is a scientist, writer, and climate leader. She is the executive director of Rowan Institute, a nonprofit think tank focused on leadership in a hot, dangerous, and climate-changed world.
is a writer and editor who lives in southeastern Ohio. She is a contributing editor for the Economic Hardship Reporting Project, and the author of several books, including her debut novel,
is an ecologist for First Nations of British Columbia’s Central Coast, and an adjunct assistant professor in the School of Environmental Studies at the University of Victoria.
is a Seattle-based freelance writer and editor with a specialty in arts & culture, science, and lifestyle journalism. Her work has appeared in The Seattle Times, The Washington Post, Thrillist and
is a Korean American author who writes about trauma, race, and adoption. Her forthcoming novel “Everyone Was Falling” (Pent-up Press) is out September 2020 and her novel “Keurium” (Pent-up Press)
is professor of History and Communication at California State University, East Bay. His academic work primarily focuses on news media, propaganda, critical media literacy, and social justice pedagogies, and he
is director of Project Censored and the president of the Media Freedom Foundation. He has edited or coedited ten volumes of in the “Censored” book series and contributed numerous chapters
, introduced by Alain de Botton, is a compendium of writings from The School of Life Press bringing together a decade of research on emotional intelligence. Founded in 2008, The
is the executive director of Fibershed, chair of the board for Carbon Cycle Institute, and the author of “Harvesting Color.” A vocationally trained weaver and natural dyer, she creates hands-on curricula
is an immigrant advocate working along the southwest borderlands who uses his position to talk about issues related to immigration, affordable housing, and homelessness.
is an assistant professor at the University of California, Santa Barbara, where she focuses on sustainable food systems. She co-authored Grain by Grain (2019) with Bob Quinn, who is interviewed
holds a culinary degree from the Ballymaloe Cookery School. She spent time learning the ins and outs of sourdough while working in the sourdough bakery at Cafe Modern in Amsterdam.
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