Dawn Brighid is project director of the food program's Eat Well Guide. Her focus is to find and highlight sustainable vendors and to share their hard work and dedication with the public through the guide in order to empower consumers to make better food choices. Dawn also regularly contributes to Ecocentric with a focus on health and nutrition. Dawn has a BS in business marketing from San Jose State University, a certificate in health counseling from the Institute of Integrative Nutrition, and is working toward her MS in nutrition at Maryland University of Integrative Health. Dawn is a certified yoga instructor.
"I think just by visiting farmers and having these conversations with them, that their passion can actually be transferred to myself, then through our kitchen...to the plate and to the customer and it's a nice little cycle of devotion and passion for what they do." Meet Eat Well Guide hero Nick Wilber at The Fat Radish in New York!
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.
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!
What's the first thing that comes to mind when you think about attending your favorite football/baseball/soccer/hockey team's game at their hometown stadium? Sustainable food? Water conservation? Maybe recycling or composting? No? What about LEED Gold Certifications, green rooftops or farm-to-table menus?
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)
At long last, spring is in the air! Time to change out sweaters and heavy jackets for something lighter. Time to open the windows and let in a little fresh air. Time to change from heavy winter foods to lighter fare. And a great time to sustainably spring clean the kitchen!
Maybe February should be "Child Labor Month." With almost 60 million pounds of chocolate produced for Valentine's Day alone, and a great portion of that produced using child labor, you may want to step away from the chocolate display at your local drugstore and seek out some Fair Trade chocolate.
Why not upgrade your Super Bowl spread with some locally-grown, sustainably produced food this year? Step up your game with recipes from our Real Food Right Now series. Blindside your guests with tasty and healthy snacks! Clothesline anyone who tries to bring in fast food! Make sure no off-season veggies show up to play!
Every year, the holidays present an overwhelming array of decisions, conundrums and opportunities for fun. Here are interesting dilemmas and situations many of us face as we embark on The Most Wonderful Time of the Year. And if nothing else, they're great conversation fodder!
Thanksgiving is the high-water mark for travel in the US. As we kickoff this year's festive season, here are some sustainable travel tips from the Ecocentric team to help you enjoy traveling to spend the holidays with your nearest and dearest.
Happy America Recycles Day! But wait, there's more! It's also National Clean Out Your Refrigerator Day. (Seriously!) In honor of these beloved occasions, and because we care about your sustainability, behold Ecocentric's greatest hits on recycling, food waste and more!
Food Day 2013 focuses on food education as a way to improve our diets and address obesity and other health issues, starting with schools and campuses. Share some fun graphics, check out our resources and be a good food advocate!
American farmers have been through a lot in recent decades - the least we can do is show our support of their hard work every day. Join us in spreading #farmerlove on the #Road2FarmAid!
You know how it goes. You buy healthy items but don't always have time to cook. The one night you can make time, you look in the refrigerator and the pieces don't quite add up to a meal so you order take-out. How to plan ahead and what to keep stocked to eat healthfully, easily, and avoid food waste.
Even if you shop at the farmers' market or the healthiest grocery store in town, how sustainable do you think your kitchen is?
Recently, the Union of Concerned Scientists put together a policy brief, in which they outline a vision of a healthful alternative to the unsustainable practices that are involved in industrial agriculture. Accompanied by a bright interactive web feature illustrating the components of a healthy farm, the brief spells out the principles, practices and benefits that come along with a shift toward farming based on ecological principles, or agroecology.