food consumption

Real Food Right Now and How to Cook It: Cider

If there's a beverage demarking Fall, it's cider. Hard cider, sweet cider, warm cider in one hand with a fresh apple cider doughnut in the other, yum! Explore cider this season with the many recipes - and historical tidbits - the drink has to offer.

Less Meat, Less Heat: Addressing Climate Change with Meatless Monday

With the UN Climate Summit upon us, what can the rest of us do to address climate change in our own lives? When it comes to food, reducing the amount of emission-heavy foods we eat can go a long ways. Eating less meat (perhaps going meatless just one day a week) is easy and effective.

Real Food Right Now and How to Cook It: Olives

Olives have long had a place in our kitchens and at our tables. To the Greeks and Romans, the olive wasn't just a source of food, but the fuel that lit their lamps and bolstered their economies. To this day, to figuratively extend the olive branch means to offer peace to your enemy. Learn more about the hearty olive, which not only tastes great but is good for you too!

Real Food Right Now and How to Cook It: Salmon, Part 2

Salmon is an ancient creature that has sustained civilizations throughout the ages, but in just the past hundred-plus years, this majestic elder of the sea has been taken for granted, exploited, depleted and endangered. Whatever you know about salmon, there is more to the story.

The Complex (and Currently High) Cost of Iced Coffee

Pop quiz: Why does your iced coffee habit cost so much more this hot summer? Turns out that there's a whole lot of stuff (and effort) that goes into making that cold cup of joe. Read on for the reasons behind those jacked up prices.

In World Cup of Environmental Footprints, Tops Not Boss

The 2014 World Cup has been a great success as the finals draw near. Although knocked out earlier, the United States has few if any peers in the World Cup of large "environmental footprints." The problem is, winning that Cup is no triumph.

Heroic Endeavors: Casting a Wide Net to Control an Invasive Species, Part 2

In a recent Heroic Endeavors feature, we interviewed Sharon Feuer Gruber and Wendy Stuart of the Wide Net project. The conversation ranged from marketing invasive fish species to nutrition to the current state of our food system. We liked Sharon and Wendy so much that we decided to run the rest of the interview we had with them!

Real Food Right Now and How to Cook It: Papaya

Papaya is a polarizing fruit. You either love the creamy cross between a mango and a squash or are totally grossed out by the flavor. It may not be the world's most popular tropical fruit, but it's definitely giving mango and pineapple a run for their money.

Earth Day 2014: An Eco-Stravaganza of Sustainable Tips and Tricks (Part 1)

This Earth Day, the Ecocentric team is celebrating by sharing our favorite eco-friendly tips and tricks! Whether you're an old hand at ninja energy efficiency tactics or setting up your first apartment, hopefully you'll find, as we did, that there's always more to pick up by way of sustainable living.

Real Food Right Now and How to Cook It: Millet

Millet -- it's not just for birds! How did this ancient crop become synonymous with birdseed in the United States? And how did a plant once revered by the Chinese fall into obscurity? Thanks to millet's resistance to drought in an era of shifting climate, it's a grain to be rediscovered.

Real Food Right Now and How to Cook It: Pineapple

A too-long winter calls for tropical fruit, and guess what's in season? Pineapple. (Yes, there is a pineapple season.) Eat it fresh, spice it up with chilies, toss it on a pizza or even turn it into beer.

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