Forests are valuable for many uses, including timber, clean water, wildlife habitat and recreation. Stresses on U.S. forests include wildfires, pest invasions and development of private lands.
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Reports about trace amounts of pesticides, like the EWG’s Dirty Dozen, can leave people afraid to buy fruits and vegetables. But the hype is often overblown.
Does making healthy food accessible actually affect what people purchase and what they eat? The answer is a little more complicated than you might think.
Les contributeurs les plus fréquents
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Associate Professor of Political Science, University of Richmond
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Associate Professor of Agriculture and Human Sciences, North Carolina State University
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Visiting Scholar, School of Behavioral and Social Sciences, Arizona State University
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Professor of Law, Villanova School of Law
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Associate Clinical Professor of Pediatrics at Albert Einstein College of Medicine, Yeshiva University
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Research Assistant, Michigan State University
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Assistant Professor of Fish and Wildlife Conservation, Virginia Tech
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Lecturer and Assistant Specialist in Cooperative Extension, University of California, Davis
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Master's student, Virginia Tech
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Professor of Law, William S. Richardson School of Law, Author of Skimmed: Breastfeeding, Race, and Injustice, University of Hawaii
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Senior Research Associate, Boise State University
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Professor of Forestry and Environmental Conservation (Forest Resource Management and Economics), Clemson University
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Researcher, Department of Animal Science, University of California, Davis
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Ph.D Student in Ecology, Colorado State University
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Director and Endowed Chair of Center for Research on Ingredient Safety, Michigan State University
