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5 SHFTs For a More Sustainable Year

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Take the first steps down a more environmentally-conscious road

With 2012 in full swing and resolutions made, allow us to suggest 5 SHFTS to help you become a more sustainable version of yourself: 1. Optimize your energy use There are many small ways you can reduce your consumption of energy. A few we would suggest are unplugging any chargers and turning off monitors when not in use. Also, replace old appliances in favor of more efficient Energy Star grade......read more

Are Those Seeds Safe?

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Look carefully at seeds before buying them, implores author and gardener Margaret Roach

So you've taken the sustainable food pledge. You buy local and organic, and you're feeling good about it. Now you want take the natural next step and start growing your own veggies. First you need some seeds, those tiny plant embryos that will transform into the most local, environmentally friendly dishes your table has ever seen. Right? Sort of. Seeds, as author Margaret Roach explains in a......read more

Food Tripping Across America: Albuquerque, NM

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Taste the best of the local Southwest this weekend

Our next stop is Albuquerque, NM, situated off Interstate-40 and sandwiched next to the Sandia Mountains. If you’re traveling through New Mexico, definitely save your appetite for all that Albuquerque has to offer. And lucky for us, this weekend, Albuquerque is hosting the Chocolate and Coffee Fest, with the Southwest’s largest gathering of chocolatiers, coffee roasters, tea......read more

After-Party Pondering

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David Vega dishes up some food and drink ideas for the morning after.

As I write this I think back on the past few days’ efforts to make small daily changes to my eating habits. Believe me, I’m not one to deny myself the things I enjoy; I’m more likely to find something that both satisfies my cravings and that I can feel good about eating. Applying it has actually been much easier than I expected. If I stick to satisfying the senses, I find myself wanting to......read more

What's A Farmbox?

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In Washington D.C., Shawn Traylor begins his odyssey with Community Supported Agriculture.

A few weeks ago, I was kicking around in Adams Morgan on a Saturday morning. The residue from Snowpocalypse 2010 had finally melted, the sun was shining, and I was feeling fine. I turned the corner onto Columbia Road, and saw a big white delivery truck where a smiling, bearded man was handing happy people boxes of gorgeous produce. “What’s this?” I thought. I meandered over to investigate.......read more

From The Farmbox

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With his salsify apple crabcakes, Shawn Traylor turns an unsightly root vegetable into a delicious thing of beauty.

If you happen to be making a list of (or song about, coffee table book on…) the world’s filthiest and/or ugliest vegetables, please make sure to include salsify on your list. Would you just look at how ugly these things are?!? But, through the miracle of Photoshop, look how purty I made them.   I jest. No Photoshop trickery here, just some peeling, boiling, mashing, mixing,......read more

From the Farmbox

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Pics and notes from our NYC event with Wired.

So, I’m from Louisiana. And though I can’t be certain, I’m fairly sure that we Louisianians, categorically, are not known for eating a lot of beets. The same cannot be said for Russians, for whom beets……   Damn. I was about to say “are like potatoes to us." But that ain’t quite right. Russians heart their potatoes rather......read more

Farmers Markets Exploding

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In spite of exponential growth, farmers markets still only account for a tiny proportion of U.S. food economy.

Over at Grist, Bonnie Azab Powell reports that farmers markets are growing like weeds all over the United States. According to the U.S. Department of Agriculture, there are 6,132 farmers markets in the United States, a 16% increase from last year and a 214% increase from 2000. California leads the charge with 580 markets, followed by New York, Illinois, and Michigan. However, only one sixth of......read more

Alice Waters: 40 Years of Sustainable Food

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Veteran SF chef celebrates Chez Panisse's anniversary

To most of us, the sustainable food movement is a relatively recent phenomenon. But to chef/author/food activist Alice Waters, it began four decades ago, before "sustainability" was even a word. That's when she opened Chez Panisse, the Berkeley eatery that helped pioneer the now-popular concept of serving local, organic, seasonal food. Over the last forty years, Waters and Chez Panisse have......read more

Behind the Label

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The everyday guide to eco food labels

From biodynamic to dolphin-safe, free range to grass fed, there are enough food labels out there to make your head spin. Any product can slap on a label with an environmental claim, but not all labels are created equal. Audobon Magazine cooked up a nice and simple breakdown of what labels have a leg to stand on, and which aren't much more than pasture-raised B.S. Third-party labels are the most......read more

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