CULTIVATING CHANGE: Many people are interested in getting their food locally, but what about energy? The Leopold Center has been helping the University of Iowa cultivate locally-grown biomass for power on campus, while another new model is taking local food to the workplace. Meanwhile, Director Mark Rasmussen looks at complicated chemical interactions and what could be their environmental consequences. Distinguished Fellow Fred Kirschenmann offers strategies for living in a hotter world.

OTHER FEATURES: We asked researchers how they would improve soil health. You'll also learn about the impacts of a program to reach landowners, a report from our local food conference, and a new exhibit at Reiman Gardens.