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Organic Gardening Books to Help Your Garden Grow

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At the core of homesteading, the ultimate self-sufficient lifestyle, is growing your own food. Today, even those living in inner-city apartments can rent their own garden plot or participate in community garden programs. Gardening for personal consumption is an eco-friendly and healthy movement sweeping the nation.

Food grown au naturel is always preferred — organic gardening establishes exceptionally fertile soil and is otherwise great for the planet. Growing food organically focuses on sustainability, removing synthetic fertilizers and avoiding toxic pesticides. Organic gardeners use natural materials like compost and techniques such as crop rotation to create a flourishing garden.

Are you itching to put your green thumb to work this spring? Both experts and novices will find inspiration and guidance in these five organic gardening books:

Rodale’s Ultimate Encyclopedia of Organic Gardening: The Indispensable Green Resource for Every Gardener

By Fern Marshall Bradley, Barbara W. Ellis and Ellen Phillips

When in doubt, grab Rodale’s. This book belongs on the shelf of any proficient organic gardener. Novices will love its accessible advice on all things plants, and those already adept will find inspiration in the photos of the latest garden trends.

Rodale’s Ultimate Encyclopedia has earned its title — it’s the go-to resource for organic gardeners everywhere. All your burning gardening questions will be answered in just one volume.

The Chicken Chick’s Guide to Backyard Chickens: Simple Steps for Healthy, Happy Hens

By Kathy Shea Mormino

The concept of organic gardening doesn’t exclude livestock. Chickens are a great addition to an organic garden — they naturally get rid of pests, provide important nutrients, and even turn over fertile soil by scratching. The two go hand in hand. If you are an organic gardener, consider adding chickens to the mix.

Mormino’s book is a great resource for those looking to raise chickens. She’ll turn you into a chicken expert with in-depth lessons on feeding, housing, flock health and more.

Rodale’s Basic Organic Gardening: A Beginner’s Guide to Starting a Healthy Garden

By Deborah L. Martin

Are you just thinking about dipping your (hopefully) green thumb into the world of organic gardening? When it comes to getting started on the right foot, this is the perfect guide to steer you toward success. You’ll learn how to lay out your garden, where to dig, and plenty of handy tips and tricks to use along the way. There’s no better resource for those just starting out.

Teaming with Microbes: The Organic Gardener’s Guide to the Soil Food Web

By Jeff Lowenfels and Wayne Lewis

Healthy soil is the key to organic gardening. Maintaining a robust underground ecosystem full of worms, insects, bacteria, fungi and other microorganisms will provide a flourishing garden in turn.

In their book, Lewis and Lowenfels walk you through the science behind it all, revealing fascinating insights on organic gardening.

Mini Farming: Self-Sufficiency on 1/4 Acre

By Brett L. Markham

Taking a big, juicy bite of your prized homegrown tomato is an otherworldly experience. There’s no reason to miss out just because of your property size — in fact, you can become self-sufficient and earn extra income with less than one acre of land.

Organic gardens only need a quarter of an acre to thrive, according to Markham. This guide is guaranteed to teach you how to create your own mini-farm. It even covers topics in farm planning, canning your extras and crop rotation — all essentials for self-sufficiency.

Are there any organic gardening books you’ve found particularly helpful? Share them in the comments below!

8 Books Every Environmentalist Should Read in 2018

Whether you’ve resolved to be a better environmentalist or to unleash your inner …Lauren MurphyJanuary 3, 2018

Beginner’s Guide to Growing Your Own Vegetable Garden

Growing your own organic vegetable garden has had a resurgence …Tim MooreOctober 23, 2017

6 Awesome Ways to Upcycle Old Books

Whether you are a book nerd or just seem to …Earth911July 21, 2015

Organic Gardening Books to Help Your Garden Grow

At the core of homesteading, the ultimate self-sufficient lifestyle, is growing …Lauren MurphyMarch 8, 2018

The Ultimate Guide to Conserving Water at Home

Welcome to Water Wednesdays, our series on everything you need …Brian BrassawMarch 7, 2018

Study: Pride Motivates Better Than Guilt for Green Choices

A little shaming might seem like a good idea when …Earth911March 6, 2018

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Organic Gardening Books to Help Your Garden Grow

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For the first time ever, people have eaten chicken without killing a chicken.

A self-described “anonymous environmental activist collective” spelled out “NO MORE TIGERS, NO MORE WOODS” in six-foot-high letters at the Trump National Golf Club in Rancho Palos Verdes, California.

“It’s a protest piece against Trump’s administration’s handling of our environmental policies,” one of the activists told a local ABC affiliate, using a voice disguiser. “He’s been very aggressive in gutting a lot of the policies that we’ve had in place for a very long time. We felt it necessary to stand up and go take action against him.”

Plus the activists don’t like golf courses. “Tearing up the golf course felt justified in many ways,” one activist told the Washington Post. “Repurposing what was once a beautiful stretch of land into a playground for the privileged is an environmental crime in its own right.”

The Washington Post article originally called the action a “daring act of defiance.” Though accurate, the description irritated Eric Trump, the president’s second-oldest son:

The Post then changed its story to say the group “pulled off an elaborate act of vandalism.”

No comment from Tiger Woods, who has golfed with Donald Trump and said he plays pretty well for an old guy.

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For the first time ever, people have eaten chicken without killing a chicken.

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This 25-Year-Old May Have Saved You From Super-Gonorrhea

Mother Jones

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Last week, the United Nations announced that antibiotic resistance is the “biggest threat to modern medicine.” Nasty superbugs that have evolved to withstand antibiotics already kill 23,000 Americans every year—more than homicide—and experts predict that by 2050 they could kill some 10 million people around the world annually, more than the number of people killed by cancer. The United Kingdom’s chief medical officer describes the situation as a “nightmare.” Pretty soon, the director-general of the World Health Organization says, “common diseases like gonorrhoea may become untreatable.”

Amid the doom and gloom, scientists are buzzing over some hopeful news out of Australia: A 25-year-old researcher there thinks she may have discovered a key to averting this public health crisis. Shu Lam, a Malaysian Ph.D. student at the University of Melbourne, has found a way to kill bacteria with small star-shaped protein molecules that she builds in her lab.

Rather than poisoning the bad bacteria like antibiotics do, the molecules, called peptide polymers, destroy the bacteria’s cell walls. And unlike antibiotics, which also poison surrounding healthy cells, the polymers “are quite non-toxic to the healthy cells in the body,” Lam says. That’s because they’re much too big (about 10 nanometers in diameter) to enter healthy cells—”the difference in scale between a mouse and an elephant,” Lam’s supervisor told the Sydney Morning Herald. What’s more, in Lam’s experiments, generation after generation of bacteria don’t seem to become resistant to the polymers.

Related: How Factory Farms Play Chicken With Antibiotics

The research, published in Nature Microbiology, has been described by media as a major breakthrough that “could change the face of modern medicine.” Lam has successfully used the polymers to kill six different superbugs in her lab and another superbug in mice. The technique has effectively fought off infections from drug-resistant Acinetobacter baumannii, a bacteria that’s involved with pneumonia, meningitis, and urinary tract infections.

But it’s still too early to celebrate. Lam hasn’t tested the polymers on superbugs in humans yet, and she could need another five years to fully develop the technique, her supervisor says. “With research, you need to have a lot of patience,” Lam told the Telegraph (which, ahem, published its article about her discovery on the “Lifestyle-Women” section of its site).

Right now there seem to be few alternatives. As my colleague Tom Philpott has reported, scientists continue to discover more cases of bacteria that have evolved to resist the antibiotics we have. And we’re not coming up with new drugs at a speedy rate: Over the last half century, the Telegraph notes, only two new classes of antibiotics have entered the market.

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This 25-Year-Old May Have Saved You From Super-Gonorrhea

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McDonald’s Insists Its Sugar Decision Is a Big Deal

Mother Jones

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McDonald’s recently announced plans to remove high-fructose corn syrup from its buns and replace it with sugar, as “part of its drive to target increasingly health-conscious consumers,” Reuters reports. But my immediate response to the news was not: Great—time to grab a Big Mac, now they’re healthy! Instead, it made me want to figure out just how much sweetener the resurgent (sort of) burger behemoth is pumping into its nondessert offerings.

Now, sweetener is by no means a necessary ingredient in bread—you won’t find it in a baguette, for example, or the famous 24-hour no-knead method popularized by Mark Bittman. But it is quite common in modern commercial baking because it speeds up the rising process. Even the Whole Foods version of a classic hamburger bun—a concept McDonald’s surely helped shape—contains sugar, as does this recipe for homemade buns from the Kitchn website, which calls for 2 tablespoons, around 18 grams, of sugar for eight buns. That’s about 2.25 grams of sugar per serving—not very much, as I’ll show below.

But McD’s HFCS-to-sugar announcement still made me want to take a peak behind the Golden Arches to see how much sweet stuff is hiding on the savory side of the menu.

It should be noted that sugar and high-fructose corn syrup are chemically very similar. And as Gary Taubes and Cristin Kearns Couzens showed in a blockbuster 2012 Mother Jones article, “sugar and its nearly chemically identical cousin, HFCS, may very well cause diseases that kill hundreds of thousands of Americans every year, and that these chronic conditions would be far less prevalent if we significantly dialed back our consumption of added sugars.”

People know they’re getting a sugar blast when they order a Coke or a chocolate sundae; not so much when they’re ordering a burger. The McDonald’s website features a “nutrition calculator” with detailed information on every regular menu. Scrolling around it, I find that a Big Mac contains 9 grams of sugar, while a Buttermilk Crispy Chicken Sandwich has 11 grams and a Quarter Pounder with Cheese packs 10 grams. Even the healthy-sounding Southwest Buttermilk Crispy Chicken Salad contains 9 grams. The Sausage McGriddle, originally a morning item whose availability has expanded as part of McDonald’s popular “all-day breakfast” strategy, has 15 grams.

To put those numbers in perspective, three Chips Ahoy cookies contain 11 grams of sugar. The World Health Organization recommends limiting added sugar intake to about 25 grams per day—meaning that a Quarter Pounder delivers about 40 percent of the maximum sugar you should be taking in. Combine it with other common McDonald’s items—a small Coke (47 grams) or a small vanilla shake (61 grams)—and you’ve just swallowed quite a sugar bomb. Even forgoing that obviously sweet stuff for a simple McCafe Iced Coffee (22 grams) would push you well over the World Health Organization’s recommendation.

So where is all the sweetener coming from in savory items like burgers and chicken sandwiches? The company doesn’t break down nutrition info by a dish’s components, but the “nutrition calculator” does drill down on ingredients. Here’s what’s in a Big Mac bun:

Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Contains 2% or Less: Salt, Wheat Gluten, Sesame Seeds, Leavening (Calcium Sulfate, Ammonium Sulfate), May Contain One or More Dough Conditioners (Sodium Stearoyl Lactylate, DATEM, Ascorbic Acid, Mono and Diglycerides, Monocalcium Phosphate, Enzymes, Calcium Peroxide), Calcium Propionate (Preservative).

Note that HFCS (soon to be switched out for sugar) is the third ingredient, after flour and water. The other Quarter Pounder component that contains sweetener is the “Big Mac sauce,” whose ingredients are no longer secret:

Soybean Oil, Pickle Relish (Diced Pickles, High Fructose Corn Syrup, Sugar, Vinegar, Corn Syrup, Salt, Calcium Chloride, Xanthan Gum, Potassium Sorbate Preservative, Spice Extractives, Polysorbate 80), Distilled Vinegar, Water, Egg Yolks, Onion Powder, Mustard Seed, Salt, Spices, Propylene Glycol Alginate, Sodium Benzoate (Preservative), Mustard Bran, Sugar, Garlic Powder, Vegetable Protein (Hydrolyzed Corn, Soy and Wheat), Caramel Color, Extractives of Paprika, Soy Lecithin, Turmeric (Color), Calcium Disodium EDTA (Protect Flavor).

That’s some sweet pickle relish, goosed up with HFCS, corn syrup, and sugar. (The company has announced no plans to swap HFCS for sugar in its condiments.)

As for the Southwest Buttermilk Crispy Chicken Salad and its 9 gram of sugar, check out the “cilantro lime glaze” that graces it:

Water, Corn Syrup Solids, High Fructose Corn Syrup, Sugar, Distilled Vinegar, Olive Oil, Soybean Oil, Freeze-Dried Orange Juice Concentrate, Cilantro, Salt, Freeze-Dried Lime Juice Concentrate, Xanthan Gum, Sodium Benzoate and Potassium Sorbate (Preservatives), Garlic Powder, Propylene Glycol Alginate, Spice, Onion Powder, Citric Acid.

However, the company made a genuinely momentous revelation along with the HFCS dud: It said 100 percent of the chicken it serves is raised without antibiotics important to human medicine, making good on a pledge the company made back in March 2015 and beating its own timetable by six months. For a deep dive into why helping the meat industry break its antibiotic habit is crucial, check out my story from earlier this year.

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McDonald’s Insists Its Sugar Decision Is a Big Deal

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We Have Terrible News For Anyone Who Eats Chicken

Mother Jones

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One of the US Department of Agriculture’s main tasks is to ensure that the nation’s meat supply is safe. But according to a new peer-reviewed study from the department’s own researchers, the USDA’s process for monitoring salmonella contamination on chicken—by far the most-consumed US meat—may be flawed.

The process works like this: After birds are slaughtered, plucked, and eviscerated, the carcasses are sprayed with a variety of antimicrobial chemicals designed to kill pathogens like salmonella and campylobacter, and then plunged into a cold bath (which also includes antimicrobial chemicals) to lower their temperature. At that point, a few of the birds are randomly selected, rinsed, removed from the line, and put into plastic bags filled with a liquid that collects any remaining pathogens. The liquid is then sent to a lab for testing within 24 hours. (The test birds go back into the production line.) If a large number of them test positive for salmonella, the USDA knows there’s a problem and takes steps to address it.

According to the USDA’s Food Safety and Inspection Service (FSIS), which oversees safety protocols in the nation’s slaughterhouses, the salmonella system works great. The agency’s latest numbers show a steadily falling incidence of positive tests for salmonella on chicken carcasses: just 3.9 percent in 2013, down from 7.2 percent in 2009.

But a new study by scientists at the USDA’s Agricultural Research Service (ARS) paints a less rosy picture. The researchers simulated the FSIS’s method for testing collecting pathogens from chicken carcasses, and found it can turn up negative results even when salmonella is present.

Here’s why: When those birds are plucked off the line for testing, they’ve just been bombarded with antimicrobial chemicals, and traces of those chemicals can collect in the testing bags along with remaining microbes. In order for tests to be accurate, the germ-killing chemicals have to be quickly neutralized by the testing liquid. If they’re not, they can keep killing bacteria and, as the study puts it, “lead to false-negative results due to sanitizer carryover into the carcass.” And that’s exactly what happened in the simulation the researchers conducted. The authors concluded that their study “suggests that current procedures for the isolation and identification of Salmonella on poultry carcasses may need modification.”

But the FSIS disagrees with this conclusion. “FSIS is confident that our testing results yield accurate outcomes,” an agency spokesman wrote in an email. He emphasized that the ARS study was a simulation, and “did not evaluate the same practices as our in-plant personnel utilize.”

Salmonella poisoning remains a huge problem. Starting in March 2013, a salmonella outbreak traced back to chicken sickened more than 600 people in 29 states, 38 percent of whom had to be hospitalized. And—unlike the FSIS’s tests for salmonella on chicken carcasses—salmonella poisoning rates have not shown any steady decline pattern over the past 15 years. Here’s a chart from the Centers for Disease Control and Prevention:

Chart: Centers for Disease Control

Not all of those infections come from contaminated chicken, of course. The CDC doesn’t break down salmonella poisoning by food source, and doing so is tricky, said Mansour Samadpour, a food safety expert and chief executive of IEH Laboratories and Consulting Group. Most chicken-related salmonella infections come from not from eating undercooked meat, but rather from cross-contamination, he said—like cutting vegetables for a salad with the same knife used to slice raw chicken. As a result, the source of a given salmonella-triggered food poisoning is hard to trace. But chicken is the “item in the supermarket most likely to be contaminated with salmonella,” he said.

And also, while the FSIS’s numbers show impressively low rates of salmonella on chicken carcasses from its carcass testing—3.9 percent in 2013, 4.3 percent in 2012—other numbers from the agency suggest the problem may be worse. In another report, based on tests conducted in 2012, the FSIS gathered chicken samples from the very end of production lines, after they’d been cut into parts, the way consumers typically buy them. They found a positive rate for salmonella of 26.2 percent—about six times the rate found the same year on the FSIS’s testing of carcasses.

For Samadpour, that huge discrepancy suggests that the carcass testing may indeed be generating lots of false negatives. That means consumers could be being exposed to salmonella-contaminated chicken at much higher rates than the FSIS’s carcass numbers suggest.

The solution is pretty clear, Samadpour told me. Instead of testing whole carcasses just after they’ve been bathed in antimicrobials, while they’re still in the middle of the processing line, the tests should happen at the end of the processing line, when the carcasses have been cut up and are ready for packaging. He said Big Chicken could learn something from the beef industry, which began testing its finished products in that manner for a virulent E. coli strain called O157:H7 in the 1990s: Rates of poisoning from that often-deadly bacteria have plunged since.

In the meantime, I’m taking extra care when prepping chicken. Here‘s how the CDC says consumers should handle it.

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We Have Terrible News For Anyone Who Eats Chicken

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We Watched "Roots" With a "Roots" Expert (Part III)

Mother Jones

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So, we’ve been watching A&E/History’s Roots remake with Matthew Delmont, an Arizona State University historian who literally wrote the book on this: Out in August, Making Roots: A Nation Captivated covers the creation of Alex Haley’s fictionalized family history and the resulting 1977 miniseries on ABC—the most-watched drama in the history of television.

Yesterday, Matt and I talked about the Roots remake as an action flick, and the re-envisioning of Kizzy, Kunta Kinte’s daughter, as a warrior. (You can stream past episodes here.) Today we dig into episode 3—and, yes, there will be spoilers. This penultimate episode revolves around the upbringing of Kizzy’s son “Chicken George” (Regé-Jean Page) and George’s tricky relationship with Tom Lea (Jonathan Rhys Meyers), his ne’er-do-well master and unacknowledged father.

Michael Mechanic: Good morning, Matt! So, Snoop Dogg rants aside, people of all races seem to be welcoming this history. More than 5 million Americans watched the Roots premiere live on Monday, despite overlap with Game 7 of the NBA’s Western Conference finals. (Go Warriors!) And the remake has spawned an interesting Twitter hashtag: #RootsSyllabus.

Chicken George Steve Deitl/History

Matthew Delmont: Yes, like #FergusonSyllabus, #CharlestonSyllabus, #LemonadeSyllabus, people are using this hashtag to share books, articles, films, and other resources related to slavery and African-American history and culture. Five million viewers doesn’t seem like a lot compared to the massive audience that watched Roots in 1977, but there’s a whole different level of viewer engagement with this new Roots. Seeing people express their thoughts in real time on Kizzy, Chicken George, and Tom Lea is amazing, and then having some of the leading historians on slavery tweet to help contextualize this historical fiction is pretty cool.

MM: It’s hard not to love Chicken George. He’s this cocky, vibrant young guy who is allowed to train and fight his master’s gamecocks rather than working the fields. He’s optimistic and trusting, whereas everyone around him, from his mom to old Mingo—who teaches him everything he knows about the birds—has learned by experience that white people are not to be trusted. We also get to know Tom Lea, Kizzy’s serial rapist. He’s a small-time slave owner, an Irishman who pulled himself up by his bootstraps and aspires to be accepted by the Southern gentry. I thought the acting was superb.

MD: The dynamic among Chicken George, Tom Lea, and Kizzy was really well done. The scenes with Kizzy and Lea were difficult to watch, but they painted a clear picture of what surviving slavery looked like for Kizzy.

MM: Every time she sees George showing any kinship with master Tom—his father—it’s like a knife wound for her.

MD: Yes, and I liked the way they slowly revealed how much George knew. In the original series, there’s this tearful reveal where Kizzy tells George that the master is his father. Here he seems to surprise Kizzy by telling her he figured it out on his own. The whole dynamic again shows how tangled the idea of family is during slavery.

MM: At one point, Lea says something that hints at it, and George sort of does a double-take. I think he basically knew, but repressed the thought because he doesn’t want to endanger his position of privilege. He’s light-skinned, gets to travel with the master, gets money and prestige for his showmanship, and some nice clothes—and he isn’t subject to brutal field work. But inside, he knows.

MD: He has to deal with the knowledge that his father owns him. This episode also did a nice job of portraying a dynamic where Lea only owns a handful of slaves. When he talks to Chicken George about the possibility of George getting married, he is very clear that he expects him to keep his wife’s “belly full” in order to “increase my stock.”

MM: Let’s talk about Mingo. Chad Coleman was in The Wire, The Walking Dead—lots of stuff. And he’s perfect as the old slave who has been through the ringer and no longer trusts anyone but his roosters.

MD: Yes, Coleman was really great in this role. I like these moments when you have different black characters sort of mentoring each other, even if they do so reluctantly at first.

MM: Like with Fiddler. Both of these guys had places of relative privilege and were loath to put that at risk.

MD: It also showed how many of these enslaved characters have specialized knowledge that is really valuable. We didn’t talk about that in the last episode, but Kunta had skill with the horses, and Mingo and Chicken George have these valuable skills training the birds. What did you make of all the cockfighting? This has to be the most cockfighting on television this decade, right?

MM: Cockfighting was huge in the South—it’s still popular in some circles, although it’s now illegal in every state. But the fights were a good vehicle for the writers to get off the plantation and get outside characters involved—we get to see a wider range of Southern society and the storyline of Tom Lea’s social ambitions. He’s desperate to prove he’s not trash, and George is his means to get there. As for skills, yeah, master Tom doesn’t know shit about training roosters, which gives George leverage. At one point, George actually says to the master something like, “Well, then you can find somebody else to fight your birds.” He uses his power. Of course, it’s limited—and his cash value is obviously a double-edged sword.

MD: I think Alex Haley would have loved this episode. He did tons of research on cockfighting when he was writing Roots, and it’s clear from his notes that he was captivated by Chicken George. I was surprised at how much time we spent with Tom Lea in this episode, though. The duel scene helped convey Lea’s class-status anxiety and it also cemented his relationship with Chicken George, but it seemed thrown in to gesture toward Game of Thrones or something. Like, “Let’s get a sword fight in here!”

MM: Hmm. Was there never a duel in the original? In any case, I felt like it served a purpose: Because George saves his master’s life, Tom Lea is now beholden to him—and so it’s an even bigger deal when he betrays George.

MD: This duel scene was not in the book or the original series. I agree that it fits in the narrative. I could also see a more subtle commentary on what “civilized” white culture looks like—that you go out in a field and shoot at each other. I couldn’t help laughing when Chicken George has to encourage Lea by saying, “You the gamecock now!”

MM: Ha, yeah! There’s another purpose to that scene as well: It highlights how, if something bad happens to a master, slave families can be torn apart and sold. Which is why George and his free friend attend the duel, and why they push so hard to make sure Tom triumphs. Also, just as an aesthetic thing, this seemed like a more realistic version of what a duel might actually look like than what I’ve ever seen on TV. I mean, usually it’s the old 50 paces, turn, and shoot—and then one or both men go down. But this was a very messy affair: Tom Lea’s hand shaking with nervousness, missing the first shot, then stripping away part of his rival’s face with the second, after which the men fight on, gravely wounded, in the dirt and mud with their short swords. Very, very gritty, and so unlike the past Hollywood depictions of an old-fashioned duel.

MD: Yes, this was a very violent episode, wasn’t it? And in very different ways: The duel is bloody, Lea rapes Kizzy repeatedly, and then the gamecocks are fighting to the death every other scene. Each one has an impact on the lives and futures of the enslaved characters. One thing I liked about the cockfighting theme was the absurdity of Chicken George’s freedom turning on whether that bird won or lost.

Tom Lea Steve Deitl/History

MM: George is so grateful for the opportunity, yet he’s being fucked with in a major way. Lea is betting his own son’s freedom! And then he reneges—I guess we saw that coming.

MD: And that’s why the scene and that story arc works. Things can look like they are going well, or like the master might care for his slaves (and in this case, children), but the fates of enslaved people were still tied up with the whims of slave owners. What did you think of Kizzy in this episode?

MM: She was excellent. She really captured the painful dynamic of having trained up as Kunta’s little warrior child, and here she’s losing her son to this rapist master. I also wanted to bring up the pivot around Nat Turner’s rebellion. When master Tom is told that murderous slaves are on the loose, he stops trusting George on a dime and chains him to the wagon then and there. Every slave is suddenly suspect. I think that was also the turning point for George, when he realized he was no better than the rest of them in the master’s eyes.

MD: Yes, things turn very quickly there. That line where one of the other white characters says, “Nat Turner’s a fever—you never know which nigger’s gonna catch it,” was a good encapsulation of that charged moment.

Mingo (Chad Coleman) Michelle Short

MM: How the hell is a slave supposed to protect himself from that kind of paranoia?

MD: Chicken George and Mingo become immediately suspect. It’s like it suddenly dawns on Lea and other slaveholders that enslaved people do not want to be held in bondage and might actively resist. The reference to Nat Turner also made me think of how much historical ground the series is trying to cover—how we move from the War of Independence to Nat Turner to in the finale the Civil War. Chunks of time keep passing by.

MM: Yeah, like that jump cut from Kizzy’s initial rape to the delivery of Chicken George. So was Nat Turner in the original Roots? It had to have been.

MD: Yes, and it was a similar kind of moment. They got the date wrong in the original series. I believe they said Nat Turner’s rebellion happened in 1841 rather than 1831. TV and history!

MM: What would you say were the most striking departures from the original Chicken George saga, not counting the duel?

MD: First, the casting: Ben Vereen played Chicken George in the original. He had the charm of the character down, but it was harder to believe that he was the son of Tom Lea, since he is a darker-skinned actor. And Vereen was about the same age as Leslie Uggams, who played his mom, Kizzy, but that’s another story. I thought Regé-Jean Page played Chicken George very well. The second thing is that, in the original, going to England is a positive opportunity. Tom Lea loses the cockfight bet, but going to England is a chance for George to leave America—he wasn’t forcibly taken away at the end of the episode like he is here. And, while I’m generally not a stickler for historical accuracy, slavery wasn’t legal anymore in England by the late 1830s, so I don’t know what is supposed to happen to George once he gets there.

MM: I had precisely the same thought.

MD: The UK passed the Slave Trade Act in 1807 and the Slavery Abolition Act in 1833. So Chicken George should be free.

MM: Well, maybe he’ll get his wish after all. So, um, how can a historian not be a stickler for historical accuracy?

MD: Well, I do a lot of TV and film history, so I try to remember that these things have to be entertaining and commercially viable first and foremost. If they can be sort of historically accurate, all the better! They had some very well-respected historians as advisers on this series and they were much more attuned to getting the details correct.

MM: Okay, best moment in episode 3?

MD: Two moments stood out: The opening scene, where we see Kizzy cleaning herself up after Tom Lea leaves after raping her yet again. These details would never have been shown in the original. Anika Noni Rose does an amazing job throughout, and I thought that opening scene really set the tone. And then Marcellus, the free black man who wants to buy Kizzy’s freedom, when he’s talking about how he’s free but he’s growing tired of pulling out his papers every time a sheriff gets in a mood or “some cracker doesn’t like my look.” That seemed like one of the most relevant lines for our contemporary moment. It echoes a line from episode 2, when a white patroller tells Kunta and Fiddler they can’t be in the road after dark. I have to imagine the writers were thinking about Ferguson, Baltimore, and the curfew rules.

Marcellus (Michael James Shaw) and Kizzy (Anika Noni Rose) Kareem Black/History

MM: We’re fearful for Marcellus—almost more so than for the slaves—because we can see how much he’s got to lose, and how much resentment some of the poor whites might have at seeing this free, fairly well-to-do black man in their midst. He would always have to be watching his back. When he rode off in that wagon alone, just going on his way, I was filled with dread that something terrible would happen to him.

MD: Anything else from this episode?

MM: I think we’ve covered it. Until tomorrow, then!

Stay tuned: Michael Mechanic and Matthew Delmont will be back tomorrow to recap the Roots finale, which airs tonight on History.

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We Watched "Roots" With a "Roots" Expert (Part III)

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The Top US Cities for Urban Farming

There is so much to love about growing your own food its cheap, its lack of travel requirements and packaging make it sustainable, you know what was used in its creation, and then of course, its literally as fresh as it can be. There is simply nothing like plucking a tomato off the stem and eating its still-sun-warmed self from a hand scented with tomato-leaves smell. And all of that is not lost to legions of urban farmers who have taken over scruffy back plots and rooftops and vacant lots, giving them new life with gardens, greenhouses, coops and even hives. Little House on the Prairie has given way to little house on the subway line.

Every city has different regulations in terms of what urban harvesters can and cannot do, but what cities are doing the most in terms of urban farming? Researchers sifted through thousands of listings in the database of real estate brokerage Redfin and collected data on keywords like greenhouse, garden and chicken to see which cities (with populations greater than 300,000) have the most of these features per capita. Granted this list is based on homes for sale not homes in total, but it nonetheless gives an indication of where people have invested in agricultural accouterments. And maybe better yet, where the best place to buy a home with a chicken coop might be!

Holding the number one spot is Eugene, Oregon. Its not uncommon for homeowners in Oregon to have chickens or honey bees, said Matthew Brennan, a Redfin agent in Portland. The city of Portland allows homeowners to keep up to three animals, including chickens, ducks, doves, pigeons, pygmy goats and rabbits, without permits. Oregonians have a hankering for that sustainable lifestyle and Eugene is more affordable and has more space than Portland.

Below is a summary of the findings, visitRedfinfor more on each city.

Redfin

1. Eugene, Oregon
Listings with Chicken: 1.4%
Listings with Garden: 17.8%
Listings with Greenhouse: 1.29%
Median Sale Price: $256,000

2. Burlington, Vermont
Listings with Chicken: 0.9%
Listings with Garden: 16.7%
Listings with Greenhouse: 1.25%
Median Sale Price: $243,000

3. Santa Rosa, California
Listings with Chicken: 0.7%
Listings with Garden: 15.0%
Listings with Greenhouse: 0.5%
Median Sale Price: $475,000

4. Greenville, South Carolina
Listings with Chicken: 0.5%
Listings with Garden: 15.5%
Listings with Greenhouse: 0.15%
Median Sale Price: $159,000

5. Orlando, Florida
Listings with Chicken: 0.1%
Listings with Garden: 14.9%
Listings with Greenhouse: 0.12%
Median Sale Price: $178,000

6. San Francisco, California
Listings with Chicken: 0.1%
Listings with Garden: 14.4%
Listings with Greenhouse: 0.22%
Median Sale Price: $1,150,000

7. Albuquerque, New Mexico
Listings with Chicken: 0.4%
Listings with Garden: 13.7%
Listings with Greenhouse: 0.28%
Median Sale Price: $219,000

8. Columbia, South Carolina
Listings with Chicken: 0.1%
Listings with Garden: 13.7%
Listings with Greenhouse: 0.20%
Median Sale Price: $125,000

9. Tampa, Florida
Listings with Chicken: 0.1%
Listings with Garden: 13%
Listings with Greenhouse: 0.06%
Median Sale Price: $176,000

10. Raleigh-Durham, North Carolina
Listings with Chicken: 0.2%
Listings with Garden: 12.7%
Listings with Greenhouse: 0.11%
Median Sale Price: $223,000

Written by Melissa Breyer. Reposted with permission from TreeHugger.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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The Top US Cities for Urban Farming

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Kasich’s Spiritual Adviser Thinks Gay Rights Activists Are Fascist "Thought Nazis"

Mother Jones

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After his strong second-place finish in the New Hampshire Republican primary Tuesday, Ohio Gov. John Kasich is being lauded as the race’s most viable compassionate conservative and an antidote to candidates such as Sen. Ted Cruz (R-Texas) and Donald Trump who have campaigned on their harshness toward, well, just about everyone.

But Kasich’s views on social issues aren’t so far apart from those of the rest of the GOP field. Take gay rights and gay marriage, issues for which Kasich is considered more moderate than his opponents. Kasich won kudos in August for his thoughtful response during a Republican debate to a question about gay marriage. He said that while he doesn’t agree with the idea in principle, that didn’t keep him from attending the same-sex wedding of a good friend. He also insisted that if one of his daughters turned out to be gay, he would certainly still love her. Kasich called on people to “treat everybody with respect and let them share in this great American dream.”

Despite his calls for tolerance, Kasich is part of a religious community that was built almost entirely on opposition to liberalized religious views on gays and lesbians. Kasich attends St. Augustine Anglican Church, in Westerville, Ohio, a church that was created in 2011 as part of a splinter group, the Anglican Church in North America, that broke with the Episcopal Church after it ordained Gene Robinson, a gay man, as a bishop. Kasich’s denomination doesn’t allow women to serve as bishops or ordain gays and lesbians as clergy, as it considers noncelibate homosexual relationships to be sinful.

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Kasich’s Spiritual Adviser Thinks Gay Rights Activists Are Fascist "Thought Nazis"

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Here’s How the Massive New Bird Flu Outbreak Could Affect You

Mother Jones

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The US poultry and egg industries are enduring their largest-ever outbreak of a deadly (known as pathogenic) version of avian flu. Earlier this month, the disease careened through Minnesota’s industrial-scale turkey farms, affecting at least 3.6 million birds, and is now punishing Iowa’s massive egg-producing facilities, claiming 9.8 million—and counting—hens. Here’s what you need to know about the outbreak.

Where did this avian flu come from? So far, no one is sure exactly sure how the flu—which has shown no ability to infect humans—is spreading. The strain now circulating is in the US is “highly similar” to a novel variety that first appeared in South Korea in January 2014, before spreading to China and Germany, the Netherlands, and the United Kingdom, according to a paper by a team led by US Geological Survey wildlife virologist Hon Ip.

How did it spread? The most likely carrier is wild birds, but it’s unclear how they deliver the virus into large production facilities, where birds are kept indoors under rigorous biosecurity protocols. On Thursday, the mystery deepened when birds in an Iowa hatchery containing 19,000 chickens tested positive for the virus. “This is thought to be first time the avian influenza virus has affected a broiler breeding farm in this outbreak,” Reuters reported. “Such breeding farms are traditionally known for having extremely tight biosecurity systems.” John Clifford, the US Department of Agriculture’s chief veterinary officer, recently speculated that the virus could be invading poultry confinements through wind carrying infected particles left by wild birds, taken onto the factory-farm floor by vents.

Can humans catch it? So far, no. But public health officials have been warning for decades that massive livestock confinements make an ideal breeding ground for new virus strains. In its authoritative 2009 report on industrial-scale meat production, the Pew Commission warned that the “continual cycling of viruses and other animal pathogens in large herds or flocks increases opportunities for the generation of novel flu viruses through mutation or recombinant events that could result in more efficient human-to-human transmissions.” It added: “agricultural workers serve as a bridging population between their communities and the animals in large confinement facilities.”

Is this bird flu affecting the poultry industry’s revenue? Yup. The specter of flu is already pinching Big Chicken’s bottom line. China and South Korea—which imported a combined $428.5 million in US poultry last year—have imposed bans on US chicken, drawing the ire of USDA chief Tom Vilsack, Reuters reports.

What’s the worst-case scenario? If the virus spread to the Southeast, Big Poultry will be in big trouble. Here’s a map showing where chicken production is concentrated (from Food and Water Watch). Already, the strain has turned up in wild birds as far south as Kentucky.

Map: Food and Water Watch

What are we doing to stop the flu from spreading further? All the flu-stricken birds not killed outright by the virus are euthanized—but beyond that, the strategy seems to be: ramp up biosecurity efforts at poultry facilities and cross your fingers. Flu viruses don’t thrive in the heat, so “when warm weather comes in consistently across the country I think we will stop seeing new cases,” USDA chief veterinarian Clifford recently said on a press call. But USDA officials recently told Reuters it’s “highly probable” that the virus will regain force when temperatures cool in the fall—and potentially be carried by wild birds to the southeast.

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Here’s How the Massive New Bird Flu Outbreak Could Affect You

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Quick Reads: "Spring Chicken" by Bill Gifford

Mother Jones

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Spring Chicken

By Bill Gifford

GRAND CENTRAL

You’ve got to be a tad loony to think you can defy death, and so it is with Bill Gifford’s cast of anti-aging researchers and obsessives, whose strategies range from testosterone shots to self-starvation. But nothing seems to beat sheer will: People who thrive with age—take the 75-year-old woman who runs a sub-seven-minute mile—don’t get there with magic pills, hormones, or even red wine. What they do is move around like crazy—”use it or lose it,” Gifford explains. In one chapter, he introduces us to Okinawa, home to the world’s highest concentration of centenarians, who’ve discovered the best longevity method of all: ikigai, a reason to get up in the morning.

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Quick Reads: "Spring Chicken" by Bill Gifford

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