sustainable food

6 Reasons You Should Plant an Herb Garden

Bevin Wallace by Bevin Wallace | May 25th, 2016 | No Comments
topic: Health & Wellness | tags: food, foodie, fun recipes, healthy food, herb, herbs, house plants, local food, natural food, organic foods, plants, recipe, recipes, superfood, sustainable food, vegetarian recipes

When I got married, my sister gave me an herb garden planted in a giant galvanized metal tub. At that time in my life, the only plants I’d ever kept alive were a couple scrawny succulents on my dorm room windowsill, and while I already loved to cook, I had no idea what to do with nine varieties of fresh herbs. Needless to say, I was intimidated. The plants died a slow, neglected death, which I rationalized as okay because all the herbs I ever needed were available at the grocery store.
Sixteen years later, I’ve come full circle on the idea of growing my own herbs (although that tub is usually used for keeping beer cold at parties). Now I grow herbs in pots, and here are some good reasons why you should, too.
  1. Cooking with fresh herbs is fun; it feels very “chef-y” to do things like chiffonade.

6 Ways to Find Eco-Friendly Restaurants

Jessica Harlan by Jessica Harlan | June 4th, 2012 | 3 Comments
topic: Eco Travel, Green Living, Health & Wellness, Healthy Eating | tags: csa, dining out, eat local, eating at restaurants, eating local, eating out, eco-friendly restaurants, energy conservation, Energy Star, Green Restaurant Association, green restaurants, healthy-eating, LEED, LEED certified, organic, seafood, sustainable food, vegetarian, water use

Serving tasteful food

One of the biggest things you can do to support and encourage responsibly raised food is to vote with your wallet. You may be patronizing CSAs and farmers’ markets for local produce, buying organic brands from your supermarket, and studying nutrition labels for evils like high fructose corn syrup and artificial preservatives. But if you’re eating in restaurants blissfully ignorant of where the food on your plate comes from, then you might be undermining your efforts.

Choose the food you eat in restaurants just as wisely as what you choose to eat at home, and your choices will be more likely to influence the foodservice community to change their ways and offer more environmentally friendly choices on their menus. Plus, with restaurants, being green goes beyond the food they serve — restaurants can, and should, be conservative with energy usage, use eco-responsible construction methods, and treat their staff fairly.

Do a little research on the restaurants in your area, or before you travel to other cities, to find businesses that care about the environment. These tips will help you make the best choices:

Create Your Own “Family Food Code”

Bevin Wallace by Bevin Wallace | September 23rd, 2010 | 7 Comments
topic: Family Health, Green Living, Health & Wellness, Healthy Eating | tags: buy local, chemicals, childhood obesity, children, diet, family meals, food code, Food Rules, kids lunch, michael pollan, Nina Planck, recipes, sustainable food, The Matrix, The Omnivore's Dilemma

Little girl sitting at the dinner table

A few months ago I wrote a blog post about how the more I learned about industrial agriculture and food processing, the more I felt like Neo in the movie The Matrix. Once Neo is exposed to the reality of his world (that humans are actually raised purely to create energy for machines, and a virtual reality has been created to placate the people in their “pods” so they never become aware of their predicament), he can’t go back to his previous existence — even though he probably really wants to.

Roam Globally, Eat Locally: Top 10 Cities for Local Food

Wendy Worrall Redal by Wendy Worrall Redal | September 14th, 2009 | No Comments
topic: Eco Travel, Green Living, Healthy Eating | tags: eat local when traveling, eating local, eco-friendly travel, farmers markets, local food, sustainable food, sustainable living, top cities for local food

farmersmktsouceI love harvest time. What more savory feast for the senses is there than a Saturday morning stroll through the local farmers market in September? Here in Boulder, Colo., I love gathering a basketful of Palisade peaches, pungent peppers, fresh-picked organic salad greens, and a big, sweet Rocky Ford cantaloupe (the melon equivalent of a vine-ripe heirloom tomato versus a pale January supermarket variety). And soon, I’ll add a jug of cloudy, fresh-pressed apple cider.