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.
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.
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.
Which Clean Plates stories were most clicked in 2013? Read our top 5 countdown!
Look out, Greek yogurt: there's a new, protein-rich organic yogurt in town.
Want a holiday cocktail mixer that's free of artificial anything? Try this one...with a surprising ingredient.
Need a great gift? Each item in our 2013 gift guide can help make the holidays happier and healthier!