Recently, after a trip from a New York City Persian restaurant Elena realized she had she could use to make a delicious and healthy meal for four.
There are more organisms in a teaspoon of healthy soil than there are people on the planet! Each of these organisms, including earthworms, bacteria and fungi, has a special role to play in building a healthy, resilient soil community that is pest- and disease-resistant, soaks up water like a sponge, and provides nutrients to growing crops.
Food production and distribution are not inherently destructive. Agriculture can also be a major source of carbon sequestration and a builder of biodiversity and ecological resilience. But moving in the direction of a sustainable and equitable food system requires reining in the power of transnational corporate agribusiness.
Happy Thanksgiving to all and remember that very person who grew that food for you each day you sit down to eat. It was a farmer who did the work to get you your food. Thank that farmer every day for you what you are lucky to have.
Waterbar in San Francisco As 2013 speeds rapidly to a glorious fork in the road and the path to 2014 comes into much clearer view, reflection see...
Sustainability is a big word that means a lot of different things to a lot of different people. Companies from Monsanto to McDonald's cloak themselves...
There's now a good answer for impact investors who wonder where to look for deals in sustainable seafood and ocean preservation: Fish 2.0. Last wee...
A probiotic snack with no calories? What's not to love?
Food--and how it is grown -- has a lot to do with climate change. Industrial agriculture produces around a quarter to a third of the world's food. It emits around a quarter of the world's greenhouse gasses.
Maybe this year you'll make a side using local ingredients, and next year you'll forgo the frozen turkey for a fresh main course option, maybe even seafood as the pilgrims would have done.
Shrimp account for nearly a quarter of the nation's seafood consumption. But these numbers do not bode well for the sustainable seafood movement because shrimp is a tough item to source responsibly in the quantities it is currently consumed.
In September of 2013, 'Imiloa Astronomy Center of Hawai'iwas the site for a pāʻina, a gathering, hosted by Huffington Post and Civil Beat announcing...
If you happen across a café that serves THRIVE Farmers Coffee, your cup may as well be served straight from the worn hands of the Costa Rican farmer that grew the beans for its brew. And he would definitely be smiling.
Our generation's ability to produce better food that is accessible, affordable, just and fair will determine our footprint and legacy more so than our ability to teach every child how to solve a quadratic equation. We shouldn't have to choose, but we may have to.
In her mind, Susan fulfilled her job of putting a hot meal on the table for her family. Nobody ever starved, she noted. Susan is right. Her kids did eat three "square" meals a day. But they each went out into the world without knowing how to prepare one. I should know; I'm her daughter.
Chef Alex Thomopoulos's approach to food is not harping on what she cannot eat, but celebrating the ingredients she can use to make tasty and unique meals.
Sometimes, when we talk about sustainable seafood at Shedd, people wonder why we include the Great Lakes. After all, when people think about seafood, images of fishing boats along the Atlantic or Pacific coasts often come to mind.