Dawn Brighid

Dawn Brighid worked for GRACE's food program and blogged for Ecocentric until she left the foundation.

How to Use Up Every Last Egg in Your Easter Basket

Easter is coming soon, and if you celebrate, there is a good chance that part of your day will include egg decorating, hiding and gathering. Which sounds like fun - but what will you do with all those eggs once your basket is full? We've got some tips and recipes to help you use up every last egg!

Talking About Cultivating a Healthy Food System with CUESA's Marcy Coburn

We recently spoke with Marcy Coburn - the passionate Executive Director of the Center for Urban Education about Sustainable Agriculture (CUESA), based in San Francisco. Marcy has played a pivotal role in bringing sustainable agriculture and food issues into the mainstream, both nationally and statewide.

How to Avoid Those GMO Booze Blues

A lot of us go out of our way to make sure that we avoid GMOs in our food, so why not expand that to include happy hour drinks? Here's our guide on how to avoid GMOs in your favorite cocktail!

Our Hero: Chef Vivian Howard at Chef and the Farmer

"We cultivate strong relationships with local farmers... making it possible to source more than 70 percent of the restaurant's foodstuffs within a 60 mile radius." Meet Chef Vivian Howard, who opened Chef & the Farmer in 2006, and has been showcasing the foods and traditions of rural North Carolina ever since.

Chef Lyn Harwell at Seeds Community Café

Meet Chef Lyn Harwell at Seeds Community Café in Colorado Springs, Colorado. You probably can't be in the presence of the Seeds family for more than ten minutes without hearing the words "sustainable" or "local," or, for that matter, "organic" and "fresh"!

Our Hero: Trish Watlington at The Red Door

Meet one of our heroes: Trish Watlington at The Red Door Restaurant and Wine Bar in San Diego, where the cuisine is seasonal comfort food 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.

Happy National Nutrition Month!

It's March, and with farmers' market season right around the corner, it's a wonderful time to celebrate National Nutrition Month. Even better: This year's theme is "savoring the flavor of eating right," which we think is easy to do by eating locally and seasonally.

Chef Mark Estee at Campo

"We are blessed here in Reno, NV. I know every farmer we use. They come to eat here and we visit them on their farms." Meet Chef Mark Estee at Campo.

Super Bowl 50: Top 10 (Sustainable) Things You Didn't Know About Levi's Stadium

When you think about Super Bowl 50, you're probably wondering how many times Cam Newton will dab. But have you thought about the collective impact that 70,000+ people crammed in one place will have on the environment? Thankfully, the big game is being held in Levi's Stadium, one of the most sustainable sports venues in the country.

Genetically Engineered Salmon to Hit the Shelves (Soon-ish)

The FDA has approved the first-ever genetically engineered (GE) animal - salmon - for sale in the US. The salmon, developed by AquaBounty Technologies, a synthetic biology company, is engineered to put on weight faster than their non-engineered counterparts.

Food Blogs We Love

Everyone has something to say about food these days. Food is fun, complicated, delicious, nutritious, processed, whole and an all-around hot topic. Here is a roundup of some of our favorite food, agriculture and food policy blogs to keep you up-to-date.

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!

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