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!
Would your ideal vacation include Clean Plates-worthy food in a gorgeous setting? Check out the latest vacation trend: organic getaways.
Think you know your produce? See if you can guess what these exotic fruits and veggies are.
There are a few ways Chicago's The Plant describes itself: part vertical farm, part research and education space, part food business incubator. Also in its description? Former meatpacking plant.