Toast the 2021 Source Award winners with a homemade concoction

Green plate special

Published
April 18, 2021

Toast the 2021 Source Award winners with a homemade concoction

And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.
Published
April 11, 2021

This week’s cooking challenge: Monkfish liver

In which our columnist tries to get over her distaste and learn a sustainable new preparation.
Published
April 4, 2021

Sure, it’s Easter, but what about that other holiday?

International Carrot Day was established to celebrate the healthfulness of the root vegetable.
Published
March 28, 2021

An Italian Easter bread from an unforgettable lady

Grandma Nan was as colorful as the Easter eggs that she used to stud the braided loaf she baked annually for the holiday.
Published
March 21, 2021

In the pandemic, takeout containers are everywhere

What are their impacts on the waste stream?
Published
March 14, 2021

Cauliflower soup: Florets, stems, leaves and all

A silky, deeply flavored soup that uses every last bit.
Published
March 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.
Published
February 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.
Published
February 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.
Published
February 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.