Sometimes I look around my kitchen and feel comforted by the warm, familiar (and mostly vintage) things I own. And somet…
Raw Milk: Dangerous Health Risk or Miracle Healing Food?
Is raw milk dangerous or does it offer health benefits? Both sides have their proponents. Detractors say drinking raw mi…
Beyond Eco Fashion: the Brave New World of PermaCouture
Every once in awhile I come across an idea or organization that blows me away with its far-reaching goals, forward-think…
Ecosalon Recipes: Dashi – the Mother Broth of Japanese Cooking
Dashi is a basic building block of Japanese cuisine. It is the base for miso and clear broth soups as well as noodle dis…
Oysters: Aquaculture's Pearls of Sustainability
I was in New Orleans last week and I must say, I sure ate a lot of oysters. I ate them raw, grilled, roasted, and fried …
Slow Food's Ark of Taste Saves Endangered Flavors
What does endangered taste like? How about a sweet, tart, aromatic Blenheim apricot? Or perhaps the creamiest avocado th…
7 Signs of a Green Restaurant (Plus 5 Resources to Find Them!)
Eco, Noted You’ve been cooking at home more because it’s healthier, more economical and allows you to suppor…
Ecosalon Recipes: Last of the Root Cellar Recipe: Spiced Celery Root Soup with Bacon and Honey
For seasonal eating, now is one of those in-between times – there are the squashes and sweet potatoes of winter an…