Week of Eating In

Some things, like cooking with and for the community, and supporting small farms going against the industrial agricultural grain, are just more important than choosing sides, eating out, or in.

The more we hit the road, the more we press the brakes on preparing meals ourselves. For all their convenience, though, I don't see anyone raving about the great choices of readily available food at roadstop food courts and airports.

Before you even think about picking up that spatula, make sure you have all your bases covered. To assist you in your cooking ventures during The Week...

Preparation is everything, whether it's for entering a meeting or meeting your daily caloric intake. How odd that for many of us, we'd more readily prepare for business relationships than the relationship that we have with food.

It's the first day of the Week of Eating In challenge, and I'm taking it easy like Sunday morning. Only it's Monday. I was really craving an egg and cheese for some reason, but what I got instead was ten times better.

In an official capacity, I should be waxing poetic about farmers markets here. Indeed, there is an unexpected bounty of winter fare to be found among ...

Forty percent of all food produced in the United States is thrown out. Stick to these tips, though, and you'll be a lean, green, at-home eating machine.

HuffPost Green readers have shown that they are totally engaged on topics like the local food movement, sustainable agriculture, factory farming, seaf...