nourish yourself all week
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thursday giveaway
You know Clif Bar. Well these tasty bags, like grown-up versions of trail mix, are made by the same peeps (Gary and Kit). Enter to win a bag of their Smoked Paprika Almonds!
Here’s a nibble that falls under the “small change, big impact” category for both your body and the planet: designate one day a week where you take a break from meat.
As farmers’ markets shutter for the season and backyard gardens go to seed, many of us will retreat to the grocery store for the bulk of our food purchases. The question is, when “local” options dwindle, will you opt to buy organic?
Joanna Yarrow’s Eco Logical is like a groovy guidebook for navigating eco topics. She uses boiled-down-to-the-essence graphics and info-bites to tease out the main arguments of a topic and help us understand what’s at stake on both sides, and then leaves us to choose how to incorporate the information into our daily practices.
Odds are you have a food bank in your community. It’s not something we think of often, if at all; yet it’s nice to know it’s there to take care of those in need. But what if that food bank were to run out of food? That’s the question that Aletha Soule from Slow Harvest, a program that connects excess food with the people who need it, is helping to answer.
It seems I'm meant to talk about kids' lunches right now. This past Tuesday, I did a segment on ABC-TV's View from the Bay on making healthy lunches fun for kids. But even better than peanut butter banana spirals is the fact that, right now, we have an opportunity to be a part of re-framing the school lunch program in America. Here to tell us all about it and how we can get involved is one of our talented new Contributors, Kurt Michael Friese, who I'm proud to welcome aboard.
Now that we’re in the dog days of summer, I thought it a good time for a post on how to make your summer get-togethers a touch more green. For help, I turned to our new Green Entertaining Expert, Nicole Aloni, author of the website and upcoming book A Conscious Feast and passionate advocate of environmentally-wise entertaining. Here, how to enjoy greener grilling, picnicking and bug-free feasts.
La Cocina Que Canta; the kitchen that sings. It’s the name of the cooking school at Rancho La Puerta Spa in Mexico where I’ve been teaching classes this week. This is healthy cooking. This is cooking that’s gentle on the earth. This is cooking that brings a smile to the soul . . . and to everyone seated at the table. Si, this kitchen sings indeed.
There is a fundamental difference in the way small—particularly organic—farms function and the way large, industrial outfits do, and it needs to be acknowledged not just in the Food Safety Enhancement Act bill, but in the way we view agriculture in America.
While it’s easy to feel that we alone have no say in what’s available at the fish counter, that’s just not so. When it comes to voicing a desire for more eco-friendly alternatives, now more than ever companies are likely to listen. Here are a few tips to jump-start the conversation.
Let's follow Michelle Obama's lead in dispelling the myth that "good food" must mean gourmet and celebrate how great simple, fresh, seasonal ingredients can be.
There is one case in which "buy wild" is always a sustainable choice, and a green-rated one at that. Alaskan salmon. Try some from the Copper River with this tasty summer stone fruit salsa.
Not all fish are created equal when it comes to being a good candidate for aquaculture (the fancy name for raising fish in a controlled environment). Here's the skinny, along with a recipe for a sustainable pick--classic blackened catfish.
Last week, we were at a friends' house for dinner when talk turned to the Cooking for Solutions conference I was headed to at the Monterey Bay Aquarium. "It's about exploring ways to create a more sustainable food chain," I said. Brows went up. Heads tilted. And finally the question was asked: "What, exactly, does sustainability mean?"
favorite finds
I tasted this on a mad rush through the farmers market this weekend and am glad I did. Dukka is a Middle Eastern spice blend of nuts and seeds, and these guys include local fennel in theirs ...
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