via Forbes by Robin D. Schatz Jam made with bacon scraps; fish jerky that turns unwanted fish into something delicious; granola bars and snack puffs crafted from spent brewing grams. These are …
Don’t repeat the mistakes of 1918
via Boston Globe by Carol Rose and Robert Greenwald During the 1918 influenza pandemic, local governments in the United States placed special placards on the doors of homes where sick people …
The covid-19 crisis is going to get much worse when it hits rural areas
via The Washington Post By Michelle A. Williams, Bizu Gelaye and Emily M. Broad Leib Michelle A. Williams is dean of the Harvard T.H. Chan School of Public Health. Bizu Gelaye is an …
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HLS clinics and students fight for the most vulnerable amid COVID-19
via Harvard Law Today by Brett Milano For the Clinical Program at Harvard Law School, the past weeks of the COVID-19 pandemic have been a time to mobilize. As the clinics have moved to working …
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Waste not, want not
via Harvard Law Today by Emily Newburger During a pandemic, a lot of things come to a halt, but one thing that never ceases is our need for a reliable supply of safe, nutritious food. Harvard Law …
Emily Broad Leib named clinical professor of law
via Harvard Law Today Emily Broad Leib ’08, founder and director of the Harvard Law School Food Law and Policy Clinic, has been named clinical professor of law at Harvard Law School. She was …
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