Chef & Farmer:Alex Seidel of Fruition Restaurant

Restaurants with their own farms gain a unique appreciation for what it takes to produce quality food. Chef Alex Seidel has gotten a lot of positive attention for his expertly prepared, eco-conscious cuisine at Denver’s Fruition Restaurant. The Wisconsin native was recognized in 2010 by Food and Wine Magazine as one of the best new…

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Plastic Free Kitchen: Zip Bag Alternatives

Two sustainable kitchen rules I follow are to choose non-toxic materials and to go with reusable when possible. I’ve been pretty successful at finding convenient alternatives for just about everything.  Except for one: how to replace plastic zip lock style food storage bags. What can I use instead of plastic food storage bags?   I don’t…

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Urban Agriculture: Vineyards in the Heart of Paris

Montmartre harvest festival and the remaining vineyards in the heart of Paris History of Parisian Vineyards Unlike American vineyards, which are most often tucked away among rolling hills outside of populated areas, France has embraced the culture of the vineyard, and keeps it close to their heart. Agriculture has long been an important part of…

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Smart Chicken: Nebraska Poultry Farm Goes Beyond Organic

A new take on “food miles” — killing chickens gently — thoughts about antibiotics and animal byproducts in feed — why air chilling matters. Many companies are born out of a desire to do things bigger, better and faster than any other before. However, for Tecumseh Farms, a Nebraska-based certified organic chicken producer, bigger and faster weren’t nearly as important as doing things better. Since its founding, the company has remained steadfast in its goal of bringing flavor, humane treatment and sustainable environmental practices back to chicken production. Rather than adopting industry shortcuts that compromise worker, animal and environmental health — not to…

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Ben Ripple of Big Tree Farms

On the forefront of developing sustainable, community enhancing food systems in Bali, Indonesia Expats Ben and Blair Ripple left their organic farming jobs in Washington and moved to Bali, Indonesia, in the late 90s.  Since then, they’ve been become somewhat famous in their efforts to bring artisinal Indonesian products to a larger market and to establish and…

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Interview With Mark Shepard of New Forest Farm

Working with and within nature using perennial food crops and restoration agriculture. Mark Shepard has created something of an environmental oasis at his Wisconsin homestead, New Forest Farm. Shepard, a farmer and author, is a longtime proponent of restoration agriculture, the practice of recreating healthy, naturally occurring, economically viable perennial farms. Packed with biodiversity, these…

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Ending Food Waste: Getting Extra Food to Those In Need

Ending food waste, keeping perfectly good food out of landfills and feeding people who need a little help in your own community. It’s easier than you might think. Have you ever wondered where all the leftover food from places like your local supermarket or restaurants ends up? How about the gorgeous produce that remains after…

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How to Make High Quality Chicken Stock

A chicken stock recipe for serious eaters and serious cooks. Rich in flavor and high in nutrition, this stock will make everything you cook unmistakably better. This is the indispensable ingredient in so much good cooking. You’ll be amazed at how a truly well made stock will elevate all it touches, from rissotto to soup, braises…

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Braised Escarole With Bacon and Mustard Recipe

This warm, easy and satisfying dish is perfect as lunch or a light dinner, or as a side dish. Braised escarole with bacon and mustard There are so many leafy greens to eat, and so little time! Don’t get stuck eating the same rounds of spinach, chard and kale. Perhaps you’ve never eaten escarole, or maybe you’ve just forgotten about it. Here’s a tasty autumn refresher: One, two, three This hearty meal requires only three ingredients: One head of escarole Two slices of seriously good bacon (don’t even think about cheaping out here) Whole grain mustard (this should be made…

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Foraged & Wild Foods

You don’t need to live in the deep woods to find foraged foods. From herbs to berries to mushrooms, you can find an abundance of food if you know how to look. Why forage? To take part in an industrial agricultural system means to be dependent on a system of food cultivation over which one…

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How Green is Your Favorite Restaurant?

Sometimes sustainability is equated with upscale restaurants that specifically market their local and sustainable credentials. But what about your favorite pizza joint, or the place where you pick up a quick salad on the way home from work, or the bakery that supplies your daily bread? To really make a difference, sustainability has to take root in the way we live our daily lives and the way everyone does business; otherwise, it will be relegated to mere trendiness. So, what makes a restaurant greener? What does that even mean? You can look to your own kitchen to get a clue. The…

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Everything You Need to Know to Buy Healthy, Humanely Raised Chicken

You want birds that were raised humanely and you want birds that ate healthful, natural foods to ensure the best quality meat. But don’t be fooled by nice-sounding labels, even ones like “organic.” When it comes to buying poultry, a little homework will ensure your good intentions and extra expenditure don’t go to waste.

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Humane Pasture Raised Heritage Breed Pork

With so many labels vying for your sustainable food dollar, it is becoming increasingly difficult to decide which is best. The labels should make it easier, but how many of us really know what the certified Organic or the various steps of the GAP animal welfare labels really entail? When it comes to pork, there…

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Death By Ratatouille: Are You Allergic To Nightshades?

Nightshade vegetables may be secretly making you sick Okay, Death may be a bit extreme here, but you would be surprised how many people have a sensitivity to common nightshade vegetables. You’ve heard of the Deadly Nightshade. Hikers and foragers learn to avoid the tasty looking, yet poisonous, berries on this wild growing plant. But…

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Shanti Allen of Alchemy Bali Raw Vegan Restaurant

Meet Shanti Allen, Executive Chef and founder of Alchemy, Ubud’s first completely raw vegan restaurant. Shanti meets me for our interview in a sundress and sandals, her long blonde hair loosely braided to one side.  I follow her through the kitchen, where a bank of food dehydrators are concentrating flavors, and creating the textures raw…

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Soy Anise Braised Oxtail With Preserved Plum

Here’s an easy and delicious recipe for braised oxtail, an often overlooked cut in the US. This recipe can also be made with bone in short ribs, but I hope you’ll take this opportunity to experience how tender and flavorful oxtail can be. Ingredients Oxtails (pasture raised and 100% grassfed beef); here I’m using almost…

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Seasonal Cooking: How to Use Fresh Chickpeas

Fresh chickpeas with Brussels sprouts and pasta recipe Spring is the time to find all kinds of foods we normal eat dried in their fresh state. Fresh garbanzo beans, or chickpeas, are at the markets now, so don’t pass by these velvety green pods without giving them a try this season. Wondering how to use…

Ça Va Brasserie Malone
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Certifying Sustainability

Defining sustainability in the restaurant industry, let alone measuring it, has proven to be an incredibly difficult task. A range of new businesses have emerged to help analyze a restaurant’s sustainability as well as provide certification for businesses to stand as a visual indicator to their customers of a restaurant’s ethical values—helping diners make smart choices.

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Project Green Fork In Memphis

Margot McNeeley, founder of Project Green Fork in Memphis, Tennessee, talks to EthicalFoods.com about the challenges of helping restaurants move toward sustainable practices.

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. Many people in the US are not so familiar with prunes as a gourmet ingredient. Prunes are something old people eat to stay regular, right? We can take a cue…

Chicken Ginger Broth for Spring Colds

Many people come down with colds, flu and sinus infections when the seasons change.  Here is a recipe for Chinese ginger chicken broth that, with a little bed rest, will have you feeling better in no time. Ingredients One organically raised, ethically sourced whole chicken (giblets removed).  For guidelines on buying healthy, humane chicken, check…

Sheep milk curry and rose petal marinade for heritage breed turkey breast

Rose Petal And Indian Curry Heritage Breed Turkey Breast

Heritage breed turkeys taste richer, but can dry out when cooked. Here is an easy and delicious marinade that delivers a flavorful, moist turkey breast without a lot of fuss. I am excited to see BN Ranch heritage breed turkey at the market, a real seasonal treat. The BN stands for Bill Niman (of Niman…