ETHICAL EATS

Preserving a Legacy, Building a Sustainable Future

Preserving a Legacy, Building a Sustainable Future

Since first acquiring Long Meadow Ranch in 1989, the Halls have worked to not only revitalize the land through sustainable farming methods, but also to rediscover and celebrate its surprisingly rich history. In the process, they’ve turned their 700+ acre ranch into a top destination for delicious food and wine.…

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GROW YOUR OWN

Shifting the Way We Eat Meat

Are you a Flexitarian? From omnivores who are limiting meat consumption to vegetarians who are adding some meat back into the diet, Flexitarianism is eating a mostly plant based diet...mostly.…

Ractopamine in Pork: What Is It?

Another reason to buy meat from a trusted local source, or not at all. E.U., China, Russia, Malaysia and Taiwan are among over 100 countries that have banned the use of ractopamine in meat animals. Ractopamine is a drug administered to pigs, usually as a feed additive, to increase the amount of lean meat or fat (depending on dosage). It's typically fed to pigs in the weeks just before slaughter.…

Humane and Sustainably Farmed Hot Dogs and Deli Meats

Pasture raised beef. Heritage breed pork. Free range turkey. These sound like menu items in an upscale restaurant, but they are what Fork in the Road is using to make the next generation of hot dogs, sausages and deli meats.…

Why Choose Heritage Breed Turkey

Most turkey sold in the US is a product of inhumane breeding practices that produce birds that grow so fast their bones can't keep up. They are bred to have abnormally large breasts, and they can't even walk or keep their balance. The alternative is to choose free range heritage breed turkey for daily enjoyment or your holiday feast.…

September Soups

September is a month of transition. Here are seven soup recipes to help you enjoy the bounty of late summer harvests as you move into autumn.…

Cardamom Scented Grassfed Lamb Stew With Prunes Recipe

What do you think of prunes? This amazing pairing of lamb and prunes is guaranteed to give you a new perspective on this humble ingredient. We can take a cue from the French, who revere prunes, especially from certain regions, such as pruneau d'Agen, which has been part of the culinary heritage of south western France for ages. They are so prized that people give them as gifts...imagine getting prunes as a present!…

The GrowHaus Urban Farm Oasis

In just two years, The GrowHaus, a 20,000-square-foot Denver greenhouse and education space, has become a veritable food oasis. Based in Elyria-Swansea, a neighborhood with Superfund designation and few healthy food options, The GrowHaus is providing fresh, local, affordable produce to the surrounding community…

Grass Fed: The Movie

What's the big deal about 100% grass fed meat, and is it worth the extra cost? If you eat beef, goat or lamb, this short video explains why raising animals on pasture and 100% grass is important.…

Shanti Allen of Alchemy Bali Raw Vegan Restaurant

Ubud, in central Bali, Indonesia, is fast becoming a raw, vegan and organic foodie's paradise. Healthy, creative and delicious food has taken a foothold in this unlikely place and attracts people who want to create it, learn about it and eat it. Read our interview with Executive Chef Shanti Allen, of Alchemy.…

Chef Daniel Corey of Luce San Francisco

From sustainably produced wines to locally sourced tomatoes, Luce is proving that a great meal starts with a solid commitment to sustainability. Chef Daniel Corey talks to us about seasonal menus, Luce's green certification and the trend toward sustainability in the restaurant industry.…

Onsite Restaurant Farms

Restaurants with integrated onsite farms invite diners beyond the table to the garden beds and chicken hutches that contribute to their meal. We look at two San Francisco Bay Area restaurants that are growing their own food.…

Chef Art Smith Interview: Restaurants Going Green

The colorful eatery is one of a growing network of restaurants around the country to embrace sustainability and become a Certified Green Restaurant. Southern Art and Bourbon Bar took an impressive 49 steps to conserve energy, eliminate waste and offer more fresh, local and organic dishes.…

Ça Va Brasserie Chef Patrick Malone

Ça Va, a 95% net-zero waste eatery, focuses on seasonal, local ingredients, and offers diners a chance to stick to their values as they step out for a bite. Restaurants across the country are going green and embracing sustainability in increasing numbers. One of the latest is Ça Va, located in the InterContinental New York Times Square Hotel.…