NATIONALGEOGRAPHICWebelieveinthepowerofscience,exploration,andstorytellingto changetheworldChris JohnsGaryE.KnelDitonmCtSusan GoldbergInspireSCINCEALOnAOTeryDGarIluminate MroanMooMANAGING EDITOn: David Brindley ExECuTVE EDITOR ENRONavENT: Dennis R, Dimick,DIRECTOR OrTeach srucarow: Melina Gerosa BelowsPprocnapcSarahLeen.ExecumEEpon NrwsANnraunesDavidLindseCUTIVEEDITORSCIENCE: Jamie Shreeve,EXECumVE EDITOR CARTOGRAPIY,ART AND GRAECs: Kaitin M, YarnaSiNG: Terry AdamisonCron: Dan Gilgoff. suonT-ronM Dinecton: Margaret GICICHty or stArr: Tara BunchMarlaConePatrricia Edmonds, Erika Engelhaupt, Peter Gwin, John Hoeffelmons: Betty HudsorOlerermy Berin Eve CorrtCoNTENr: Chris Johnga Nunez, LaThe NationalParker, Rachel Harfigan Shea,Daniel Stone,A. R.Williams, Catherine Zuckeman.conrnimumwcTALENTANDT:ThomasA.SablcGeographicayDdDanmens:RobertDraper,CynthiaGomeCraig Welch, SPeCIAL INVEsTIGATIONSrmAvce: Michael UliceBryan Christy.aouresmaorc Lynn Feldmann, Becky LittleSocietyOpensnove: Tracie A Winbiglerrons: Ken Geiger (Technologyt Whitney C. Johnson (Magazineninrcis a global non-UsINEss MANAGERcJenny Trucano. sENOR PHOTo EDTORS: Katthy Moran (Naturaf History, Kurtprofit membershipChAR: John FaheyMutchler (Sciencbard,Todd JamesEizabethKrist,SadieQurprganization. WeMichael Nichols.AdisnCoakdey.EnToRATLHeOaCtwAHale, Mark TRcMaryMcPeak.DiaTAcardSemueLphoMGPinspire through: DavidMathews,Keni Yamaguchi.GrrcElizabethGrGaryKMariEgmio,exploration,rmuiows:DavidGuttenfelder.LynnJohnson.PaNickten.CoryRichards.BrianSkeoneMioBnon:Edward Benfield,MelodyRowel,Jake Rutherford,Elena Sheveiko,Jenna Tumerilluminate throughMuroyPeterH.Raven.EdwardP.Roski.Jr.JoeyWolfkFrederickJ.Ryal, Jr., Ted Waitt, Anthony Astories,and,Wiliams, Tracy R. WolstencroSIGN DIRECTOR: David Whitmore(EDITons: John Baxter, Elaine HL BradleSEOROalways, teachusrs:ScottBurkhard,BettyClayman-DeAtleySandiOwatverot-NuzzHannanTakDuINIsRAnoN: Cinde ReichanRn:GaryEKnelwcERMA: Patrick FNoonancs DEPUTYDIRECToR:ChiquiEsteban.PRotToN DIREcroR: Richard WoreASicdan JostGONLCARTnneocBrendan.P: Bechtel, Jack Dangermond, JohnOrsMarnGamache(Cartogaphy,JchnTomario (Ar/Graphi:HasFahey, Gilbert M, Grosvenor, Marilyn Hewsnando G. Baptista, ManuelCanales,JneN.Cookson,Lauren E.James,VirginiaWnarles0.1ay, Jr., Lyle Logan, Julie A.McGeeMason,Ryan MorrlasonTrest.MathewTwomblyrestRCHER:KelseyNoWWSKiMAPWilliam K Reilly, AnthonyA Wiliameeorons: Maureen J.Flyn, Michael Fry, Julie A ibinson, Gus Platis, Rosemary P. Wardey, GrIsrs: Emiy M, Eng, Daniela Santamarina, Arna Scalamogna, Lauren C. 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Think You're Having a Bad Day?Trust Us, It Could Be Worse .JANUARY1Crappy New Year!Fifth-centurymonkandmartyrTelemachussteppedintothe middle of a gladiatorial fight in Rome and tried tostopthehumanslaughter,onlytobestonedtodeathbythebloodthirsty audience unappreciative of the effort.JULY1.igi6NoDayattheBeach:IntheJawsofDeathCharlesEptingVansantbecameanunwittingAmericanoriginal, inamost borrificway:bewasthefirsttosiuccumbtoasharkattack inthe nontropical waters ofthe continental United States.Bad Daysin Historyistoryisfull of struggleandtriumphdetermination and discovery,.courageAGLEEFULLY GRIMCHRONICLEandrevolution,andlet'sfaceit-somereallyOfMISFORTUNE,MAYHEM,QndMISERYreally bad days. In this wickedly entertainforEVERY DAYoftheYEARingbook,best-selling author and historianMichael Farquhar chronicles theworstoftheworst for each dayof theyear.TheAlsoinmishaps rangefrom eyebrow raising toEbookworld changingthink Vegas hotelier SteveWynn's unfortunaterun-in withapricelessPicasso to Napoleon's frost-ridden, troop-depleting defeat in Russia.For anyone who's had a rough time, thischarmingrompthrough history's gloomieruthorofATmsnofRojaanaaside will be grand companyMICHAELFAROUHARAVAILABLEWHEREVERBOOKSARESOLDInationalgeographic.com/booksNATIONAL口GEOGRAPHICfLike us on Facebook:Nat Geo BooksFollowus on Twitter:@NatGeoBooks2015 Nation
History is full of struggle and triumph, determination and discovery, courage and revolution, and let’s face it—some really, really bad days. In this wickedly entertaining book, best-selling author and historian Michael Farquhar chronicles the worst of the worst for each day of the year. The mishaps range from eyebrow raising to world changing—think Vegas hotelier Steve Wynn’s unfortunate run-in with a priceless Picasso to Napoleon’s frost-ridden, troopdepleting defeat in Russia. For anyone who’s had a rough time, this charming romp through history’s gloomier side will be grand company. Like us on Facebook: Nat Geo Books Follow us on Twitter: @NatGeoBooks © 2015 National Geographic Society Think You’re Having a Bad Day? Trust Us, It Could Be Worse . . . AVAILABLE WHEREVER BOOKS ARE SOLD I nationalgeographic.com/books Fifth-century monk and martyr Telemachus stepped into the middle of a gladiatorial fi ght in Rome and tried to stop the human slaughter, only to be stoned to death by the bloodthirsty audience unappreciative of the eff ort. JANUARY 1 Crappy New Year! JULY 1, 1916 No Day at the Beach: In the Jaws of Death. Charles Epting Vansant became an unwitting American original, in a most horrifi c way: he was the fi rst to succumb to a shark attack in the nontropical waters of the continental United States. Also in Ebook
3QuestionsTheFutureofFoodnationalgeographic.com/3QWhy Food IsEverythingChef Jose Andres moved from Spain to theUnited States two decades ago. Known forintroducingSpanishtapastotheAmericanpalate, he's also hosted cooking shows andtaughtat Harvard (as well as bloggedfor usattheplate.nationalgeographic.com)..Andres,45,owns20restaurants,buthispassionforfeeding people continues longafterthetableshave been cleared.Youfounded a humanitarian organization,World Central Kitchen. What drives yourcommitmenttofeed the hungry?Myinspirationcomesfromtheunknownnames,thepeople who help, day in and day out, and don'texpectanything inreturn.OnethingIdidwasgotoHaitiaftertheearthquaketocookforpeople.Ithinkweall shouldbecommittingapartofourtimeforthebettermentofthe lives ofothers.This should bea mission statementofhumanity,becausewe can all probablydothe samewith a little bit less, and that littlebit less can behugefor somebodyelse.My wife and I used our own moneytocreateWorld Central Kitchen.Why does food education matter?Food is national security. Food is economy. Itisemployment,energy,history.FoodiseverythingIf we approached manyof today's issues understandingthisimportance,we'dbemakingmuchbetterdecisions.Ibelieve everybody should be aware, not just of the foodtheyeatbutoftheimplications ofeating it.Do yousee afuture where sustainablechoices will be accessibletomorepeople?Ido, but I think there are problemsin the way we thinkaboutcities,for example.If we created huge areas offarm-land,especiallyinpoorerplaces,itwouldmakebetterfoodmore affordable.Whatifparts of NewYork and Washing-ton,D.C,werefarms?Iunderstandnobodywantstodothat and it might sound crazy,but if we were smart abouteating locally and sustainably, we would do great things.ALENGMSTAFRPHOTO:REBE
Why Food Is Everything Chef José Andrés moved from Spain to the United States two decades ago. Known for introducing Spanish tapas to the American palate, he’s also hosted cooking shows and taught at Harvard (as well as blogged for us at theplate.nationalgeographic.com). Andrés, 45, owns 20 restaurants, but his passion for feeding people continues long after the tables have been cleared. You founded a humanitarian organization, World Central Kitchen. What drives your commitment to feed the hungry? My inspiration comes from the unknown names, the people who help, day in and day out, and don’t expect anything in return. One thing I did was go to Haiti after the earthquake to cook for people. I think we all should be committing a part of our time for the betterment of the lives of others. This should be a mission statement of humanity, because we can all probably do the same with a little bit less, and that little bit less can be huge for somebody else. My wife and I used our own money to create World Central Kitchen. Why does food education matter? Food is national security. Food is economy. It is employment, energy, history. Food is everything. If we approached many of today’s issues understanding this importance, we’d be making much better decisions. I believe everybody should be aware, not just of the food they eat but of the implications of eating it. Do you see a future where sustainable choices will be accessible to more people? I do, but I think there are problems—in the way we think about cities, for example. If we created huge areas of farmland, especially in poorer places, it would make better food more affordable. What if parts of New York and Washington, D.C., were farms? I understand nobody wants to do that and it might sound crazy, but if we were smart about eating locally and sustainably, we would do great things. PHOTO: REBECCA HALE, NGM STAFF nationalgeographic.com/3Q 3 Questions The Future of Food
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TheFutureofFoodInfourcountrieswithfast-developingeconomies-Brazil,Russia, India,and China-the agricultural sector hasbecomeaproving ground forinnovation. Juergen Voegele,a WorldBank agriculture expert, predicts that"by transformingagriculture,wewill notonlymeetthechallengeof feedingninebillion peopleby 2050 but do so in ways that createwealth and reduce its environmental footprint."BRAZILSovbeans ontheRisePreservingtheAmazonrainforestisatoppriorityforBrazilThe rapid expansion of soybean and cattlefarming there duringthe1990sandearly2000sledtoalarmingratesofdeforestationOver the past ten years, however, with government support,activistsand farmers haveprotected more than33,000 squaremiles of rain forest-an area equal to more than 14 millionsoccerfields.Savingtheseforestshaskept3.5billiontonsofcarbondioxideoutoftheatmosphere.Yet even under these land restrictions, Brazil's soybean pro-duction has increased.The country is now the world's secondlargestproducerof thecrop.Howdid this happen?Farmersfocusedonefficiency.Usingnewmachineryandearlymaturingseedsenabledthemtosqueezeanadditionalplanting into the standard growing season. According to theU.S.DepartmentofAgriculture,Brazil's2014-15soybeancropwillhitarecord104.2milliontons,up8.6milliontonsfromtheyear before, as farmers make better use of their fields. Thisprogress,says the World Bank's Juergen Voegele,is an exampleof howproducing more food can be reconciled with protectingthe environment."-Kelsey NowakowskiBRAZIL'STonsperacre..1.3SOYBEANMilion tons produced...104.2YIELDMillion acres.77.8Projected0.7...tonsperacre17.4....milliontonsproduced24.2....millionacres1990-912014-15GrowingseasonPHOTO:ROBERT CLARK.GRAPHIC:NGM ART.SOURCE:USDAUSDADATACONVERTEDFROMMETRIC
Preserving the Amazon rain forest is a top priority for Brazil. The rapid expansion of soybean and cattle farming there during the 1990s and early 2000s led to alarming rates of deforestation. Over the past ten years, however, with government support, activists and farmers have protected more than 33,000 square miles of rain forest—an area equal to more than 14 million soccer fields. Saving these forests has kept 3.5 billion tons of carbon dioxide out of the atmosphere. Yet even under these land restrictions, Brazil’s soybean production has increased. The country is now the world’s second largest producer of the crop. How did this happen? Farmers focused on efficiency. Using new machinery and early maturing seeds enabled them to squeeze an additional planting into the standard growing season. According to the U.S. Department of Agriculture, Brazil’s 2014-15 soybean crop will hit a record 104.2 million tons, up 8.6 million tons from the year before, as farmers make better use of their fields. This progress, says the World Bank’s Juergen Voegele, is an example of how “producing more food can be reconciled with protecting the environment.” —Kelsey Nowakowski BRAZIL Soybeans on the Rise Tons per acre.1.3 Million tons produced.104.2 Million acres.77.8 1990-91 Growing season BRAZIL’S SOYBEAN YIELD 0.7.tons per acre 17.4.million tons produced 24.2.million acres 2014-15 Projected PHOTO: ROBERT CLARK. GRAPHIC: NGM ART. SOURCE: USDA USDA DATA CONVERTED FROM METRIC In four countries with fast-developing economies—Brazil, Russia, India, and China—the agricultural sector has become a proving ground for innovation. Juergen Voegele, a World Bank agriculture expert, predicts that “by transforming agriculture, we will not only meet the challenge of feeding nine billion people by 2050 but do so in ways that create wealth and reduce its environmental footprint.” The Future of Food