involves ongoing transition toward an economy that promotes service industries, private consumption, innovation and entrepreneurship. The plan endorses a diversified economy, emphasizing quality rather than quantity for development and avoiding aimless pursuit of hyper-growth, explains Stephen S. Roach, a Yale faculty member. Roach maintains that a secure economy requires confident citizens. The government’s increased emphasis on a social safety net may convince Chinese households to feel more secure about their future and confident about spending, key for sustained growth. A final and detailed plan will be released in March. – YaleGlobal
Trained at Chez Panisse restaurant, Samin Nosrat has since written and cooked extensively, widely credited as the person who taught Michael Pollan to cook. She’ll chat about her forthcoming book Salt, Fat, Acid, Heat: The Four Elements of Good Cooking, gender in the kitchen, and directions for young people interested in food.
From food tech and food trucks to crowdfunding, start-ups and hospitality, Nastassia Lopez has a wealth of experience in businesses aimed at bettering food systems and the environment through culture. Lopez is joint podcast host of Cooking Issues with Dave Arnold, Culinary Board member for the forthcoming Museum of Food and Drink in New York City, and has held leadership positions at inventive cocktail bar Booker and Dax and leading culinary school the International Culinary Center. Lopez will be bringing samples and doing demonstrations, including searzalled sâ€™mores, savory soda and liquid nitrogen marshmallows. Bring your curiosity and appetite!
Marydale Debor founded FreshAdvantage after recognizing the urgent need to revolutionize traditional institutional food service. Her most recent project has reformed food service in New Haven’s Connecticut Mental Health Center, to great acclaim. Anne Gallagher is a chef and culinary instructor instrumental in creating youth cooking programs in Connecticut. Francine Blinten is a nutritionist with experience addressing a wide range of health conditions through food. Hear Debor, Gallagher, and Blinten explain their operations at the nexus between food and health care.