February 28th, 2013 - Jill Ettinger
Efforts to decrease food waste have led the United Nations Environment Program (UNEP) to launch a new campaign calling on new ways to utilize and sell “ugly” fruits and vegetables.
Read More:New UN Food Waste Recovery Program Targets “Ugly” Fruits and Vegetables
January 25th, 2013 - Jill Ettinger
A recent study conducted by researchers at the Harvard School of Public Health has found a connection between high blood levels of certain antioxidants found in plant foods and higher levels of optimism.
Read More:Is Kale the New Prozac? Vegetables Linked to Better Mood
December 15th, 2011 - Erin Shaw
The British Journal of Cancer recently published a review that links cancer rates in the UK to various lifestyle and environmental factors including diet, exposure to hormones and radiation, and tobacco and alcohol use, among others. While the reviewing doctors emphasize that lifestyle choices aren’t the only determining factor in cancer risk, it’s hard to ignore the indications of personal choice. Lead author of the review, Prof. Max Parkin, points out that cancer is not strictly in the genes, and that “over 40% of all cancers are caused by things we mostly have the power to change.”
Read More:40% of All Cancers Are Caused by Things We Have the Power to Change, New Study Finds
March 3rd, 2011 - Gerald "Gerry" Pugliese
Prince Charles, who once admitted to talking to his plants, is now encouraging everyone to grow an organic garden; even a tiny garden can yield fruits and vegetables, reduce carbon and feed local birds and insects.
In 1980, Prince Charles purchased his country home, Highgrove House in Gloucestershire, England, with the intention of turning it into an organic farm and garden. Today, its acres grow fruits and vegetables, such as strawberries, leeks, carrots and Brussels sprouts. Also grown are native and endangered plants like jasmine, crane’s bill, yellow rattle, lilies and honeysuckle.
Read More:Prince Charles Says Grow An Organic Garden
December 3rd, 2010 - Gerald "Gerry" Pugliese
Where does your food come from? If you say “the supermarket,” then stop reading and go sit in the corner. But the truth is a lot of people don’t know where their food is grown, raised, cooked, whatever. That’s why the Iowa City School District is taking time to introduce kids to farmers.
“We’re looking to introduce the kids to their local farmers,” a spokesperson from the Johnson County Local Food Alliance told the Iowa City Press-Citizen. “We want to make it fun because eating local is delicious and healthy.”
Read More:Iowa School Children Meet a Farmer
November 29th, 2010 - Gerald "Gerry" Pugliese
If you live in a city, fresh fruits and vegetables can be hard to come by. Sure, most major metropolises have farmers markets and the stuff is trucked in from nearby farms, but, it’s just not the same as a backyard garden.
Well, that’s changing. More and more city folk are getting together and starting community gardens, take Sydney, Australia for example.
Read More:Aussie City Dwellers Using “Urban Food Maps”
November 6th, 2010 - Barbara Feiner
If you’re a fan of TV cooking competitions, you know cheftestants sometimes do themselves in by going overboard with ingredients. Judges remind them to simplify their dishes and allow natural flavors to shine through.
Chef Michael Chiarello, a finalist on the first season of Bravo’s Top Chef Masters and owner of Bottega Napa Valley, gets it. Simplicity trumps fussiness, and his food is clean and elegant. (Check out his recipes for Radicchio Salad and Home-Style Minestrone.)
As noted yesterday, the roasting process is ideal for winter squash, as the vegetable’s natural sugars caramelize as it cooks. Add some organic butter, salt and pepper, and you have an easy-to-prepare side dish for your Thanksgiving table.
Read More:Michael Chiarello’s Roasted Winter Squash
November 5th, 2010 - Barbara Feiner
’Tis the season to buy winter squash at your local natural and organic food store or farmers’ market.
Whether you select the acorn, buttercup, butternut (above) or Hubbard variety, you’ll enjoy numerous health benefits, as well as a tasty entree or side dish.
Let’s review the four basic ways to get cooking.
This method is super-delicious because it caramelizes a squash’s natural sugars:
Read More:4 Simple Ways to Prepare Winter Squash
October 31st, 2010 - Barbara Feiner
Fall’s dynamic trio—a bowl of homemade organic soup, a tossed salad, and a loaf of crusty bread or homemade biscuits—is hard to beat on a chilly autumn evening.
Creating this filling dinnertime soup couldn’t be easier. Prep time is only 10 minutes, cook time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Savory Vegetable Beef Soup
Makes 6 servings
1¾ cups organic beef broth
2 medium organic potatoes, cut into cubes
Read More:Super-Easy Vegetable Beef Soup
October 5th, 2010 - Barbara Feiner
If you’re squeamish about eating Brussels sprouts, we have the solution:
- Learn to prepare them in cheftastic ways.
- Add savory organic ingredients like lemon juice, fresh parsley and Parmesan cheese—three wonderful components of Tuscan cuisine.
Read More:Roasted Brussels Sprouts with Lemon and Parmesan