With an increasing proportion of the American food dollar going to restaurant fare, no wonder we’re complaining about the high cost of food. Paying someone else to grow, harvest, pack, repackage, ship, distribute, prepare, cook, serve, and clean up adds up to pricey fare. Convenience now ranks the motivator to eat out: I don’t have enough time to cook or eat at home. Talk about a double whammy: We’re paying more and enjoying our [...]
The author of today’s post, Sheryl Canter, is an Online Writer and Editorial Manager for the Climate 411 blog.at Environmental Defense.
When it’s apple season here in New York and the green markets are overflowing, for a store to ship in apples from Washington State or New Zealand burns fuel for no good reason. Local food is fresher, tastes better, and supports the community. And locally produced food often results in lower
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For most parts of the country living in four-season climates, these last weeks of October mark the final farmers’ markets of the year. For the local, seasonal food groupies, this marks a bittersweet time, reminiscent of the last days of summer camp: while we promise to see each other next year, we desperately hug each other for a long goodbye, trying to hang to the fleeting magic of summer.
So rather than
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Terra preta (or agrichar, as it is also sometimes called) is not a new concept, but it is probably unfamiliar to most readers. The term terra preta refers to rich black soils found in the Amazon. These soils are not natural, but were human-made, produced by the civilizations living in the region before the arrival of Western settlers. The terra preta has a high level of nutrients, with three times
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Warning: the online "edutainment" game at www.freerice.com is addictive. Side effects include the ability to sound smarter, increased levels of altruism and good karma, and the possibility of warm tingly feelings in your stomach.
What’s unique about the vocabulary-building game at Freerice.com — and the reason we think you should give it a gander — is that as you play you’re donating rice to feed hungry people through international aid agencies. A sister site
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Potluck gatherings run on a two-way street: While the hosts take care of invitations and buffet logistics, potlucks succeed when guests do their part in delivering good food. And there are perks to earning a reputation as a great potluck guest: you’ll never be lacking in potluck invites.
Here are some tips on what to do when the host says "bring a dish to pass":
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Editor’s note: We’re pleased to welcome Sarah Lozanova to the Green Options writing team. A native of Chicago, Sarah holds an MBA in Sustainable Management from the Presidio School of Management, and also writes for Worldchanging Chicago. Along with fellow Windy City resident Jason Phillip, she’ll be covering green issues in Chicago, as well as the broader Midwest.
The average bite of food on our dinner plates tonight has traveled
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A common question when talking to my students about the concept of vegetarianism is, "What do they eat?" … as if a meal without meat somehow loses it’s focus or validity. There are several schools of thought on what vegetarians eat in lieu of meat. One group says, well, nothing. Fruits, veggies, grains, beans, nuts (and dairy and eggs, if you so desire) are enough on their own and
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Potlucks blend the best of edible activism strategies: building community and connections, one casserole at a time. Add in that potlucks enable you to entertain without breaking the budget as everyone contributes to the meal, and you’ll see why some date the word "potluck" concept way back to the 16th century in England, where it was originally described as a meal "taking the luck of the days’ pot," offering guests whatever food
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Heave ho and the horn blows. It’s departure time for another container ship. Port of embarkation: Savannah, Georgia. Destination: Adana, Turkey. About 25 of the containers on this ship are filled with Georgian cotton. Despite the enduring cotton crisis in America, half a million tons of the fiber pass through the port of Savannah each year, representing some 500 million dollars in exports that are shipped to countries around the world, including China, Pakistan
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When I talk to people about thinking sustainably, they inevitably ask for books to read, and although there are several books I love about sustainability, they’re all very specific to one area of sustainability. Want to read about food? Try Michael Pollan, Peter Singer, or the new Barbara Kingsolver book
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