"Akbil knows the value of your kuru?" (the Turkish equivalent of pennies), says this ad from Istanbul's transit agency. Photo via ?ETT.
Besides holding more than 12 times as many inhabitants and being way, way bigger, I like to tell people, Istanbul is a lot like my hometown of San Francisco -- geographically, at least. From my neighborhood on the city's European side, I can look across the sparkling waters of the Bosphorus to the industrial shipyards and, above, the greener, more residential hills of the Asian side, a view reminiscent in many ways of that from San Francisco to the Port of O...Read the full story on TreeHuggerPosts Tagged ‘Hometown’
The City in Your Pocket: Daily Kos Praises Istanbul’s Akbil System, Turkey’s Rail Plans
Sunday, August 2nd, 2009
"Akbil knows the value of your kuru?" (the Turkish equivalent of pennies), says this ad from Istanbul's transit agency. Photo via ?ETT.
Besides holding more than 12 times as many inhabitants and being way, way bigger, I like to tell people, Istanbul is a lot like my hometown of San Francisco -- geographically, at least. From my neighborhood on the city's European side, I can look across the sparkling waters of the Bosphorus to the industrial shipyards and, above, the greener, more residential hills of the Asian side, a view reminiscent in many ways of that from San Francisco to the Port of O...Read the full story on TreeHuggerGetting Greener with America’s Best BBQ
Friday, July 31st, 2009
I come from a “barbecue town.” Correction, I come from, arguably, The Barbecue Capital of the Free World. This is, of course, Kansas City. Now, all of you in Memphis can protest along with the Brisket Brigade from Texas. But, there it is. I’ve thrown down the grill mitt.
Because of my location, I can stand on just about any corner of my hometown, inhale deeply, and smell wood smoke and meat. If you are of the meat-eating persuasion, and know your ‘cue, then you know the power of this smell is enough to make you forget all about green concerns and dive onto a platter of ribs like a starving dog on a meaty bone.
Problem is, few of these establishments are using sustainable, ethically-raised meats, and well, wood smoke is not the most environmentally-friendly cooking method. I’ve had to give up the very culinary tradition my hometown is world famous for. It’s tough being an ethical eater sometimes.
How does an eco-conscious omnivore with a weak spot for ribs get around this?