vegetarian

By Maya Moore 

Blight Hernandez is a master of turning everyday trash into something of value. A Southwest Detroit native, Hernandez has called himself an artist since he was 6. Now a full-time working artist for five years, his sustainable business is called Be The Light. It’s born out of intention and focused on higher consciousness, keeping things out of the landfill, and making things that people love, Hernandez said.

The post The sustainable art of Blight Hernandez: ‘No waste’   first appeared on Great Lakes Echo.

By Donté Smith 
The Great Lakes, a vital freshwater expanse for millions, face an ongoing environmental crisis. Beneath the vast waters lies a significant threat: pollution stemming largely from agricultural runoff. This flow of excess nutrients like phosphorus and nitrogen contributes to harmful algal blooms and expanding “dead zones,” jeopardizing ecosystems, water quality and public health across the region. Amidst these challenges, Barn Sanctuary in Chelsea, Michigan, works to make a positive impact on the region. Tom McKernan, sanctuary co-founder and operations director, wants the farm to stand as a living model where animal welfare and ecological stewardship aren’t just compatible, but linked.

The post Empowering environmental stewardship: Barn sanctuary champions compassion and Conservation first appeared on Great Lakes Echo.

A new downtown café hopes to encourage Londoners on the go to choose healthy food options, its owner says.

Portobello mushrooms are a popular variety of mushroom, known for their dense texture, great flavour and their size.