People who contributed to this project
My first ally in this project was Pablo Paster, a columnist at Treehugger.com and co-author of a recent study calculating the carbon footprint of wine. Pablo helped me design the study and pointed me to various tools and studies that helped form the carbon calculations. (Pablo even graciously wrote about my work on Treehugger.)
Along the way I spoke with Spring Keim, office manager at Denver Tofu, Jerry Angst and Christin Pratt at Harmony Agricultural Products, Lonnie Miller, organic farmer at Miller Farms in Ohio, and Lester Hasart, a conventional farmer in eastern Colorado (pictured above) who graciously opened his home and fields to me. They were all extremely helpful, readily providing me with information even without really understanding what I was doing.
I also spoke with fellow researcher Nathan Fiala, whose Greenhouse Hamburger story came out in Scientific American at just the right time. Gidon Eshel, a geophysicist at Bard College (and author of "Diet, Energy and Global Warming"), cheerfully helped me try to come up with a baseline for my work based on his own research. And William Shurtleff, author of the Book of Tofu and head of the SoyInfo Center, took the time to discuss what he thought I might find in my study.
Finally, my MA committee at the University of Colorado gave great feedback, help and encouragement: Nabil Echchaibi, Deserai Crow, and Maura Troester. Thanks for everything.
All photos on the site ©Tiffany Plate.
Along the way I spoke with Spring Keim, office manager at Denver Tofu, Jerry Angst and Christin Pratt at Harmony Agricultural Products, Lonnie Miller, organic farmer at Miller Farms in Ohio, and Lester Hasart, a conventional farmer in eastern Colorado (pictured above) who graciously opened his home and fields to me. They were all extremely helpful, readily providing me with information even without really understanding what I was doing.
I also spoke with fellow researcher Nathan Fiala, whose Greenhouse Hamburger story came out in Scientific American at just the right time. Gidon Eshel, a geophysicist at Bard College (and author of "Diet, Energy and Global Warming"), cheerfully helped me try to come up with a baseline for my work based on his own research. And William Shurtleff, author of the Book of Tofu and head of the SoyInfo Center, took the time to discuss what he thought I might find in my study.
Finally, my MA committee at the University of Colorado gave great feedback, help and encouragement: Nabil Echchaibi, Deserai Crow, and Maura Troester. Thanks for everything.
All photos on the site ©Tiffany Plate.