food nutrition and health
At long last, spring is in the air! Time to change out sweaters and heavy jackets for something lighter. Time to open the windows and let in a little fresh air. Time to change from heavy winter foods to lighter fare. And a great time to sustainably spring clean the kitchen!
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.
You can sprout (and eat) just about any seed. Whether you're sprouting at home or heading to the farmers market, sprouts are an early cure for that on-coming itch for spring green.
Why not upgrade your Super Bowl spread with some locally-grown, sustainably produced food this year? Step up your game with recipes from our Real Food Right Now series. Blindside your guests with tasty and healthy snacks! Clothesline anyone who tries to bring in fast food! Make sure no off-season veggies show up to play!
This year, a "late" US Thanksgiving coincides merrily with an early Hanukkah for the first time since 1888. Here are some sustainable travel tips from the Ecocentric team to help you enjoy traveling to spend the holidays with your nearest and dearest.
Food Day 2013 focuses on food education as a way to improve our diets and address obesity and other health issues, starting with schools and campuses. Share some fun graphics, check out our resources and be a good food advocate!
Although its nutty, delicious seeds can be found year-round in health food and some larger grocery stores, amaranth is only in season in the summer through mid-fall. The Today Show has called amaranth greens the next kale, and there are numerous recipes pairing the striking plant's seeds with more common ingredients.
In the US, quince trees were once common in colonial home gardens and on farms. These days, you may have to hunt around for quince - they are not a common fruit, after all - but certainly the hunt is worth it simply for their fragrance. Oh, and they taste pretty good too!
Originally used medicinally to treat symptoms ranging from insomnia to venereal disease, sage has since made its way - over hundreds of years - into a range of savory dishes. And scientific studies support the old-timey idea that sage is linked to wisdom (or at least, memory and cognitive function).
The scent of a ripe melon, splayed open by a sharp knife, takes me back to summers at the Jersey shore, where we escaped the routines of life and embraced the salt air.
Herbal, tangy, citrus-y, and a little bit sweet, tomatillos are like no other fruit. While green tomatillo sauce can be spooned onto just about everything (tacos, enchiladas, fish, meat, veggies), this week's Real Food profile includes some ways to bust out of the salsa verde rut.
Okra is the quintessential Southern ingredient, representing so much of the gastronomy of the South, from Creole cuisine to lowcountry cooking. Even for those of us up North, okra is seasonal eating at its best, the epitome of Real Food Right Now. And yes, you can absolutely eat all of this "nose-to-tail" veggie.
A new report from the Union of Concerned Scientists tallies up the considerable cost of heart disease, then explains how eating our vegetables could save the US trillions, and how public policy could help make it happen.
Cafeteria worker layoffs in Chicago may jeopardize a new fresh food program in public schools. This looming threat echoes the struggles that many districts across the nation face as advocates and legislators work to get healthy food into schools.
You know how it goes. You buy healthy items but don't always have time to cook. The one night you can make time, you look in the refrigerator and the pieces don't quite add up to a meal so you order take-out. How to plan ahead and what to keep stocked to eat healthfully, easily, and avoid food waste.
You know nasturtiums, pansies, roses, hibiscus... but do you know chervil, day lilies, crocuses, lilacs, geraniums? In this week's installation of Real Food Right Now, what to look for, what to look out for, and as always, recipes.