Smoothie bowls are super hot (cold?) right now, and Alison Lewis’ new cookbook, 200 Best Smoothie Bowl Recipes, is packed with smoothie bowl goodness.
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Lobster mac and cheese is super hip right now, and the economics behind this popular dish are fascinating.
Over-the-counter drugs might alleviate your allergy symptoms, but the side effects can be the pits. Try these food-based natural remedies for seasonal allergies instead!
Wall Street-worker-turned-food-activist Robert Lee rescues food waste and turns it into nutritious meals for New York’s homeless.
We love this upcycling idea that eliminates food packaging waste.
When people ask me for advice on going vegan, the first thing I tell them is to look at the meals that they are already making regularly. Most of us tend to make the same things week after week. So I suggest starting there first. At my house, tacos, scrambles, pizza, and salad make regularly weekly appearances.
The Energy Department’s methane biogas program has been chugging away in relatively obscurity for several years, and now that’s all about to change. The agency has just teamed up with EPA and the Department of Agriculture to announce a new initiative for ramping up manure-to-biogas at dairy farms and other farming operations, called the Biogas Opportunities Roadmap.
Several years ago a Little Shop of Horrors-variety dentist turned what was supposed to be a routine teeth cleaning into a painful years-long affair in which my teeth were incredibly sensitive to cold. Having a glass of ice water or cold green smoothie brought lots of discomfort with it. Rather than living a life of warm smoothies (I believe they call that soup), I started looking into ways around my pain. Enter glass straws.
Bycatch threatens ecosystems and costs fishermen around $1 billion per year. Learn about bycatch and how we can reduce this problem.
If you’re intrigued by the idea of using greywater, check out this short list of valuable resources…
Looking for a coffee alternative? This creamy smoothie will kick your iced coffee cravings to the curb!
Nothing says ‘summertime’ like a ripe juicy melon! But what then? What do you do once you’ve eaten all the red juicy deliciousness, spit out all the seeds, and cleaned every melon slice right down to the watermelon rind? Especially for fruitivores who hate food waste, the answer’s easy: you eat the rinds, too!
Growing Cities producer Dan Susman talks about his journey from backyard farmer to urban food advocate. Spoiler: he started out by planting pumpkins! It’s a great story. Get to know him!