Greenseedling is on winter break until late January. During this time, we encourage you to relax with a cup of hot chocolate and explore the archived material, comment on articles, or send us an email letting us know what you think. We’ll be back soon with fresh stories *and* coming soon –...

Have you ever worked outside in your flowerbed on a day when the sun never seems to disappear into the clouds? As you dig up old plants and replace the empty spots in the soil with fresh flowers you think to yourself, “If this shade tree wasn’t here, I might just pass out from exhaustion!”...

The rising atmospheric temperature that the world is currently experiencing may be offset by something as simple as increasing the number of “green spaces” present in our cities. The findings come from a study done at the University of Manchester lead by Dr Roland Ennos, a biomechanics expert...

Over Thanksgiving break, I was at my Aunt’s house in Southern Illinois and after stuffing myself with turkey, mashed potatoes, and pumpkin pie, I still found the need to check out the fridge, and I am glad that I did.

Inside, I found what has now become a delicacy for me amongst the fruit...

Two of the most common ways to minimize pests in crop fields are spraying insecticides and the use of Bt-toxin plants. Bt-toxin plants are plants that contain genes from the soil bacterium Bacillus thuringiensis (hence the “Bt”). The genes from Bt, when inserted in a plant, produce a toxin that...

Recently I’ve noticed the word ‘wholegrain’ on most breads, cereals and crackers at the grocery store. Even white bread is now ‘wholegrain’ white bread. What started this trend? Why does that one word automatically make the same white bread seem more nutritionally appealing? It’s because...