Freshly baked bread is a treasure, but a stale loaf can be good eating, too. Older bread may have lost a little bit of the spring in its step - but the wholesome ingredients and dedication to craft that go into any bread that's worth its butter are still there to be enjoyed. Here's how to get the most out of your toast at every stage of its lovely life.
Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!
Potage - a thick, smooth soup - is so delicious, easy and thrifty, you'll want to make it, too. One of the best things about the soup is that it can be made out of most anything you have on hand - including veggie ends, skins and stems you would normally compost. The next time you are slicing mushrooms, trimming asparagus or stir-frying broccoli florets, save your trimmings and make potage!
What does "food" mean to you? A new show about the expansive topic at the Cathedral of St. Join the Divine tackles the diversity of it and delivers it well done. The show, called The Value of Food, runs through April 3, 2016. Read on to learn more about the show.
Reducing food waste is one of the best ways to save time, money and natural resources. We love using up every pip, peel and pit that we can - but there are a few exceptions to the rule: some plant parts don't make good eating. Read on to learn more about common produce items that are best left off of your dinner plate (and composted), and some where the verdict is still out.
The latest hot trend in gluten-free baked goods may be coffee flour, a product that is poised for commercial roll-out sometime this year, and that may help relieve some of the food waste and water pollution associated with coffee production. Made from coffee cherry pulp, coffee flour is high in nutrients and fiber. But some coffee farmers aren't so sure about its usefulness.
What's your favorite summertime beverage? Is it lemonade? Soda? Maybe it's iced tea? A recent CBS News poll found that iced tea tops the list of favorite drinks on a summer day. To find out what beverages round out the top five thirst quenchers - and how much water is required to make each one - read on.
Is your huge honking melon a little too much of a good thing? Are you having trouble polishing it off before it starts to wither - or do you just find yourself facing a bit of melon fatigue halfway through the fruit? Read on for some fresh ideas for enjoying every last bite of this seasonal treat - from watermelons to honeydews to cantaloupes!
Millions of Americans struggle to access healthful foods on a daily basis. In our last post on the topic, we discussed the reasons so many people experience food insecurity and how lack of access to good food impacts everyone in the United States - making it impossible for us to achieve true sustainability. The good news is that many organizations and programs are working to help solve this problem. Read on to learn more.
Even the best plans sometimes leaves us with a little more produce than time - and it's not uncommon to face a crisper drawer that is threatening to expire. In those moments, turn your extra vegetables into quick pickles! Mix it up with different seasonal veggies and flavors, and enjoy these pickles all summer long.
Sustainability is becoming increasingly important for teams, leagues and athletes. They all care about doing the right thing for their business, their community and the environment - and the Green Sports Alliance provides a showcase for their efforts.
Want to take your dinner from glum to glam? Add fresh herbs. There is nothing like a tablespoon or two of fragrant greenery to brighten any dish. But what's a cook to do with the rest of the bunch? And what about those stems? Should you chop or toss? Enjoy every last bite of your transformative herbs.
Back in the day, people wasted less food and made what they had stretch, and bone broths are more than just terrific waste-savers. They can transform your cooking and, some say, your health.
Here, Sherri Brooks Vinton dishes up recipes and tips on how to use up every bit of tasty food we buy and prepare. You too can turn leftover mashed potatoes into sexy samosas, and Sherri's recipe for potato peel chips will convince you to never throw out another nutritious skin.
Following the People's Climate March and with the arrival of heads of state from around the world, Climate Week has kicked off in New York City. While countries present their climate cases at the United Nations, we are thinking about how to reduce our personal impact on the climate. One solution: reduce food waste.
Whether you're building your own compost or donating your scraps to a local program, start setting those scraps aside with these simple kitchen collection tips! This fourth post in our composting series gives you the nitty-gritty on collecting and saving food scraps at home.