• Tuna and Mercury on the Radio

    GRACE's Peter Hanlon spoke with Thom Hartmann on his radio program about our recent blog post on the FDA's new fish and mercury consumption guidance, Consumer Reports' advice on the issue and how mercury gets into fish in the first place.

  • This Week in Eco News - October 17, 2014

    Will oil producers drill themselves into oblivion? #TurnipForWhat? How much water do we need to make wine in California? Let's ponder these and other questions in this week's food, water and energy Eco News!

  • Our Heroes: Trish Watlington at The Red Door

    Meet one of our Eat Well Guide heroes: Trish Watlington at The Red Door in San Diego, where the cuisine is seasonal comfort food and made with one commitment: if they can't grow it themselves or buy it locally, humanely treated and sustainably harvested, it's not hitting the table.

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

    What do you do with walnuts? Crack them open to crumble over your salad or sweet potatoes, enjoy them straight from the shell as a healthy snack or even make a full meal of various crunchy varieties.

  • Rain Counts: What's the Value of the Green Water Footprint?

    Imagine the devastation if California agriculture was solely dependent on rainfall with no access to irrigation. Just because rain falls from the sky (or doesn't), it shouldn't be excluded from water footprints.

Tuna and Mercury on the Radio

GRACE's Peter Hanlon spoke with Thom Hartmann on his radio program about our recent blog post on the FDA's new fish and mercury consumption guidance, Consumer Reports' advice on the issue and how mercury gets into fish in the first place.

This Week in Eco News - October 17, 2014

Will oil producers drill themselves into oblivion? #TurnipForWhat? How much water do we need to make wine in California? Let's ponder these and other questions in this week's food, water and energy Eco News!

Our Heroes: Trish Watlington at The Red Door

Meet one of our Eat Well Guide heroes: Trish Watlington at The Red Door in San Diego, where the cuisine is seasonal comfort food and made with one commitment: if they can't grow it themselves or buy it locally, humanely treated and sustainably harvested, it's not hitting the table.

Real Food Right Now and How to Cook It: Walnuts

What do you do with walnuts? Crack them open to crumble over your salad or sweet potatoes, enjoy them straight from the shell as a healthy snack or even make a full meal of various crunchy varieties.

Fossil Fuel Export Folly

The Obama Administration's ramp-up of fossil fuel exports is at odds with its push for a global climate deal. It also presents a real threat to our already strained water resources. Here's a sustainable solution: Integrated energy-water-climate policies that drive low-carbon, low-water technologies and initiatives.

Will The Real PSL Please Stand Up?

Is there more #PSL (pumpkin spice latte) talk in 2014 than ever before? It seems like any and every foodstuff is pumpkin-flavored or scented - but guess what? The real thing is in season right now! Make your own local, seasonal PSL and check out these delicious options.

This Week in Eco News - October 10, 2014

LED technology sure is feeling the love this month, isn't it? Earlier this week, three physicists won the Nobel Prize for their development of blue LED technology - if you're reading this on a smartphone, thank them. And here's the big puzzler of the week: fracking as cancer-fighter?!

Heroic Endeavors: Chefs Collaborative

It was clear at the 6th annual Chefs Collaborative summit in Boulder, CO last week that as proponents for a healthier, more sustainable and humane meat production, we are in good company. Here, we feature a few of the restaurants that are run by this vibrant Chefs Collaborative community!

Real Food Right Now and How to Cook It: Wine

Are you ready to step up your wine game? In this Real Food overview, we'll touch on some familiar grapes and wines while providing references for further exploration. Most importantly, we'll look at the environmental impacts and sustainable potential of winemaking!

Lookin' Good Enough to Eat - What Food Shows We're Watching

When you care as much as we do about sustainable food, it kind of seeps into the other parts of your life. We gathered a list of food TV shows that feature some of the farmers, fishers and ranchers you can find in Ecocentric's Heroes series and in our Eat Well Guide.

This Week in Eco News - October 3, 2014

We're thinking blue to think green this week in Eco News as we discovered just how much water it takes to grow an avocado - um, A LOT - and lightened up by watching Jeff Goldblum promote LED lightbulbs. It's been a good week for sustainable agriculture in the news, too.

Real Food Right Now and How to Cook It: Avocados

When you think of avocados, you might think of guacamole, and we get it! The fruit is quite a nutritional powerhouse, incredible in savory dishes and a huge hit in desserts around the world. From dips and spreads to ice cream and milkshakes, avocados bring a special creamy satisfaction to plenty of other yummy concoctions.

'What's For Dinner': A Documentary Film Review

Pork production in China is growing fast, shifting to US-style industrial operations, with thousands of pigs raised on a diet of commercial feed and drugs. In recent years, researchers and activists in and out of China have analyzed this on paper, but "What's for Dinner?" shows us the process firsthand.

Look Up! Water, Art Coming to a NYC Rooftop Near You

Artist Mary Jordan uses New York City's iconic water tanks to educate people about water. She's wrapping them with artwork from well-known artists to draw attention to how important and vital water is to us, even in a city surrounded by water.

This Week in Eco News - September 26, 2014

This week's news roundup includes links to tips and calculators you (yes, you!) can use to pitch in to help better our food, water and energy systems. It sure feels good knowing a simple thing like wasting less can have such a positive impact, doesn't it?

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