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Articles by Ashley Braun

Ashley Braun is Grist's News Producer and (unofficially) its Official Puntificator. She's also a science nerd, a lazy runner, an organic container gardener, and an accidental "expert" on topics like cross-country relationships and social media.

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  • Send in your green questions for Grist for Earth Day answers

    Got a burning green question Grist hasn't answered yet? (Hard to believe, I know.) Think quick because you have until 3 PM Pacific today to send 'em in because our big brains -- along with a few other online eco-friends' -- will be answering them in a video montage for Earth Day.

    Ashley Braun Culture

  • Power Down for the Planet video contest issues challenge for greener computing

    As an online-only publication using tree-free pencils (also known as “computers”), Grist is familiar with the energy-sucking pitfalls of internet technology. Which is why we think it’s so swell that […]

    Ashley Braun Culture

  • Join new climate-action Facebook application, win rewards

    If you haven't already heard, Grist is tickled to be the editorial sponsor of Hot Dish, a climate change news-'n'-activism Facebook app that has all the cool kids talking. It's the brainchild of online social media and news aggregator NewsCloud, made possible by a grant from the John S. and James L. Knight Foundation. (Yours truly even had a hand in it.) Hot Dish is where online news meets real-world action to fight climate change.

    Grist helps drive the conversation around the day's top climate change news, and Hot Dish enables users to share it with each other within the comfy confines of Facebook. But wait -- there's more! Users can join the Action Team to complete challenges and earn points by, say, writing to a congressperson, setting up composting, or volunteering with an environmental group.

    Ashley Braun Climate & Energy

  • On the importance of getting personal with your food

    Real food doesn't often compete with the delicious paper-and-ink smell of bookstores, but last Saturday, chefs, farmers, photographers, and writers filled Seattle's Elliott Bay Book Company with their wares: two appetizing reads. The back-to-back book events featured the authors of Chefs on the Farm and Edges of Bounty.

    One lesson I walked away with that day was that food is only as good as the relationships on which it's based. These relationships can be between soil and seed, eater and herb, farmer and goat, or even you and your neighbors. Both books' authors reinforced this idea and went on to suggest that diverse, well-tended, and personal relationships produce the best meals and the best stories.

    Ashley Braun Food and Agriculture