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PublishedMarch 14, 2021
Cauliflower soup: Florets, stems, leaves and all
A silky, deeply flavored soup that uses every last bit.
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PublishedMarch 7, 2021
This St. Patrick’s Day, brine your own corned beef – starting now
The process isn't difficult but can take up to a week, so you better get cracking.
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PublishedFebruary 28, 2021
Expand your baking horizons with chickpea flour
Farming chickpeas is gentle on the environment. Baking with chickpea flour is a boon to your cookies and cakes.
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PublishedFebruary 21, 2021
Green Plate Special: Grass-fed beef is better for you and the environment, even from Australia
But getting it from local farmers is always best.
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PublishedFebruary 14, 2021
Rice makes the world go round, but at high environmental cost
Researchers are working on projects all over the globe to figure out how to grow it more sustainably and equitably.
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PublishedFebruary 7, 2021
For Valentine’s Day, cook dinner for the one you love
Even if you're not much of a cook, your lover will appreciate the gesture and the meal. This menu makes it easy.
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PublishedJanuary 31, 2021
Green Plate Special: The hype is growing around lab-grown meat
Singapore is using it as part of an effort to source more of its food on the island.
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PublishedJanuary 24, 2021
Green Plate Special: Trendy sugar substitute has many benefits, but one big drawback
Allulose is a healthy alternative to sugar but not good for the environment.
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PublishedJanuary 10, 2021
At Panera, you can find out just how sustainable your meal is
The chain has joined a D.C.-based program that calculates the emissions caused in making each meal, with the hope of persuading diners to choose the menu option that helps fight climate change.
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PublishedJanuary 3, 2021
Green Plate Special: Pare down a packed spice rack to these essentials
Chefs weigh in on the dozen spices to bring to a desert island.
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