Articles by Joshua Frank
We found 5 results.
Ghosts in the Propaganda Machine
Jeffrey St. Clair and Joshua Frank - CounterPunch,
8 Jan 2018
5 Jan 2018 – Is this what online journalism looks like in the era of Russiagate fever? A fake writer catfishes CounterPunch and a dozen other online websites. A handful of her articles are published over a two-year period. Jeffrey St. Clair and Joshua Frank expose an entire network of internet trolls.
→ read full articleHanford’s Leaky Nuke Tanks and Sick Workers, a Never-Ending Saga in the U.S.
Joshua Frank – CounterPunch,
9 May 2016
Hanford is the most radioactive site in North America and is thereby always toxic. But what is news is how dangerous and negligent the remediation efforts at Hanford continue to be. In 2014 more than 40 workers suffered ailments caused by chemical exposures and last March 26 workers were sent to a hospital or clinic.
→ read full articleThe Sadism of the Japanese Dolphin Slaughter: The Blood-Stained Shores of Taiji
Joshua Frank - CounterPunch,
27 Jan 2014
The shores and ocean waters were stained a blood red as the annual dolphin slaughter in Taiji, Japan commenced. As of late-January, over 250 dolphins were netted, including a very rare albino calf. Another three dozen were killed for their meat, and the killing, despite media reports to the contrary, continues.
→ read full articleIs There Anything Truly Sustainable or Humane About Eating Meat?
Joshua Frank - CounterPunch,
15 Jul 2013
What’s the truth behind the label? Can meat ever really be sustainable? Is purchasing local a good thing for the environment? Not always, says activist, author and educator Lee Hall, who serves as legal affairs VP for Friends of Animals.
→ read full articleIs There Anything Truly Sustainable or Humane About Eating Meat?
Joshua Frank - AlterNet,
10 May 2010
Natural food sections in our grocery stores are chock full of them. The ethical foodies seek them out. They’re intended to inform the consumer about where our food comes from and how it’s produced: “Sustainable,” “organic,” “free-range,” “local” products — we’ve all seen the terms and we hope they genuinely convey what they imply. But what do they really mean? What’s the truth behind the label? Can meat ever really be sustainable?
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