The new year started with the exciting news that actor-phenom Timothée Chalamet will play folk icon Bob Dylan in a biopic directed by James Mangold. The film supposedly will focus on Dylan’s transition from folk to rock music.
I will be the first to admit that I have not seen the most movies about journalism, especially ones made before the 21st century. However, it is without doubt one of my favorite genres to watch, especially when done well. Well-crafted dialogue, a sharp attention to detail and charming characters are hallmarks of the genre.
McDonald’s serves 69 million people daily in 37,000 restaurants located in over 100 countries around the world. Due to their scale, environmental-protection efforts (and lack of effort) have significant influence in worldwide progress. How are they taking on this responsibility?
Today marks the fiftieth anniversary of Earth Day. While the world around us has dramatically changed since its first celebration fifty years ago, we will take a moment to reflect on the legacy of Earth Day that has continued to inspire action through the decades.
The Aichi Biodiversity Targets were meant to craft a roadmap towards establishing an “enriching society in harmony with nature.” Unfortunately, even though the strategy was set to expire this year, little action has been taken to meet the targets described by the agreement.
Regardless of drawn boundaries and state lines, we all call this planet our home. The Peace Corps provides a unique opportunity to connect with and learn from communities in countries across the world. Together, with support across the world, we can protect our Earth. The following stories in this series will highlight the work and experiences by returned Peace Corps volunteers.
Black ant guacamole. Grasshopper tacos and cricket quesadillas. Silkworm cookies and mealworm brownies. The menu appeared to be out of a fictional story, but insect-chef Joseph Yoon of Brooklyn Bugs was quite serious as he described the unique and vivid flavors each insect would bring to the dishes we were preparing at UW-Madison’s “Swarm to Table: Cooking with Insects Workshop.”