• Earth Day 2014: An Eco-Stravaganza of Sustainable Tips and Tricks (Part 1)

    This Earth Day, the Ecocentric team is celebrating by sharing our favorite eco-friendly tips and tricks! Whether you're an old hand at ninja energy efficiency tactics or setting up your first apartment, hopefully you'll find, as we did, that there's always more to pick up by way of sustainable living.

  • Earth Day 2014: An Eco-Stravaganza of Sustainable Tips and Tricks (Part 2)

    This Earth Day, the Ecocentric team is celebrating by sharing our favorite eco-friendly tips and tricks! Hopefully you'll find, as we did, that there are always more sustainable tips to pick up. Here, tips on growing your own food, solar power-ing your nest and making the most out of your glassware. (Post 2 of 2)

  • Years of Living Dangerously Recap: Episode 2

    The Governator tours the fire line and Harrison Ford continues his Indonesian palm oil tour in this week's episode, "The End of the Woods." The bigger story behind the two icons: teams of firefighters, scientists and activists protecting the forests and wildlife in the path of climate change.

  • Our Heroes: Gordian Raacke of Renewable Energy Long Island

    You'd be hard-pressed to find a more enthusiastic, persuasive advocate for clean energy than Gordian Raacke, founder and executive director of Renewable Energy Long Island (reLI) - and solar homeowner. He's long been a nationally-known leader in clean energy and climate change issues.

  • Real Food Right Now and How to Cook It: A Spring Celebration!

    Our Real Food Right Now series has hatched out posts on many spring foods, from the history of ramps to the egg's endless uses. Now it's officially time to delve back into these in-season delights. Explore spring ingredients and find out why going green in spring is so important!

Earth Day 2014: An Eco-Stravaganza of Sustainable Tips and Tricks (Part 1)

This Earth Day, the Ecocentric team is celebrating by sharing our favorite eco-friendly tips and tricks! Whether you're an old hand at ninja energy efficiency tactics or setting up your first apartment, hopefully you'll find, as we did, that there's always more to pick up by way of sustainable living.

Earth Day 2014: An Eco-Stravaganza of Sustainable Tips and Tricks (Part 2)

This Earth Day, the Ecocentric team is celebrating by sharing our favorite eco-friendly tips and tricks! Hopefully you'll find, as we did, that there are always more sustainable tips to pick up. Here, tips on growing your own food, solar power-ing your nest and making the most out of your glassware. (Post 2 of 2)

Years of Living Dangerously Recap: Episode 2

The Governator tours the fire line and Harrison Ford continues his Indonesian palm oil tour in this week's episode, "The End of the Woods." The bigger story behind the two icons: teams of firefighters, scientists and activists protecting the forests and wildlife in the path of climate change.

This Week in Eco News - April 18, 2014

Did you know that NFL linebacker Will Witherspoon is also an organic beef producer? Or that it's possible to extract water from the air? Or fuel from seawater? See these stories, along with climate news and fun multimedia, in this week's Eco News.

Our Heroes: Gordian Raacke of Renewable Energy Long Island

You'd be hard-pressed to find a more enthusiastic, persuasive advocate for clean energy than Gordian Raacke, founder and executive director of Renewable Energy Long Island (reLI) - and solar homeowner. He's long been a nationally-known leader in clean energy and climate change issues.

Real Food Right Now and How to Cook It: A Spring Celebration!

Our Real Food Right Now series has hatched out posts on many spring foods, from the history of ramps to the egg's endless uses. Now it's officially time to delve back into these in-season delights. Explore spring ingredients and find out why going green in spring is so important!

Who's Afraid of the Clean Water Act?

The long-awaited Clean Water Act draft rules were released in a document known as the "Waters of the United States," marking one of the most substantial steps towards improved US water quality in years. One problem though: Some industries think it is governmental overreach.

Years of Living Dangerously Premieres

Judging from episode one of Showtime's new Years of Living Dangerously documentary series, we're in for a visually stunning, compelling and fascinating ride as climate change is discussed in the most human terms possible. It's riveting, truly must-see viewing. Here are some highlights and fun tidbits from the premiere!

This Week in Eco News - April 11, 2014

This week, we learned that Washington, DC's utility company is going to turn sewage into usable energy (and pure compost) and the FDA has shut down cows' happy hour. Don't forget to apply for those tax rebates, solar owners!

Our Heroes: Leslie Moyer of Post Carbon Institute

Leslie Moyer is the director of Post Carbon Institute's Energy Reality Campaign. Read Leslie's interview to learn about her work with artists and energy, the undeserved un-sexiness of energy conservation and a particularly mind-blowing uphill car ride.

Real Food Right Now and How to Cook It: Eggs

Whether the chicken or the egg came first, eggs probably win the "most versatile ingredient" competition hands down. Found in everything from sauces and custards to their own headlining items, like omelets and egg nog, eggs offer up "egg-cellent" dining entertainment from dawn to dusk.

Book Review: Cutting out The Meat Racket

The Meat Racket tells the story of our modern industrial meat system. Tyson Chicken's tale is shocking, engaging and a great read about how your supermarket meat aisle came to look the way it does. And how can your weekly grocery shopping make a difference?

This Week in Eco News - April 4, 2014

Turns out energy conservation and sustainability are important to American consumers after all. One way we might all show those concepts our love? Waste less food!

Our Heroes: Mary Brower of Bluestem Farm

Bluestem Farm is a four-season, diversified farm, dedicated to producing a huge variety of food straight through the long winters of Northern Michigan - no small feat! They proudly raise heritage-breed pigs, chickens for both meat and eggs, and a large variety of indoor and outdoor vegetables.

Real Food Right Now and How to Cook It: Mushrooms

Although the joys of cooking and snacking on the mighty mushroom are ancient, we still have much to discover when it comes to these tasty fungi. From hunting mushrooms in the forest to serving them up at the table, mushrooms offer an endless adventure!

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