The Secret Truth About Diners

Joel Schwartzberg, 07.21.2008

Just like everyone in the Northeast has a favorite road rage swear word, so too does every man, woman, and child in the urban Northeast have a favorite diner, and I mean everyone.

Five Reasons Why Preserving Summer Fruits Like Grandma Is Green

Karin Kloosterman, 07.24.2008

I say we need a revolution -- one where people spend less time at shopping malls, and more in the kitchen.

Apple "Fries" Versus Frosting Shot: Which is the Better Invention?

Leslie Goldman, 07.22.2008

Which is better? Taking my favorite dessert, distilling it down to the very essence of its being and serving it in a shot glass, or a mass-produced fast food snack that gets children psyched about eating fruit?

My Conversation with David Chang

Charlie Rose, 07.23.2008

David Chang is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssam Bar in New York City.

6 Tips to Conquer Emotional Eating

Irene Rubaum-Keller, 07.22.2008

Many of us eat when we are bored, angry, tired, happy, sad, excited, anxious, frustrated, etc. We eat to reward ourselves and to comfort ourselves. Wouldn't it be great if we could find better solutions?

Food, Fuel and Farming: the Sky's the Limit

Jacqueline Leo, 05.29.2008

Think of agriculture on the 34th floor of a big city skyscraper: the environment benefits, there's the "buy local" idea... the Flatiron building could be a farm stand on the corner of 22nd and Broadway.

Food for Thought

Jessica Catto, 07.21.2008

Meals should have some pleasant communal and familial function, and food production should support local commerce for its own sake, as well as reducing carbon emissions from long-range air travel.

Five Products to Green Your Cat

Mairi Beautyman, 07.16.2008

Yep, they may be the world's most independent creatures, often scornful, superior, unpredictable, and affectionate only when it comes down to the tu...

Plant Your Own Insurance

Jenna Woginrich, 07.25.2008

Knowing how to produce, preserve and create your food feels good when the average barrel of petrol is going for $150 a pop. When your next salad costs $10 a pound you'll feel it there and at the pump.

Greening Hollywood: Eco-Beauty And Sustainable Skincare (Part 1)

Paige Donner, 07.21.2008

Do we really know what we're buying when we buy "natural" and "certified organic" skincare products? Quite a few experts would insist that no, actually, we do NOT.

Green Edge 2: Organic Wine-Making

John Tepper Marlin, 07.22.2008

Wine-making organic standards are more complex than standards for vegetables -- organic vegetable production is earth-friendly, health-friendly and tastes better. For organic wine the case needs more elaboration.

Kathy Freston On Conscious Eating & Her Famous Cleanse

Kathy Freston, 05.29.2008

What we put on our plate has repercussions for our spiritual well being. Conscious eating means being aware of how food gets to our plate -- and then choosing what we eat according to our values.

A Vegetarian Raises Thanksgiving Dinner

Jenna Woginrich, 07.22.2008

Since my family is eating a bird regardless of my preferences, they could buy one from a factory farm -- or opt for something that lived naturally outside under sunlight.

"Hurl"

August J. Pollak, 07.21.2008

Why the Italians Get it Right When It Comes to Local Food

Laura Weiss, 07.22.2008

I'm just back from a week in a verdant rich agricultural area -- there, local foods with a startling freshness and unblemished flavor profiles abound.

Two Uncomplicated Reasons to Choose Organic Eggs and Milk

Mairi Beautyman, 06.18.2008

If you are thinking about making the switch to organic food, eggs and milk are a good place to start, for two fairly simple reasons.