In New York City you expect good restaurants, but not necessarily green ones. I was lucky enough to be traipsing around …
Food
Haute Diggity Date: Natural Granola Bar Review
“Real Food” products are gradually taking up shelf space as more people are looking for alternatives to synt…
Taming of the Screw: Will the Planet Mourn Sustainable Cork?
Put a cork in it! That’s the old school way of bottling wine, one that benefited our environment in a variety of w…
9 Top Tools (+2) for Ethical Eaters
The explosion of movies and books detailing the problems within our food system seems to be having an impact on mainstre…
Foodie Underground: Sharing Is Caring…at Least in Your Yard
I grew up with a garden. My mother even made sure that I had my own plot (it consisted of mostly sunflowers and a few we…
How to Grow Vegetables for Fresh Salsa
I just moved into a new apartment where the previous owner raved about growing all kinds of vegetables on the terrace. H…
Foodie Underground: Amateur Is the New Black
Maybe it’s the result of an economy that requires a skill for penny pinching or maybe it’s just a renewed lo…
Here Comes Socialism: The New Business Model for Sustainable Food. But Does It Work?
Innovative new ways of doing business are blossoming on both coasts. MOO Milk and Bob’s Red Mill show how food com…