We highlight the connections among food, water and energy, promoting a sustainable future through our projects including:
We are so excited to share this excerpt and recipe from Sherri Brooks Vinton’s new book, "Eat it Up!" As Sherri says: "There are so many ways to reduce food waste, from understanding the shelf life of food to putting your leftovers to tasty use." In her new book, Sherri shares her favorite ways to reduce food waste and get more out of the food you buy - so you can enjoy every last bite of it!
When you think about it, a Memorial Day spread is often almost vegetarian. Favorites include many meat-free options - like potato salad, deviled eggs, pasta salad, fruit salad, desserts and more. We know that Homer Simpson said, "You don’t win friends with salad," but we are here to boldly disagree with him!
This week’s Eco News features stories about expansive poultry recalls; the health benefits of organic versus conventional; the glyphosate debate - and much more!
As support for local food has grown, some crops that were previously discarded as farm by-products - like green garlic and garlic scapes - have been adopted by eaters as newly discovered culinary delights. Read on to learn about how to eat up every last bit of the garlic plant!