Photo Credit: Kelly Rossiter
I missed a lot of the Ontario produce this summer and I haven't done any canning yet because I was away in France, but I know I'm home now that corn is here. I've always loved corn best when it is straight from the cob, boiled or grilled doesn't matter to me. I always put way too much butter on it and lots of pepper, and it's taste is...Read the full story on TreeHugger
image credit News21
The UC Berkeley Graduate School of Journalism's News21 program and Good Magazine have shortlisted the three finalists in a competition to design a better food label. They "asked for designs that were informative, instructive and memorable." Their first prize winner, Renee Walker, (with the wonderful website address Read the full story on TreeHugger
Photo Credit: Mark Fischer/Creative Commons
The thin layer of topsoil that covers much of the earth's land surface is the foundation of civilization. As long as soil erosion on cropland does not exceed new soil formation, all is well. But once it does, it leads to falling soil fertility and eventually to land abandonment. As countries lose their topsoil through Read the full story on TreeHugger
photos: onex10/CC BY-ND 2.0
We've covered before the horrible consequences of constantly given factory farm animals antibiotics so they don't get sick in the sickening conditions we make them live. And recently the USDA commissioned a report reviewing the current research on antibiotics, antibiotic resistant infections and farm animals. The re...Read the full story on TreeHugger
Photo Credit: Kelly Rossiter
I admit that I like a Bloody Mary as much as the next person, especially on a hot sunny afternoon. It always seems like a very summery drink to me. It takes me back to carefree summer afternoons at my in-laws' cottage when we would sit under a tree looking out to the lake with a Bloody Mary in hand. In fact, I like the combination of the ingredients of the drink as much as the alcohol content and it makes my tongue tingle just to think about it. So when I saw thi...Read the full story on TreeHugger
A new assessment by the Nuclear Regulatory Commission of the potential consequences of a nuclear power plant meltdown (the details of which have come to light pre-publication via the Union of Concerned Scientists and the New York Times) finds far lower numbers of people can expect to get cancer in the event of a disaster than previously estimated....Read the full story on TreeHugger
Carver Community Garden, Harlem, New York. Photo: Mat McDermott
Last summer the battle in the New York City community gardens scene was to ensure that the 600-odd community-run green spaces across the City's five boroughs got a fair deal as the regulations governing them got renegotiated. Permanency was the watchword, ensuring that the battles over them that occurred in th...Read the full story on TreeHugger
photo: Stay Faded/Creative Commons
Up north, just a few hours drive from my doorstep, is a lush and largely forgotten about place called Mendocino County. It's known by few, but those that do know it likely do so because of its most abundant crop, marijuana, which grows spectacularly well in Mendocino National Forest. Locals know this, and so do authorities, who swooped in Friday, like they do every year, and uprooted 460,000 pot plants. ...Read the full story on TreeHugger
Honey for sale in Polonezköy, an Istanbul village. Photo: ccarlstead / Creative Commons
If you ask me, the real "Turkish delight" is served at breakfast time: A square of rich, thick kaymak (clotted cream), topped with fresh-off-the-comb honey (bal). But though Turkey is one of the world's top honey producers, ...Read the full story on TreeHugger
Image via screengrab.
Since New York legalized beekeeping within city limits last year, the practice has become more and more popular. On a quest to explore the growing beekeeping movement in New York, filmmakers Adrian Bautista, Martha Glenn and Brooke Tascona made a documentary, simply titled "Urban Beekeeping: NYC." It's a short, simple film that perfectly captures what makes beekeeping so fascinating and satisfying.
Watch the video after the jump:
...Read the full story on TreeHugger
Photo Credit: Mark the Kid,
Office workers in downtown Detroit have something new to look at on their lunch hours.
Where the Lafayette Building once stood, vacant and slowly crumbling, a large garden now grows. And this isn't just your typical urban landscaping job. You won't find any carpet roses or 'Stella d'Oro' daylilies here. This is an edible landscape, planted by master gardeners and other volunteers. Greens, tomatoes, cucumbers, and other veggies, along with a few apple trees, grace the lot where the old building once stood. The garden provides not only all-imp...Read the full story on TreeHugger
photo: Monica Arellano-Ongpin/CC BY 2.0
While by most accounts climate change will have a negative impact on agriculture as a whole, posing an additional challenge in feeding a human population increasing to an estimated 9 billion people over the coming decades, Reut...Read the full story on TreeHugger
Photo Credit: Emma Alter
I first had stuffed grape leaves when I was an impressionable teenager. One of my favourite high school teachers had invited a number of his students over for dinner and that is what he served. It was so far removed from anything my mother would have made, it seemed impossibly worldly and sophisticated. I have made them myself many times, but I've never managed to recreate exactly the lemony taste that so clearly stands in my memory. This wonderful recipe comes pretty close to the flavour of Read the full story on TreeHugger
Photo credit: mattdente/Creative Commons
The U.S. state of Iowa is an agricultural superpower, simultaneously eclipsing Canada in grain production and challenging China in soybean production. No, these are not mathematical errors. ...Read the full story on TreeHugger
Image Credit: Lluís Serra Pla
In and around Barcelona slow food and local delicatessen have become quite the thing lately. Projects like the slow food restaurant Fastvínic or the happy pig farm Finca del Saüc are popping up like mushrooms. Via the blog Read the full story on TreeHugger
Photo Credit: Kelly Rossiter
I just arrived home yesterday afternoon from my sojourn in the French Alps and a brief trip to Dublin and discovered much hotter weather than I have been experiencing for the past 3 weeks. With a combination of jest lag and the heat, I wanted to make something as simple as possible for lunch today. This recipe for guacamole soup was perfect. It took about 10 minutes to make and I didn't have to turn on the stove....Read the full story on TreeHugger
Photo via Peachy Canyon
Peachy Canyon Winery is a sustainable, family-owned winery located on the westside of Paso Robles' popular Highway 46. The winery is named after a horse thief who took refuge in a cave near the vineyard; Jesse James made use of the same hideout. ...Read the full story on TreeHugger
Photo: Mat McDermott
Here's my favorite way to prepare cabbage. It's crunchy and colorful, with the smoky-spicy flavor of popped mustard seeds and the sweet taste of shredded coconut. And it's very quick and simple to prepare. Though this recipe calls for red cabbage, it's equally good with green cabbage. In fact, that's the usual way I make it, but since the Union Square Farmers' Market had some nice looking small red cabbages when shopping for this recipe, I went with that. ...Read the full story on TreeHugger
The side cooked first gets dark and swirly, while the the side cooked second is just fleched with dark patches. Photo: Mat McDermott
These crepes are a variation on a traditional Gujarati pancake known as pudla. It's a really delicious combination of savory, spicy flavor, with a slightly spongey texture. I've never had them with leeks or fennel seeds in India, but both add a nice taste.
For those people unfamiliar with chickpea flour (also known as garbanzo bean flour...Read the full story on TreeHugger
Photo: imcountingufoz/Creative Commons
Summer's harvest is hitting shelves everywhere -- toast the heatwave continuing across much of the U.S. with a chilled fruit cocktail made with local wine, organic liquor and Champagne, and the best fruits, berries, and herbs the season has to offer.
It might not get any cooler, but at least you'll swelter with a Blueberry Basil, an Orange Mojito, or a fruit-packed Sangria in your hand.
Read the full story on TreeHugger
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