I've been meaning to get to Michel Nischan's restaurant The Dressing Room in Westport, Connecticut, for years. I first met him when he was the chef at...
As certified organic farmer Greg Schwartz spoke to me on the phone last week from his front porch in picturesque Damascus, Pennsylvania, he lamented over the big natural gas drilling rig staring him down.
Apply sunscreen. Don't apply sunscreen. Avoid the sun. Get more vitamin D from the sun. Sunscreens are toxic and don't work. Sunscreens are essential...
Certified Health and Nutrition Counselor and author Cynthia Lair is in my kitchen today, chatting about cooking curiosity and ditching the all-white d...
Tomorrow, August 7, is National Mustard Day. Now, that's something to celebrate in these hot days of summer. I like mustard. I especially like yellow ...
Who's the lucky winner of my newfound loyalty? Walnut Acres baked beans, made with 100 percent organic ingredients and flavored with that essential baked-beany twang.
By guest blogger Annie Spiegelman, a.k.a. the Dirt Diva. Last month I had the privilege of signing copies of my new book, Talking Dirt, (Penguin Grou...
Alison Grantham is in my kitchen today, sharing her insights from testing organic and chemical agriculture, and her surprising chocolate-and-vegetable...
My doctor seems genuinely interested in me and my health, and listens to my often bizarre and controversial thoughts and questions. Really listens. Without judgment.
For my littlest one's birthday, we went fishing. She really wanted to try it, and was growing tired of just fishing in her bathtub with plastic fish. ...
By guest blogger Ed Bruske from The Slow Cook. What kind of lunch could you make for $1? That's approximately the amount schools have to spend on in...
This summer, on our trip to Tennessee, I was determined to find the best fried chicken I could find. (Well, within reason. I mean, even I can't stomach fried chicken every day).
Today Max Goldberg is in my kitchen, talking about his views on healthy clean living and clean water. Max writes a blog about organic food and health...
I have mixed feelings about golf, and mostly mixed negative feelings at that. My father never played it, but as a young workingwoman, I really used to...
Today I'd like to share an excerpt from Organic Manifesto. We can feed the world with organic foods and farming. Despite the propaganda churned out b...
By guest blogger Ed Bruske from The Slow Cook. For Part 1, read here. Earlier this summer, I spent a week outside Denver, Colorado, sitting in on a "...
You've heard me say it before: I love fried chicken (in moderation, of course). But the chicken recipe's got to be worth it. To me, the perfect fried...
Nearly three years ago, a photo of an albatross chick changed Beth Terry's life. The bird's stomach had exploded from eating disposable plastic bottle...
Remember when you were a kid and you got all hot and sweaty from running around outside, and you smelled like crushed grass, dirt, and salt, and you w...
This clean, quick, and easy recipe tastes just like my childhood summers to me. My mother used to make it, and I always loved it--even after I learned...
It's tomato time. Tomato plants in gardens around the country are lightening their loads, as their tasty treats ripen and eager gardeners pluck the f...
