These little nutritional powerhouses have a fascinating history, and are firmly entrenched in the culinary (and artistic) cultures of many countries. But should you keep eating them, given the ample amounts of bad press they've received lately (as water guzzlers, and worse)? Only you can decide - so read on for more information!
These days, social media has made it easier for labor activists and concerned consumers to push corporations to treat workers more fairly, but old school organizing is still in the fight, too. Here, to mark Labor Day 2015, is a snapshot of the evolving landscape of food labor.
During the 1980s there were two kinds of rain that were hard to miss: purple and acid. Back then, Prince ruled the radio just as acid rain dominated the headlines. But is it still a problem? Find out in this post.
As you know, all of the Earth's resources are linked in a massive, complex web that proves time and again to be more interwoven than we can imagine. Often times the Eco News stories we collect are about humanity creating problems by not considering the broader effects of our actions and also about finding solutions when we look at the big picture. This week's Eco News is no different!
Come with us on the (virtual) Road to Farm Aid as we celebrate Farm Aid's 30th anniversary concert in Chicago by profiling the amazing musicians involved! This week we learn more about singer-songwriter Dave Matthews, a Farm Aid board member and Virginia-based sustainable farmer.
Nine out of ten Americans support farm-to-school programs, but these important opportunities for our children are far from commonplace. If we want to reap the rewards of farm-to-school, we need to step up and help local schools bring freshly farmed food to kids. Here are some ways to make that happen!
Late summer is the heart of harvest, when peak summer produce is at its most prolific - maybe too prolific! Certain classic combinations have come to epitomize summer, but there are other, lesser-known pairings that will pull you out of the summertime rut. Here are some ideas to get your creative juices flowing in the kitchen!
It's back to school time! Here at GRACE we're trying to make everyone's job a little easier by providing free tools and resources that both teachers and students can use in their work on sustainable food, water and energy.
Sometimes it takes good research to open the public's eyes. For instance, new reports just put a growth-promoting drug given to hogs into the spotlight. And when the public heard about how unhealthy school lunches were, the standards were updated - updates new research says is supported by a majority of Americans. This week's Eco News has these stories and more!
Reducing food waste is one of the best ways to save time, money and natural resources. We love using up every pip, peel and pit that we can - but there are a few exceptions to the rule: some plant parts don't make good eating. Read on to learn more about common produce items that are best left off of your dinner plate (and composted), and some where the verdict is still out.
It's back to school - is that a collective sigh of relief from parents around the nation we hear? Time to start thinking about school supplies, homework - and what to pack your kids for lunch everyday. Here are some quick tips on how to make packing a school lunch a little more sustainable.
Cleaning up our energy supply is a team effort. There are many groups working on increasing access to solar energy, improving building performance and enhancing policy. Here's a roundup of some of our favorite blogs that are talking about - and working on - these endeavors.
On top of the interesting news we've collected for this week's Eco News, we included stories about exciting solutions to big problems facing the environment; for instance, we found stories about agrihoods, undamming rivers and reducing the costs of renewable energy. Check these out and get inspired!
Dominic Palumbo has turned Moon In The Pond Farm into fertile ground for educating and inspiring new farmers. He understands that hands-on farming experience is essential for a sustainable future. Dominic's work and philosophy on farming, educating and changing our food system from the ground up are precisely what we need to sustain future generations of local food leaders and farmers.
Native to temperate regions across the world, beautiful, jewel-like currants have a long history as a food in North America. Super high in Vitamin C, the little fruits' sweet-tart flavor make great jams and jellies, and delicious additions to baked goods. Read on to learn more about this interesting summer fruit!
The latest hot trend in gluten-free baked goods may be coffee flour, a product that is poised for commercial roll-out sometime this year, and that may help relieve some of the food waste and water pollution associated with coffee production. Made from coffee cherry pulp, coffee flour is high in nutrients and fiber. But some coffee farmers aren't so sure about its usefulness.