The magazine's mission statement, as articulated by its student editors, is as follows: "We are dedicated to environmental advocacy and awareness through responsible journalism."
INVISIBLE INDUSTRYTiny technology is revolutionizing the industrial world. But nanotechnology’s behavior in both the human body and the environment is cause for concern.
SUSTAINABLE SIZZLEFiamma Burger, Bellingham’s new sustainable restaurant, serves America’s favorite fast food with natural beef, clean energy, and 90 percent compostable and recyclable waste.
OUTBACK IN BUSINESSThe Outback Outdoor Experiential Learning Site has historically been ignored or unknown by most. Student gardeners hope it grows into a welcoming and accessible place for everyone.
GREEN COLLAR RESTORATIONWashington Conservation Corps works to restore Bellingham’s natural resources.
TAINTING TRADITIONSMarine contaminants are infiltrating Washington’s shellfish and placing coastal Native Americans’ health in jeopardy. The consequences are steep, but the loss of the harvesting tradition may be greater.
RAISING CANE AGAINST CARBONBamboo may now rise to it’s full potential. A new cloning strategy makes this carbon-reducing resource more available.
LAW AND THE NATURAL ORDERDespite growing up in a family of insurance defense lawyers and a degree from Harvard Law School, David Bricklin sacrificed making lots of money to become an environmental lawyer.
FEEL THE STINGHoneybees are rapidly disappearing and scientists are unable to pinpoint a cause. Farmers and beekeepers fear the loss of one of agricultures most valued tools.
GREEN BURIALSModern funerals are costly affairs for both consumers and the environment. Embalmed remains and hardwood coffins inhibit decay and tack on thousands of dollars to burial expenses—leading many to seek a greener way to go.
SHROOM VACUUMThe new leaders in environmental cleanup are some of nature’s oldest recyclers. Mushrooms emerge from the shadows, turning toxins into harmless compounds.