I often hear people say they can't grow roses without chemicals, and to them I say "phooey!" Actually, I say, "of course you can!" All it takes is a l...
Anni Daulter is stopping by my kitchen today to talk about her mission to go organic, to share her must-have kitchen tool, and to make mouths everywhe...
The other week I had an event to go to at Fort Washington Park in Harlem, New York. It was the spring picnic for Bette Midler's New York Restoration P...
My kids eat their vegetables all the time. At least sometimes. I mean, they all go through phases of pickiness, but when it's all said and done, they eat almost every vegetable there is.
More than a month after BP's Deepwater Horizon oil spill, the oil continues to flow from the Gulf of Mexico to pollute the shores of America's once-be...
My dear friend John Grogan is in my kitchen today, chatting about eggplant steaks, vegetable chili, and the living and breathing kitchen tool he could...
I'm still obsessed with ice cream floats these days, and this blueberry float is one I've tried that is not only refreshing and delicious, but also so...
Now is the perfect time to start a compost pile. You can do it fancy or simple. And if you know me, you know I always prefer simple. Compost is the mo...
By guest blogger Annie Spiegelman (a.k.a the Dirt Diva) A recent study, conducted this spring in India, found a link between the disappearance of ho...
A recent test by the Environmental Law Foundation found higher than acceptable levels of lead in both organic and "conventional" juices and baby foods. What are the effects of too much lead?
Marta Teegen, the author of Homegrown: A Growing Guide for Creating a Cook's Garden (Rodale, 2010), is stopping by my kitchen today. Check out her cri...
Very soon, the sour cherries will make their fleeting appearance at local farmer's markets. If we are lucky, they will be out for two to three weeks. ...
I've tried many methods of disciplining children over the decades (yes, I've been a mom of three different 3-year-olds over a period that's spanned 20...
Guest blog by Laura Klein, publisher of OrganicAuthority.com. There's so much to say about sunscreen--beyond how essential it is. That's because the...
I would much rather stay in a tent than in a bad hotel. And I love the taste of food cooked over a wood fire. I'll tell you on Friday about how I cook trout over a fire. But in the meantime, you might want to start planning your campout.
Martha Rose Shulman, author of Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine (Rodale, 2010), is chatting with me in my kitchen today.
Who knows what is going to happen to our seafood-eating habits over the next decades, thanks to the Gusher in the Gulf. Fortunately, trout is a freshwater fish, and according to a sustainable seafood guide, it is totally good to eat.
The other day I was weeding my asparagus patch. Asparagus takes three years to get going enough for you to start eating it. The first year you plant a...
By guest blogger Ed Bruske from The Slow Cook One school serves chicken nuggets, frozen in a distant factory and reheated for a few minutes in the ov...
How would my homemade organic ziti compare in taste and price to either homemade chemical or frozen processed ziti? We cooked two zitis: my homemade and a Celatano's frozen white pasta ziti.
