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We are Big Idea Hunters…

We live in a time of information abundance, which far too many of us see as information overload. With the sum total of human knowledge, past and present, at our fingertips, we’re faced with a crisis of attention: which ideas should we engage with, and why? Big Think is an evolving roadmap to the best thinking on the planet — the ideas that can help you think flexibly and act decisively in a multivariate world.

A word about Big Ideas and Themes — The architecture of Big Think

Big ideas are lenses for envisioning the future. Every article and video on bigthink.com and on our learning platforms is based on an emerging “big idea” that is significant, widely relevant, and actionable. We’re sifting the noise for the questions and insights that have the power to change all of our lives, for decades to come. For example, reverse-engineering is a big idea in that the concept is increasingly useful across multiple disciplines, from education to nanotechnology.

Themes are the seven broad umbrellas under which we organize the hundreds of big ideas that populate Big Think. They include New World Order, Earth and Beyond, 21st Century Living, Going Mental, Extreme Biology, Power and Influence, and Inventing the Future.

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Big Think’s contributors offer expert analysis of the big ideas behind the news.

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Big Think’s Edge learning platform for career mentorship and professional development provides engaging and actionable courses delivered by the people who are shaping our future.

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Marion Nestle:  Well I think anybody who has ever farmed is aware that there are pests.  And sometimes there are a lot of pests and they’re very hard to control.  And it isn’t that organic foods are produced without pesticides.  They are produced with pesticides.  It’s just that they’re ones that are less harmful to the environment.  They don’t last as long.  They’re biodegradable.  They’re not as toxic.  They’re not as harmful.  And that’s why the list of what’s allowed and what’s not allowed is so important and so deeply fought over.  I think what has been shown is that organic producers are able, with the tools they have available, to make their fields almost as productive – certainly within 10 percent of the productivity of conventional fields.  It’s done in a way that’s more labor intensive.  That’s why organic foods cost more.

 

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