Welcome to Eat Drink Better: Sustainable Food for a Healthy Lifestyle
When you let the GMO industry police itself and evaluate the safety of its own products, you are bound to get something different than if you had (or let) independent scientists do so. I’ve covered the scientific limitations of GMO studies commissioned or conducted by the GMO industry before, as well as 13 scientific studies that have identified a link between GMOs and organ disruption. News is out now that may be even more disturbing.
These vegetarian sausage rolls are best when made with butternut squash or sweet potato, but you can also a similar quantity of regular pumpkin of more or less any kind. As long as it’s intended for cooking, it will do just fine. You can also add chopped leeks, potato, and salt and pepper to taste, or sprinkle grated cheese over the top before serving.
Healthy Dining Hot Spots in Sedona & Jerome, Arizona!
One of the biggest weapons in GMO companies’ arsenal is the claim they make repeatedly that genetically modified (GM) crops are needed to help feed to world in the face of global climate change. There’s one problem with this claim, though — it’s total greenwashing and untrue.
WGBH Boston has put together a collection of environmental public health resources. More than 4000 topics are available in their free online library with more than sixty environmental health resources organized into easy-to-use lessons. Each lesson contains a video or an interactive program, a background essay, three or four discussion questions, and links for further [...]
Whew! Last week was a doozy, and my to do list is full of a whole range of food-related stories from across the Important Media Network and across the web that I wanted to share with you…
Sometimes the simplest dishes are the most satisfying, and simple doesn’t always have to be just tomato sauce and noodles! Lentils pack this Cannelloni full of flavor and provide phosphorus, calcium, vitamin B and iron — a great dish for vegans and vegetarians that even meat-eaters will find thoroughly satisfying!
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Hi there! I'm Becky Striepe, a green crafter and vegan foodie living in Atlanta, Georgia with my husband and two cats. My mission is to make eco-friendly crafts and vegan food accessible to anyone who wants to give them a go.
Jennifer Kaplan is the founder of VineCrowd.com and the author of Greening Your Small Business (November 2009, Penguin Group (USA)). She is adjunct faculty in marketing at Goldengate University and is also totally stoked have been named one of The 16 Women You Must Follow on Twitter for Green Business.
Jessi Stafford is a 20-something attempting to be a vegan on a recent graduate's budget. She currently writes for Vegan Mainstream and The Next Great Generation and graduated in 2009 from the University of Missouri School of Journalism.
Tanya Sitton is an ecovegavore, messy chef, green girl, food revolutionary, and general free-thinkin' rabble-rouser. Hi!
Who is Urban Artichoke? I'm Patricia Larenas, a writer and dedicated gardener living in Silicon Valley, doing my part to heal the planet one garden at a time. I recently left my career in the tech sector to dig in the dirt full time- and write about it.
