Sustainable Table

Associated Posts

Eggnog

Of the many foods associated with the winter holidays, few are as tied to the season as eggnog. This article explores the origins and evolution of the decadent beverage.

Celebrate Spring With Asparagus

After long winter months of scanty crops, root vegetables and tubers, the farmers market reawakens in spring - pulsing with energy and brimming with cheerful colors, enticing smells and delicious flavors that make for a full sensory experience. Strol

Potatoes

The popularity of the humble potato has waxed and waned with varying degrees of drama over the course of its 2,200-year history. Learn more about this ubiquitous vegetable and its history of feast and famine.

Intro to Food Waste

'As a country, we're essentially tossing every other piece of food that crosses our path - that's money and precious resources down the drain,' says Dana Gunders, NRDC project scientist.

Squash

It’s no surprise that in the US the fall season is associated with pumpkins and winter squash. Learn more about these versatile vegetables.

Give Good Goose

Among the most popular centerpieces of a traditional American Christmas dinner is roast goose. Typically associated with Victorian-era England, the tradition of the Christmas goose has since been adapted by families throughout the world.

From Farm to Fork

It can be challenging to prepare meals with local ingredients in the off season - but this article shows that it’s possible - even in Kansas in the winter.

Talking Turkey

Thanksgiving is a time for family and friends to come together and give thanks. It’s the most celebrated (and most heavily traveled!) time of the year. Thanksgiving is a time to share, to give, and to be grateful for all that we have. It’

A Greater Pumpkin

Linus waits for the Great Pumpkin to bring him treats on Halloween, Cinderella’s Fairy Godmother turns a pumpkin into a magical coach to take her to the ball, and scary carved pumpkins have the power to keep away bad spirits. Pumpkins have some

Vermicomposting 101

Did you know that food scraps, junk mail and paper products make up about 30% of our garbage? Would you love an easy and fun (no joke) way to reduce this garbage, plus recycle natural fibers, paper towels, and more? Composting is a simple, non-sti

Heirloom Tomatoes

The popularity of these old fashioned tomatoes has blossomed in recent years due to their refreshing flavor, texture, and crazy colors, but also because of their organic origins. To be certified heirloom, these tomatoes have to be grown from seed tha

Heritage Animal Breeds and Heirloom Crop Varieties

Traditionally, farmers throughout the world raised thousands of different animal breeds and plant varieties. Though industrial farms now rely on only a few types of livestock and crops, traditional heritage breeds and heirloom varieties are still use

Quick Facts

Organic farms use as much as one-third less fossil fuels than their conventional counterparts, and can sequester carbon!
Radioactive Bluefin Tuna, caught off California's coast had cesium-134 and cesium-137 in their systems.
Approximately 80% of all antibiotics sold in the US are administered to farm animals to promote growth and prevent infections.
In the last 40 years, nearly one-third of the world's arable (farmable) land has been lost due to poor land management.
About 40 calories of fossil fuel energy go into every calorie of feed lot beef in the US. One more reason to go Meatless Monday!
16: The number of U.S. states that generate more than 10% of their electricity from renewable sources.
One pound of cheese has a water footprint of 600 gallons.
73 percent of the Earth's surface water is locked in ice and snow.
Due to inappropriate breeding strategies that favor growth over bird welfare, 90% of broiler chickens have trouble walking.
Between 1985 and 2001, the use of antibiotics in feed for industrial livestock production rose a startling 50%.
20 percent of the Earth's surface water is in lakes.
The average American throws away 20 pounds of food each month or about two-thirds of a pound per person per day.
More than 1,300 gallons are required to produce a 12oz steak.
Poultry farms often sear off as much as half of a chicken's beak to prevent aggression brought on by cramped living conditions.
Nearly 70% of swine confinement workers suffer from a respiratory illness or irritation. 58% of workers suffer chronic bronchitis.

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