Mike Del Ponte was having a no-good-very-bad-dinner-party. A friend’s request for water sent him scurrying to the kitchen to pour from a homely plastic filtration pitcher.
We taste-tested cricket treats, which turned out downright yummy—and ridiculously good for sustainability and health. Before you go eww, consider this: It takes ten pounds of feed to raise just one pound of beef; the same amount can feed can produce eight pounds of crickets. Bugs are full of protein and in nutrients including iron, calcium and vitamin B12.
Through the humble bean, Steve Sando of California-based Rancho Gordo is doing something for genetic diversity and local tradition. He's out to save heirloom varieties indigenous to the New World and near extinction.
“Let food be thy medicine and medicine be thy food." We were reminded of that wise Greek guy when we talked to Dr. Mark Hyman, a modern-day Hippocrates. The author of seven New York Times #1 bestsellers, Hyman heals with food. He pioneers Functional Medicine, which targets the roots of chronic disease by balancing the body system rather than Band-Aid the symptoms.
We first discovered Further Products hand soap at a Clean Plates-approved restaurant, the same type of establishment from where L.A.-based founders Marshall and Megan Dostal source the discarded vegetable oil they use to make their line of hand soaps, dish soaps and candles.
Research has shown that kombucha may help immunity and digestion. A new study has even linked probiotics to improved thinking and emotion. So we came up with kombucha cocktails.
It’s sweet. It’s savory. It’s everything you could ever want. (In a yogurt.) We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants and made from hormone-free, grass-fed milk from Blue Hill’s own farm and other small farms in the Northeast.
Cookbook author and blogger Shauna James Ahern, also known as Gluten-Free Girl, shares with us her love story and most romantic recipe. This quiche is perfect for Valentine's Day, or everyday.
This quiche features a brown rice crust that's easy, gluten-free—and delicious. Though the recipe calls for brown rice, you can use any leftover cooked rice you have on hand. The protein from the chicken and brightness from the preserved lemon make this a satisfying meal-in-a-dish.