Whether about wheat or meat, sugar or starch, calories or carbohydrates, this fat or that fat, we seem to have an insatiable appetite for mere grains of truth about diet and health, rather than the complete recipe.
With fall in full swing, time feels more scarce than ever. Yet, when we're busiest is actually when we most need nourishment to fuel our bodies through the day.
If we must look for an ideological culprit for the horrific way we treat animals in factory farms in our contemporary culture, we would do well to blame both the Industrial Revolution and free market economics -- products, not of Christianity, but the secular Enlightenment.
We are omnivores. That's how we're built. There is no dilemma if we are true to ourselves and, at the same time, full of gratitude for all the life forms on this planet, with special gratitude for the edible ones
Chloe created a vegetarian club at her school and continues to improve it. She explains, 'you can't be a good activist if you can't learn from your mistakes.' Chloe's passion is helping other youth show their compassion for animals and for the planet.
In the spirit of setting a good example for my children, my colleagues and promoting healthier options, here are a few ideas to keep in mind when thinking about what you want to be feeding yourself and your children during the trick-or-treating season:
The first thing you see is the pink poodle prancing like a princess. Her Liberace collar dances in the sunlight, nearly blotting out her pipsqueak escort, a Pomeranian promenading in a mohawk.
Say you wanted to create tasty vegetarian Halloween snacks that looked exactly like chopped-up human fingers: Well, voilà. I got this idea while touring the Hodo Soy Beanery in Oakland, California last week.
Grocery Manufactures Association was recently sued for not disclosing the donors behind GMA's $7 million-plus donation to stop I-522, which would require genetically-engineered foods to be labeled. The judge threw out that case on a technicality. But then, Big Food's arrogance got the best of them.
Dear Silicon Valley Foodists: I double dare you!
As a city that leads the country in AIDS cases per capita and also has one of the highest cancer mortality rates in the country, it is crucial for those living with critical illness to have access to healthy food options.
In this recipe, the garlic and ginger shine through, but the overall taste is not spicy.
The succulent fennel-roasted apples make every bite of this autumn salad a true celebration of fall's bounty.
Pasta e fagioli, at least the way I like to make it, is more like a soup, or stew.
As a visit to any of the nation's best vegetarian restaurants will affirm, there's never been a better time to eat your veggies.
Just the right amount of spice and a touch of fresh cilantro make this chili super tasty, and the recipe happens to be vegan and gluten free!