Environment
Andromeda Brooks is changing the way we look at vacant lots.
Tired of staring at the litter outside her window, Brooks decided to turn a blighted lot at Chanslor Avenue and First Street into an experiment in urban agriculture.
Food Day is a new national initiative created by the Center for Science in the Public Interest. It’s dedicated to teaching Americans to eat healthier foods and educating them about health issues that are preventable by eating well.
A group of environmental, municipal and educational organizations say the eucalyptus trees in the East Bay Hills are a fire hazard that must be gotten rid of. Activists disagree.
After the deadly San Bruno pipeline explosion five years ago, Pacific Gas & Electric Co. launched a statewide upgrade to its gas safety program. Richmond will receive its PG&E pipeline safety makeover in the upcoming weeks. PG&E said it was introducing its Community Pipeline Safety Initiative to improve access to transmission lines for first responders in the event of an emergency, partly by removing or replacing trees. The utility said Richmond has 43 trees on public property needing replacement, while…
Families braved a chilly wind billowing across the bay Saturday to learn about nature conservation at the 12th annual North Richmond Shoreline Festival. The free event was held at the Point Pinole Regional Shoreline Park in north Richmond.
Oakland and Richmond residents sweltered Thursday through another unseasonably hot day, but finally started to feel some relief as temperatures started to cool off.
This year is the driest in recorded history in California. This has forced the East Bay Municipal Utility District (EBMUD) to declare a stage 4 drought, the highest stage ever announced in the area, although even higher stages can apply if the drought gets worse. EBMUD is asking East Bay citizens to cut down their water usage. Water is a vital resource to survive. But most of the water on Earth is salt water and not directly usable for humans. Only about…
It was a sunny Wednesday afternoon in April at the Richmond College Prep School, and the fourth grade students were divided among three tables near the outdoor garden. In front of the tables was a mobile kitchen called the Charlie Cart that can roll from classroom to classroom. Each table had placemats, bowls, cutting boards and the cooking lesson for the day. The students were making spring salad with garlic vinaigrette. As for the Charlie Cart, imagine a kitchen, shrunk…