I have a few more books, in addition to this history, on my reading list. Reihan Salam, the executive editor of National Review, provides this preview of the Oxford economist Paul Collier‘s new book:
You might expect that Paul Collier, a noted development economist at Oxford who has devoted most of his professional life to the uplift of the global poor, would see himself as a “citizen of the world.” But that’s not quite right. Collier grew up in Sheffield, a once-flourishing English steel town that provided working-class families like his own with a modicum of prosperity and stability, and that has since struggled in the face of import competition and the loss of many of its most ambitious citizens to London and other dynamic cities. He attributes his prodigious accomplishments in no small part to the cooperative character of the community, and the nation, in which he was raised.
National loyalty, far from being inimical to a more just and decent world in which all, including the world’s poorest, can flourish, is seen by Collier as a firmer foundation for global cooperation than abstract cosmopolitanism, which all too often serves as a mask for unenlightened self-interest. The question animating his small but wide-ranging book “The Future of Capitalism” is whether the sense of rootedness that so defined the Britain of his youth can be restored…
Read the whole review here. My second encounter with Paul Collier was this panel discussion on Intelligence Squared. The way in which the world’s developing economies view capitalism is as important as the current changes in how mature developed economies view capitalism. For that reason I am also looking forward to Mariana Mazzucato’s most recent book, to the right. Surprisingly I had never heard of her before listening to her muse about various influences in her life that led to her distinct voice on how value is created by societies. Her self-introduction makes me wonder how she did not show up in our pages previously:
I’m a Professor in the Economics of Innovation and Public Value at University College London (UCL), and Director of UCL’s Institute for Innovation and Public Purpose . My work is focused on the economics of innovation; patient finance; economic growth and the role of the State in modern capitalism. I advise policy makers around the world on how to achieve economic growth that is more innovation-led, inclusive and sustainable. My 2013 book, The Entrepreneurial State: debunking public vs. private sector myths, looks at the ‘investor of first resort’ role that the State has played in the history of technological change — from the Internet, to biotech and clean-tech — and the implications for future innovation and for achieving public-private partnerships that are more symbiotic. In 2016 I co-edited a book called Rethinking Capitalism: Economics and Policy for Sustainable and Inclusive Growth focusing on the need for new economic thinking to drive more effective economic policies. My new book The Value of Everything, available in UK and US edition, looks at the need to revisit the difference between value creation and value extraction, and the problems that arise when one is confused with the other.
Above is the lead photo in an intriguing story of an act of protest, reported by by David Streitfeld. Reading it, no surprise that he won a Pulitzer Prize for Explanatory Reporting five years ago in a series of stories about Apple. Now his attention is placed on another company that has come to have an outsized role in the world, and needs explanation, and as I see it, deep concern. It is a company that I have only rarely, and only when I had no acceptable alternative, paid money to. When I have bought from them I have regretted it each time, even though the price I paid was the lowest available and the service was remarkable. Why do I resist doing business with that company and why do I wish others would do the same? That is a puzzle worth solving, and I hope that journalists are up to the task. Today, the headline proclaims:
- The company is said to be nearing deals to move to Long Island City in Queens and Arlington, Va., though a final decision has not been announced.
- The surprise change would allow the tech giant to tap into the talent pools of two different regions.
Bezos during his appearance at Economic Club of Washington, in September. Photograph by Andrew Harrer / Bloomberg / Getty
Exciting stuff for the politicians who want to claim credit for Amazon’s choice. But there’s a very big story behind all that. The company is powerful, and what is said about power leading to corruption is too simple for this story, and for the man leading this powerful enterprise.
I can find no reason to dislike Jeff Bezos personally. Any entrepreneur can find reasons to admire his intelligence, his determination and his contrarian approach. Every time I see him in recorded interview video I find his enthusiasm and laughter contagious. But I have had growing concern in the last decade about the company he founded, because of all the ways the lives of everyone around me seem to feed into Amazon’s market power. If you have time to read only one article on this topic today, it should probably be this one about Amazon’s location choice for HQ2:
On October 21, 2016, an entity called the Cherry Revocable Trust purchased two adjacent buildings in the Kalorama neighborhood of Washington, D.C., for twenty-three million dollars. The buildings, which previously had housed the Textile Museum, were to be converted into a private residence—at twenty-seven thousand square feet, the largest in the city. In January, it was revealed that the anonymous purchaser represented by the Cherry Revocable Trust was Jeff Bezos, the founder and C.E.O. of Amazon. The finished property will have eleven bedrooms, twenty-five bathrooms, five staircases, and a large ballroom suitable for gatherings of Washington’s notables. It will be, in the words of the journalist Ben Wofford, “a veritable Death Star of Washington entertaining.”
In July, Jeff Bezos became the richest man in modern history, when his net worth topped a hundred and fifty billion dollars. In September, Amazon became the second company, after Apple, to achieve a trillion-dollar valuation. These two milestones in the history of this country and capitalism passed with little fanfare outside the business world, preoccupied as we are by the antics of the pretend mogul who resides in the White House. But Bezos, an actual mogul, has also been making moves in Washington, none more high-profile than his purchase of the Washington Post, in 2013. More quietly, Amazon is investing heavily in the area. Continue reading
Hamdi Ulukaya, the founder and chief executive of Chobani, arrived in the United States 24 years ago with $3,000 to his name. He now runs a company with annual sales of $1.5 billion.CreditCole Wilson for The New York Times
A few contributors on this platform are children of immigrants. Some are immigrants. And we love Greek yogurt. And we love a good shepherd to riches story. So, why not celebrate one of our own, so to speak?
A Turkish immigrant of Kurdish descent, Mr. Ulukaya brought Greek yogurt to the mainstream. Along the way, he began hiring refugees, a move that drew threats from fringe websites and far-right commentators.
Hamdi Ulukaya arrived in the United States in 1994 with $3,000 in his pocket. He was an immigrant from Turkey, hoping to learn English and find his way in a new country.
Today, Mr. Ulukaya is a billionaire. Chobani, the Greek yogurt maker he founded in 2007, has annual sales of about $1.5 billion, and Mr. Ulukaya owns most of the privately held company. Continue reading
Ryan Donnell for The New York Times
Our attention has been on food entrepreneurship recently, and here we continue the thread. With agroecology, a new word and robust concept, we have new food for thought. And for that we thank one of our favorite food writers, who we have relied since the first year of this platform. Many of the food stories we have linked to over the years have been authored by him. A year ago we linked to this story, which marked the first time we noted him as an activist. We expect, after reading Bringing Farming Back to Nature, which he co-authored with Daniel Moss, that he has found his new calling:
Workers in a paddy field in the state of Andhra Pradesh, India. Credit Noah Seelam/Agence France-Presse — Getty Images
Farming the land as if nature doesn’t matter has been the model for much of the Western world’s food production system for at least the past 75 years. The results haven’t been pretty: depleted soil, chemically fouled waters, true family farms all but eliminated, a worsening of public health and more. But an approach that combines innovation and tradition has emerged, one that could transform the way we grow food. It’s called agroecology, and it places ecological science at the center of agriculture. It’s a scrappy movement that’s taking off globally. Continue reading
Soft fruit, such as oranges, root vegetables and salad are particularly prone to waste. Photograph: Eric Farrelly/Alamy
Rebecca Smithers, consumer affairs correspondent for the Guardian, has reported on a simple idea to not waste fruit just because its appearance is not standard. Wonky, as they say on the island where the English language comes from. Don’t fear the wonk, this article and this brand are saying. Was this not already happening with juice, as with other waste-reducing beverages? Can a brand be built on such an idea? Thumbs up to that:
‘Wonky’ fruit and vegetables that would have been thrown away are now being used to make a new range of juices, in one of a number of assaults on food waste.
One of the UK’s largest fresh produce growers has teamed up with a Spanish fruit supplier to create a new product, Waste Not, which will stop edible but visually ‘imperfect’ ingredients such as fresh celery, beetroot and oranges from being dug back into the soil, or used for animal feed. The new juices will go on sale in branches of Tesco.
The move is one of a growing number of innovations to reduce food waste throughout the supply chain, following criticism of supermarkets and suppliers that perfectly good food is being thrown out while UK consumers are relying increasingly on food banks. Continue reading
Gabrielle Lurie / Reuters
Derek Thompson, writing in the Atlantic recently, has a very readable consideration of the fashionable obsession with disruptors, a topic we give too little attention to in these pages. So, a small step forward:
Tech analysts are prone to predicting utopia or dystopia. They’re worse at imagining the side effects of a firm’s success.
The U.S economy is in the midst of a wrenching technological transformation that is fundamentally changing the way people sleep, work, eat, shop, love, read, and interact.
At least, that’s one interpretation. Continue reading
At Farm.One, a hydroponic garden in TriBeCa, red-veined sorrel is prepared for a delivery. Credit Sarah Blesener for The New York Times
We have posted on urban farming and related topics numerous times since 2011, and hydroponics as its own topic of interest plenty of times as well. Culinary and/or gastronomic topics as related to agriculture are a magnitude of order more represented in these pages. Finally, they are combined for us in one amazing article, thanks to Alyson Krueger. If you only have time to look at the photos, those alone are worth the click:
Farm.One just opened an indoor rare herb and flower garden in a TriBeCa basement, and many prominent chefs are flocking to it.
Katherine Chester, a farm hand at Farm.One, harvests for a morning delivery. Credit Sarah Blesener for The New York Times
In the basement of a loft-style building in TriBeCa that houses a vet, a dog swimming pool, an eye-and-ear infirmary, and a two-Michelin-starred restaurant, there is a working farm.
Farm.One is a hydroponic facility, which means that the plants do not grow in soil. Many of these farms are located indoors, in controlled environments, with artificial lighting.
Amazon neon cherry dianthus and neon rose magic dianthus. Credit Sarah Blesener for The New York Times
The new two-room space, which opened in November in a former cycling studio for high-altitude training and an old storage area, is only 1200 square feet. There is no fresh air or natural light; there is not even a window. Yet the venue can grow around 580 varieties of rare herbs and flowers (200 at a time) that supply New York’s top restaurants. Le Turtle, Le Coucou, Mission Chinese Food, and The Pool get regular deliveries from Farm.One, sometimes several times a week. Continue reading
Shame on me for waiting until today to finally do it. I started hearing one year ago from friends and family about why they had decided to stop using Uber. But Uber was just then ramping up in Kerala, India and I found it compelling enough to abandon car ownership. When I saw the details recently on what a creep Uber’s founder and largest shareholder is, that should have been enough. But, it was this article that finally compelled me. Thanks to the New York Times reporter Kevin Roose for the perspective:
It has been a rough, scandal-filled year for Uber. But don’t expect John Zimmer, Lyft’s president, to gloat about his competitor’s misfortunes. Continue reading
The design company Ecovative makes a variety of packaging materials using mycelium fungus. Credit Nathaniel Brooks for The New York Times
Thanks again to Stephanie Strom for a story about ecology that surprises:
For the environmentally conscious eater, they are among the most inconvenient truths: Too much food goes to waste. Too much packaging comes with the food. And too much of the packaging is made to last for ages.
Now there may be a single answer to all three problems: using excess food to make the packaging. Continue reading
Camera traps are never going to lose our fascination, and have played a mitigating role in our non-Luddite but still determined effort to keep it simple, back to nature. The future depends on innovation, and we cannot hide behind trees pretending otherwise. If conservation efforts are going to compete effectively against the forces supporting environmental destruction, unconventional approaches are needed. We are entrepreneurially-inclined, and so are naturally comfortable with FishFace, among seven innovative pivots to a better future described by the wonderful team at Cool Green Science:
BY CARA BYINGTON, MATT MILLER
In our still relatively brief existence, humans have evolved our way to an era many are now calling the Anthropocene – a new geological epoch defined by human impact on Earth. But our unparalleled creativity is a double-edge sword. We are undeniably contributing to many of the global challenges now facing our species, and all species who share this planet. Continue reading
Fiverr, an online freelance marketplace that promotes itself as being for “the lean entrepreneur,” recently attracted ire for an ad campaign called “In Doers We Trust.” COURTESY FIVERR
We know from experience in the realm of sustainability, which has had its soup du jour moments in the last two decades, that whether you are leading or following, a fad or a trend can be a slippery slope. It can lead to innocuous inattention to unintended consequences, or worse. Various new forms of technology, which we tend to celebrate in recent years for their disruptive service to the economy and society through innovation and blah blah blah…Don’t just do it. That might be the counter-message as we explore the gig economy’s downside, as this post by Jia Tolentino points out:
Last September, a very twenty-first-century type of story appeared on the company blog of the ride-sharing app Lyft. “Long-time Lyft driver and mentor, Mary, was nine months pregnant when she picked up a passenger the night of July 21st,” the post began. “About a week away from her due date, Mary decided to drive for a few hours after a day of mentoring.” You can guess what happened next. Continue reading
Ian Purkayastha, the twenty-four-year-old wunderkind behind the luxury-food company Regalis, aims to “demystify this bourgeois product for a new generation.” PHOTOGRAPH BY KRISTIN GLADNEY / WIEDEN+KENNEDY
It could just be that I have had a nearly two-decade love for truffles; or the storyline combining entrepreneurship, economics and food, a mix that I favor; or maybe my being the son of an immigrant explains my response to this post at the New Yorker’s website; probably it is because I can almost picture my own son in such a story, in a parallel universe; whatever, enjoy:
On a bare side street in Long Island City, Queens, beside Oh Bok Steel Shelving & Electric Supply, the Regalis luxury-food company keeps its goods. Upon entering the warehouse through a small red door, a visitor is immediately greeted by an intoxicating and pungent scent: the unmistakable, and nearly indescribable, odor of truffles. Continue reading
Junior Herbert, a volunteer with Olio, collects leftovers from vendors at London’s Camden Market. London has become a hub for apps and small-scale businesses that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss. Maanvi Singh for NPR
Green entrepreneurship is alive and well in London (thanks to National Public Radio, USA, and its program the salt for this story):
It’s around 6 o’clock on a Sunday evening, and Anne-Charlotte Mornington is running around the food market in London’s super-hip Camden neighborhood with a rolling suitcase and a giant tarp bag filled with empty tupperware boxes. She’s going around from stall to stall, asking for leftovers.
Mornington works for the food-sharing app Olio. “If ever you have anything that you can’t sell tomorrow but it’s still edible,” she explains to the vendors, “I’ll take it and make sure that it’s eaten.” Continue reading
A Canadian man, Robert Bezeau, who lives in Bocas del Toro, Panama, woke up from a dream one night that transformed the future of a village – and our perception of plastic bottles. Bezeau dreamed of a village where everything was made of bottles and instead of leaving the idea dormant in his mind, he decided to act on his vision and turn it into a reality.
One hundred and fifty million tones of plastic waste are estimated to be floating in our oceans, and at the current pace it is predicted that by 2050 there will be more plastic than fish in the sea. Assuaging this brutal prediction, Bezeau’s company, Plastic Bottle Village, builds houses, roads, and more from plastic bottles that are collected from the surrounding communities. Continue reading
Source: Modern Farmer
Organic farming is the agricultural “trend” that we keep hearing about for the future, but what about a different type of farming method that is not certified organic but is still environmentally friendly? The following is the story of John Kempf, a young Amish man who embarked on a quest to rescue his family farm from worsening disease and pest problems and from it all, became a staple in the alternative-agriculture lecture circuit and founder of a consulting company, Advancing Eco Agriculture (AEA). Here’s his story as shared on Modern Farmer:
Once he finished school at age 14, Kempf went to work on his family’s fruit and vegetable farm in northeastern Ohio, overseeing irrigation, plant nutrition and herbicide and pesticide applications. In the fields, Kempf used horses instead of a tractor, with a sprayer powered by a small Honda engine.
It was a trying time for the family. Pests and disease were ravaging the crops, and Kempf found himself mired in escalating chemical warfare against them, with little success. Things hit a low point in 2004, when well over half of the Kempfs’ mainstay crops – tomatoes, cucumbers, zucchini and cantaloupes – were lost. With the family staring at an increasingly bleak financial situation, Kempf, then 16, set off on his mission to relearn everything he’d been taught about farming.
The concept of upcycling has become a movement thanks to innovative and sustainable companies that divert our wasteful habits and produce other goods in order to recreate the cycle in nature: nothing goes to waste. An example of one of these companies in the clothing industry is Looptworks. The company only uses excess materials that would have otherwise been incinerated or ended up in landfills to create high-quality bags, accessories and apparel.
Co-founder Scott Hamlin noticed the issue of clothing material waste in the manufacturing process during the time he worked for a large outdoor apparel company.
“Thirty percent of our materials never actually got used in manufacturing,” Hamlin said of his prior work experience with an outdoor gear company. “To me, that was a huge issue that nobody was talking about. It was dealt with as ‘business as usual.’”
I believe I can confidently say that all of us at some point during a nature outing have run out of battery power on our cell phone or camera just at the moment we were about to capture a magnificent shot of a cool animal or a picturesque landscape. There are plenty of portable battery chargers that can spare us from those despairing occurrences, but what about one that uses a renewable energy source to charge? I bet you’re guessing it’s solar powered, but that would be too ordinary for the developers at Enomad. They have created a portable hydroelectric generator called Estream that can fit easily into a travel pack. The tube-like device has three turbines which rotate when placed or dragged underwater and the energy created from the rotating turbines gets stored in the battery attached. The battery takes about 4.5 hours to charge, and can power up a maximum of three smartphones, GoPros, or even tablet PCs.
Fayez al-Hindi gathering drinking water from his solar-powered desalination machine Source: Inhabitat.com
We love DIY (Do-It-Yourself) projects, especially when they involve creating a sustainable mechanism that solves a critical problem. Fayez al-Hindi, a resident of the Gaza region, created a homemade solar-powered desalination machine that can produce 2.6 gallons of fresh water every day. His creation is of particular importance considering that 90 percent of the region’s water supply is unfit for human consumption. Al-Hindi’s distilled water was proven to be safe drinking water by the Coastal Municipalities Water Utility. The most promising part of the story is that he plans to help other local residents build their own distillation systems, making potable water accessible to a greater number of people.
Watch the video on his invention below! Continue reading
Source: The Guardian
Two Georgia Tech graduates (who also happen to be cousins), Sean Warner and Patrick Pittaluga, are breeding and selling an insect many people consider revolting in order to provide a more sustainable substitute for animal feed (if you are about to eat a meal, I recommend postponing this article for a later, food-free, time). The insect they are growing is larvae, specifically black soldier fly larvae. Grubbly Farms, the name of their company, dries the larvae and sells them whole as chicken treats. This is a more sustainable protein and fat source for chickens, pigs and farmed seafood compared to the more popular animal feed that is based on fish, called fish meal.
Around 75% of the fish used in [conventional fish meal] are wild-caught species of small fish such as anchovies, herring and sardines. Demand for these species will likely increase as the world relies more on fish farming – and less on depleting wild fish stocks – to feed the growing appetite for seafood.
Grubbly Farms’ business plan isn’t just about creating more nutritious and sustainable animal feed, Warner said. It’s also looking to tackle America’s billion-dollar problem with food waste – produce and leftover foods being tossed away by businesses and homes and clogging up landfills at the rate of 52m tons per year. Warner is feeding the larvae fruit and vegetable pulp from a local juicery, and the company has also recently started working with a bakery to add days-old bread to the mix. Warner estimates that once production is up-and-running, they will use around two tons of food waste a day.
Image from Vimeo
Recently I was introduced to a small online business that sells handmade women’s boots and bags called Kakaw Designs. Seth met the company’s founder, Mari, before his work at the school they both taught at in the Galapagos four years ago and mentioned the ethical concept of her business.