Owen Dell talks about his experience starting a free neighborhood food exchange and working toward food security through converting ornamental suburban landscaping to edible ones. Owen Dell is a sustainable landscape architect and advocate of edible landscaping in suburbia. In my interview with Owen, he describes how a free food exchange that he and a…
Solar ovens are an elegant solution to cooking food with a minimum of effort, no fuel and zero carbon emissions. Best of all, the food tastes great.
Most people have work dreams, and author Eden Canon is no different. Only her work dreams are all about sustainable food.
The eye-watering disparity between the price of conventional and organic goods has influenced the perception amongst shoppers that healthy, wholesome food is very pricey. But why does organic cost so much more?
Darrell Frey talks about permaculture farming, the danger of GMOs and how to choose the best local, seasonal foods. Darrell Frey is the author of Bioshelter Market Garden and farmer/owner of Three Sisters Farm in Pennsylvania, which provides fresh, organic produce to the local foodshed, even in the cold winter months. Frey’s initial interest in…
Raw dairyman Mark McAffee answers questions about veal , grass-fed cows, health benefits of raw milk, and how to choose the best organic eggs.
Mark McAffey explains why people should choose raw milk, the strict regulations inhibiting the growth of raw milk dairy, and why organic costs more.
Darren Bender-Beauregard talks about the differences between certified organic farming and a farm designed around permaculture principles. Take an inside look at how one American family farm is bringing good, healthy food to the community.
Simon Richard talks about building relationships with local farmers, the cost of organic and the pleasure of growing your own food. Simon Richard is the produce buyer and in-house farmer for Bi-Rite Market in San Francisco’s trendy Mission district. Bi-Rite offers a variety of local, sustainable, and organic produce sourced through its relationships with local…
Whether you’re taking home leftovers from your restaurant meal or getting your favorite food as takeout, try one of these convenient reusable containers and avoid sending yet another single-use container to the rubbish bin.
Helen Cameron, co-owner of Uncommon Ground, Chicago, recommends the book Bringing It To the Table, by Wendell Berry.