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A wind power mega-project -- the largest in the country -- breaks ground in the Mojave Desert. The VeGZAtarian: Eater interviews Wu Tang's lyrical genius and resident raw food guru. In Fast Company, a great slideshow of EV chargers of the future may have been published just a little too soon. The small print: At a mere 220 square feet, the L41 is a subcompact home with a tiny footprint. ......read more
Artisanal beekeeping is alive and well in America, and Brooklyn's Bee Raw Honey proves it with the 9 Varietal Honey Flight, which offers a complete tasting of honey groves from around the country. Every honey is as unique as its floral source, and each of these nine varietals is an honest and irresistable representation of its floral origin. Includes a combination of nine of the following honeys:......read more
Whether you're hiking on the trail, out for a long walk, or just in need of an afternoon pick-me-up at work, International Harvest has you covered. With a vegetarian blend of organic fruits and nuts, Go Take a Hike trail mix puts the raw, handcrafted spin on a classic snack. Ingredients: Hunza Goji berries, Hunza mulberries, Hunza golden raisins, cacao nibs, cashews, and pistachios....read more
Hip-Hop everyman Pharrell Williams debuted his latest fashion project last weekend at a star-studded event during New York City's Fashion Week. RAW for the Oceans, a collaboration with designer denim label G-Star RAW, is a collection of jeans made from plastic ocean waste. RAW for the Oceans the highest-profile gig we've seen yet for Bionic Yarn, the recycled plastic textiles company fronted by......read more
Cooking vegetables is usually a good idea: Heat breaks down cell walls, releasing antioxidants. But heating cruciferous vegetables (part of the Brassicae family) actually destroys their unique anti-carcinogenic potential. That’s because crucifers, unlike other types of vegetables, are high in glucosinolate, a plant compound that produces naturally occurring small molecules called......read more
In Jonathan Safran Foer's latest book "The Eating of Animals" the lauded novelist dives deep into the complex morality of eating meat. An avowed vegetarian, Foer stops short of preaching the vegan way of life, but presents some pretty damning testimony about factory farms and the lives of animals raised on them. The Atlantic correspondant Jeffrey Goldberg had a discussion with Foer......read more
In this clip from ALTER ECO, Denevan discusses his work cooking impromptu meals from local ingredients and making temporal art in the sand....read more
Like so many fisheries around the world, the seafood stocks off the Southeastern coast of the U.S. have been decimated by overfishing. The situation is so critical that regional fisheries managers believe that many of the most commonly fished species, including grouper, sea bass and red snapper, are in danger of disappearing for good. Recreational and commercial fishing for those species have......read more
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......read more
Always well-informed on all things green design, the good folks at Inhabitat tipped us off on the Breezeway House, the certified by the ...read more
