• Mapping the Mess: Food & Water Watch releases its 2015 Factory Farm Map

    Use Food & Water Watch's latest factory farm map to find out where in the US industrial livestock operations exist.

  • It's Morning Again in America For Clean Water

    It's morning again in America for clean water after the EPA finalized the Clean Water Rule and in so doing, made one of the biggest moves to improve US water quality in a generation.

  • Real Food Right Now and How to Cook It: Chickpeas

    Chickpeas play an important role in many cultures of the Mediterranean, Middle East and Africa, and recently they've come center stage in the west as the base of wildly popular hummus dips. If you haven't tried yet, cooking with chickpeas may seem daunting and exotic, but they're actually fun and easy to toss on a salad, fry up in fritters or roast into a crunchy snack.

  • 8 Essential Tips for Your Summer Road Trip

    No season is more geared for the open road than summertime. Here are a few tips to get you to your destination without wasting any gas!

  • Your Summertime Fish Cheat Sheet

    Imported or domestic? Wild or farmed? When did choosing fish become so difficult? We've pulled together advice on navigating some common fish options you'll likely come across at the market or fish shack. Summer goes by fast, so cut back on the pondering and get back into the sunshine with our fish cheat sheet!

It's Morning Again in America For Clean Water

It's morning again in America for clean water after the EPA finalized the Clean Water Rule and in so doing, made one of the biggest moves to improve US water quality in a generation.

This Week in Eco News - May 29, 2015

One of the best ways to change food, water and energy systems is to change people's perceptions. This week's Eco News features stories about how that can lead to big results. What happens if we thought differently about water use? Would insects be more popular if we focused on taste instead of environmental impact? Find out!

Real Food Right Now and How to Cook It: Chickpeas

Chickpeas play an important role in many cultures of the Mediterranean, Middle East and Africa, and recently they've come center stage in the west as the base of wildly popular hummus dips. If you haven't tried yet, cooking with chickpeas may seem daunting and exotic, but they're actually fun and easy to toss on a salad, fry up in fritters or roast into a crunchy snack.

This Week in Eco News - May 22, 2015

The White House released new bee-saving plans, the USDA released a no-GMO label, Long Beach voted for Meatless Mondays and Puerto Rico has ordered water-rationing in response to drought. Beyond busy governments, there are a lot of other Eco News stories to check out before the long Memorial Day weekend!

Our Hero: Arjen Hoekstra, Creator of the Water Footprint

Arjen Hoekstra not only created the concept of water footprint, but he opened people's eyes about how humanity uses water. Find out what guided Hoekstra onto this visionary path, the role that consumer decisions have on water use, the complexities of industrial versus pasture-raised meat, and more.

Real Food Right Now and How to Cook It: Apricots

Fresh apricots are delicate and sweet in season, and worlds apart from the popular leathery, dried apricots you find in stores all year. Bake these flavorful fruits into a sweat or savory dish, whip up some apricot jam or bite into a soft apricot at the farmers' market before their fleeting season passes us by.

Your Summertime Fish Cheat Sheet

Imported or domestic? Wild or farmed? When did choosing fish become so difficult? We've pulled together advice on navigating some common fish options you'll likely come across at the market or fish shack. Summer goes by fast, so cut back on the pondering and get back into the sunshine with our fish cheat sheet!

Film Review: Seeds of Time - Nothing Could Be More Important

There's a frozen seed bank in Norway filled with thousands of crop seeds from around the world. How did they get there, and why? Seeds of Time is a new documentary that shows us just how important crop diversity, and the work we do to preserve it, is to the future of human civilization. Here's why it's worth a watch.

This Week in Eco News - May 15, 2015

A lot of big efforts in good food, water and energy are moving forward. Lots of schoolkids across the US could see antibiotic-free chicken served for lunch, Georgia has decreased its water use - as its population increased - and the Netherlands' solar road is working better than expected!

Real Food Right Now and How to Cook It: Prickly Pear

There are a great number of species of prickly pear cactus, all of which are native to the Americas. The UN's Food and Agriculture Organization explains that the cactus was probably first cultivated in Mesoamerica, and was of particular importance to the Aztec. Fossilized seeds and skins of the fruit over 7,000 years old have been found in Mexico!

Food as Medicine: Hospitals Changing the Food System

The days of notoriously "bleh" hospital food could be at an end. Thanks to these nifty tricks that hospitals are using to go local and sustainable, these centers for healthcare are starting to walk the talk by sourcing - and growing - fresh ingredients for their patients, staff and surrounding communities. It's good for everybody.

5 Ways to Up Your Garden Game with Technology

Since gardening was "invented" around 12,000 years ago, the skills and tools associated with the craft have evolved constantly. In fact, the traditional approach to gardening is to always update how it's done. To help you keep on the cutting edge, we'll cover a myriad of ways modern techniques and tools can be used to improve your gardening game.

This Week in Eco News - May 8, 2015

This week there was a lot of news about water quality and how food and energy production affect it, specifically how fracking and industrial crop production (here's looking at you, corn) leads to water pollution. There were some bright sides, too - find them in this week's Eco News.

Real Food Right Now and How to Cook It: Dill

When most Americans think of dill, pickles come to mind, but the herb was once prized by the ancient Greeks and Romans for its health benefits and magical properties. A staple in the cuisines of Scandinavia, Eastern Europe, North Africa and Russia, dill is actually an incredibly functional, versatile herb and one of the most nutrient dense, low-calorie foods you can eat.

1 2 3 4 5 6 7 8 9 10 next > 66 1055 results