Salmon Terroir
Should you choose local, organic, none or both? How do you make smart sustainable picks at the seafood counter and beyond? Like it or not, your food buys have an impact on the earth. Here, articles and recipes to help you eat with an “eco-clean” conscience.
If you’re confused about farmed fish, you are not alone. Here are four basic guidelines to clarify which farmed fish are best to buy and why.
No room to garden? No problem. Yard-sharing matches gardeners in need of land with property owners who have room to spare.
Grass-fed, grain-finished ... what do all these terms really mean? We've got answers here, from start to finish.
The word “fresh” has cache to it. But when it comes to describing seafood, the word doesn’t always mean better quality.
The End of the Line is a must-see documentary for anyone who wants to save seafood from extinction.
Buying seafood is confusing these days. We make it easy with our 7 super sustainable choices.
I've been pondering lately how to break my addiction to Tupperware ... here are a few answers I found in an easy three-step guide.
It seems to me that this is a good time for a gut check. Not an extended analysis or time spent poring over the latest studies—we’ll forever be inundated with contradictory data from varying sources—but a simple, 30-second reflection on how you feel about the chemicals you put into your body.
Are bunnies the new chickens? Is bison the new beef? Will goat nudge lamb off the menu? While bison, goat, and rabbit aren’t new, per se, they are garnering fresh interest among chefs and home cooks (and media) eager for sustainable options.
I have four gorgeous new raised beds in the back yard (thanks, honey!) filled with rich organic soil, and I’m hankering to get some seedlings in the ground. If you are too, I urge you to take a look at heirlooms.
When I think of a food chain, I always picture a giant whale swimming through the ocean gobbling up smaller sea creatures in his path. But food chains are part of a broader ecosystem, and, as humans, our place at the top carries awesome responsibility. Sure, we could go through our lives eating whatever suits our fancy, but doing so without a thought to future generations would be reckless. Here on Nourish Network, there has been much written about sustainability, and at its core, that’s what eating lower on the food chain is intended to promote: sustainable food systems that take the long view rather than satisfying our immediate cravings. With Earth Day upon us, the time is right to consider how eating lower on the food chain benefits not only us, but the planet at large.
In a radical departure from no-questions-asked support of giant agribusiness, USDA Deputy Secretary Kathleen Merrigan announces a direction that will steer organics to the center of the plate. Here's our say on the matter, by Kurt Michael Friese.
Buying eggs used to be so simple: Grab a carton off the shelf, open it to check for any cracked shells and go on your merry way. These days, however, you need to interpret a myriad of claims before deciding which carton goes into your cart. What do they all mean? Find out here.
As I was working on the first installment of our Food Policy series (nothing like trying to wrap-up agricultural policy in 500 words when the Farm Bill itself is 1,770 pages), a clear distinction stood out between "farmers" and “food producers.”
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