• Eat Well Heroes: Chef Nora Pouillon at Restaurant Nora

    Nora Pouillon is an advocate and leader of the local, sustainable food movement in the Washington, DC area. From her cooking to her work to bolster chef-farm relationships in the region through the establishment of farmers' markets, farm tours and more, she exemplifies the level of commitment our heroes exhibit every day. Read on to find out what drives Nora's dedication to sustainable food.

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

    Some are calling goat next big thing in the sustainable food world. These amazing animals produce lean meat that is tasty and good for you, and their milk is churned into butter and made into cheese. If you haven't tried goat yet, take a page from cultures across the world who know what's what: goat is delicious!

  • Your Sustainable Fourth of July

    Planning a cookout or a picnic to celebrate our country's independence day? From burgers to ice cream to flag-shaped food, we're here to help you make this your best Fourth of July yet.

  • Making the Grade: Clean Water Proponents Issue Report Card for Long Island Sound

    Like parents reviewing their kids' report cards, politicians pay attention to grades. The Long Island Sound report card "makes it clear that while progress has been made to improve the water quality of the Sound, more must be done to preserve this economic engine and local treasure's waters and coastline," says New York Congressman Steve Israel.

  • Welcome to the New Eat Well Guide®

    Today we are thrilled to release the new and improved Eat Well Guide, our online directory of restaurants, farms, markets and other sources of local, sustainable food. Wherever you are, eat well!

Your Sustainable Fourth of July

Planning a cookout or a picnic to celebrate our country's independence day? From burgers to ice cream to flag-shaped food, we're here to help you make this your best Fourth of July yet.

This Week in Eco News - July 3, 2015

This week's EcoNews features some specific - and innovative - solutions to pressing ecological issues, from a dramatic rise in food stamp dollars spent at farmers' markets to the biggest passive energy building in the world. Learn about these amazing efforts towards positive change, and more!

Eat Well Heroes: Chef Nora Pouillon at Restaurant Nora

Nora Pouillon is an advocate and leader of the local, sustainable food movement in the Washington, DC area. From her cooking to her work to bolster chef-farm relationships in the region through the establishment of farmers' markets, farm tours and more, she exemplifies the level of commitment our heroes exhibit every day. Read on to find out what drives Nora's dedication to sustainable food.

Real Food Right Now and How to Cook It: Goat

Some are calling goat next big thing in the sustainable food world. These amazing animals produce lean meat that is tasty and good for you, and their milk is churned into butter and made into cheese. If you haven't tried goat yet, take a page from cultures across the world who know what's what: goat is delicious!

This Week in Eco News - June 26, 2015

On top of all the big EcoNews we've gathered for you this week, we're very excited to announce the launch of the new Eat Well Guide! Use it to search over 25,000 hand-picked restaurants, farms, markets and other sources of local, sustainable food!

Making the Grade: Clean Water Proponents Issue Report Card for Long Island Sound

Like parents reviewing their kids' report cards, politicians pay attention to grades. The Long Island Sound report card "makes it clear that while progress has been made to improve the water quality of the Sound, more must be done to preserve this economic engine and local treasure's waters and coastline," says New York Congressman Steve Israel.

Eat Well Heroes: Will Witherspoon of Shire Gate Farm

For NFL player Will Witherspoon, football and farming are labors of love. The founder of Shire Gate Farm in Owensville, MO, Will has a passion for raising beef responsibly and advocating for better food in the sports world and beyond. Read on to find out how Will became interested in farming and where he plans to go next.

Real Food Right Now and How to Cook It: Sesame

The tiny sesame seed carries big flavor and has made its way around the world to compliment cuisines far and wide. Bringing us sweets, like soft and creamy halva, to garnishing and even composing main dishes, sesame has entered our hearts and delighted our taste buds for centuries.

Welcome to the New Eat Well Guide®

Today we are thrilled to release the new and improved Eat Well Guide, our online directory of restaurants, farms, markets and other sources of local, sustainable food. Wherever you are, eat well!

This Week in Eco News - June 19, 2015

Whether it's a multinational corporation or a single individual, there's always room for improvement when it comes to protecting our planet and using its resources wisely. This week's EcoNews features run the gamut, from our collective use of the world's aquifers, to supermarkets selling ugly fruit (like these gnarly tomatoes), all the way down to how you -- yes, you -- can cut your energy bill in half.

Sweet Days of Summer, the Algae's in Bloom

Algae can be pesky. We've talked previously about algal blooms causing dead zones and poisoning drinking water. Unfortunately, climate change and nutrient runoff are making algal blooms even worse.

Our Heroes: Stacey Murphy at BK Farmyards

Spreading urban farming and food systems know-how to strengthen local communities is Stacey Murphy's expertise. The founder of BK Farmyards, Stacey has been helping others learn and start farms in New York since 2009, and she's got a big plans ahead. Read about BK Farmyards' work and vision in our interview with Stacey here.

North Carolina Ag-Gag Bill Will Help Keep Consumers in the Dark

Last week, North Carolina's state legislature voted to override Republican Governor Pat McCrory's veto to pass one of the strongest anti-whistleblower laws in the country. Critics explain that the law was crafted to punish whistleblowers who shed light on animal abuse and shield meat producers and slaughterhouses from undercover investigations.

Real Food Right Now and How to Cook It: Blue Crab

Blue crabs' bright blue claws and olive green shells turn bright orange when cooked, and are so satisfying on a soft-shelled crab sandwich or cracked open to reveal delicious meat inside. Add a balmy summer breeze and a cold beer to relieve the sting of the crab pot spices and you have summer memories in the making.

50 Alternative Uses For Your Empty Pool

With many homeowners opting to leave their swimming pools dry in the midst of drought, we challenged ourselves to come up with 50 ideas for your empty pool. Check out our list and don't get jealous.

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