Chef Jamie Oliver has designated May 19^th as the first-ever 'Food Revolution Day' in order for communities to come together to share information, talent, resources—and most importantly—to bring awareness to the food issues our world faces. Events will be taking place all across the globe, and it's not too late to host your own!

Is your backyard tight on garden space and a bit too sunny? Try this incredibly clever and simply gorgeous solution: Build an arbor or trellis for your vine crops, and let them provide you with shade as they spread across the frame, producing flowers, grapes, cucumbers, melons, squash and gourds that hang overhead -- to stunning effect.

The best drinks are those that capture the essence of the season, and the Artemis Flower does just that. It starts with fresh strawberries and thyme, which many of us are picking in our own gardens during late spring and early summer. Adding sambuca, bourbon and lime for depth and brightness, this cocktail becomes elegant and complex without losing its summery freshness.

Picture this: A small fast food French fries today is three times the size it was 40 years ago, and a restaurant serving of pasta can be as much as seven times the serving size you'd find on the side of a box of spaghetti. One of the biggest contributors to our nation's obesity epidemic is our problem with portion distortion. Portion sizes have grown exponentially, but do you even know what a proper portion looks like?

Looking for wheat-free or gluten-free pasta? You’ve probably tried gluten-free noodles made from rice, or quinoa, but what about the noodles that aren’t actually pasta at all? These three pasta-free pastas are all-natural and all-delicious. And best of all, you can use them in pasta recipes both raw and cooked, making them perfect for spring and summer cooking. Here’s to healthy pasta recipes without the pasta!

Our mothers, grandmothers and great-grandmothers did it... why should we break the cycle? Canning and jarring foods are some of the best ways to have top-quality produce out of season, and spring and summer offer endless variety. Invite some friends over to split the work and fill dozens of cans or jars, and then spend your winters with the flavors of summer in your pantry!

Come Spring, and strawberries are a welcome reprise from citrus (not that we don't love a good orange!). Paired with champagne or chocolate, this is arguably the sexiest, most alluring fruit. It's no surprise strawberries hail from the rose family. The bright red flesh and tiny, delicate seeds make a strawberry a strawberry - even though there are some 600 varieties. Unfortunately, some of the best strawberries will likely never cross our lips as they don't fare well at all in transport (unless you grow your own!). And no artificial strawberry flavoring comes close to the aroma and natural flavor of a fine, organic and fresh strawberry.

Sometimes that killer-looking recipe online is killer on the wallet, too, calling for all kinds of expensive, fancy-pants ingredients that can add up fast. But you need not forego: We've come up with a list of five frugal foodie substitutions that bring million dollar flavor to the table without breaking the bank.

A kitchen staple, mayonnaise today is synonymous with the off-white goop in a jar. While it's a great and easy spread for sandwiches, jarred mayonnaise (even organic!) contains a whole lot more than the four ingredients my French friend used when she showed me how to make it by hand: egg yolks, oil, mustard and lemon juice.

Anything the real world can do, the virtual world can do better? Well, sort of. It certainly motivated Stonyfield, the world's leading brand of organic yogurt, which has launched a virtual scavenger hunt—taking place exclusively online—called The Great Food Find. Uniting consumers with the organic food brands they love, participants can win prizes as they find organic and natural foods on the web, and one lucky Organic Authority newsletter subscriber will win a $20 gift card from Stonyfield!

Concerns about “information overload” have been around since before the printing press. The worry has been that too much information could overwhelm our human sense of understanding, and yet people have so far adapted to each new wave of information technology. We got used to books, phonographs, phones, television, and the web. Now we have access to more information on demand than ever before through phones, TV, and the ever-expanding Internet, all competing for our attention. How does using this technology affect our bodies and minds? How can we adapt gracefully as media proliferation accelerates?

Sweet delicious smoothies are a staple of the summer months, juicy blends of fresh fruits, dairy, nuts and ice -- but have you ever tried vegetable smoothies?

If you or someone in your family has been diagnosed with celiac disease or gluten intolerance, you’ve probably experienced sticker shock at the grocery store when trying to shop for gluten-free foods. The prices of standard grocery items become inflated once their gluten is removed, thanks to the increased processing effort and time required.

Dare we say it? Sometimes nothing's better than an ice cold soft drink. They're crisp and make that refreshing, oh-so-unmistakable sound every time a bottle is cracked. But, as we all know, soft drinks and all those other tasty, fizzy drinks aren't exactly as good for you as they taste.

It's going to be a long, hot summer for Colorado farmers. With snow packs lower than average for the year and a possible drought predicted, farmers along Colorado's Front Range need to buy water rights in order to irrigate their farms. But this year, there's a new bidder on the block: oil and gas companies.