AltWeeklies Wire
Hippie Mom Battles Grocernew
Caring about what our children eat is a good thing - up to a point.
Creative Loafing (Tampa) |
Catherine Durkin Robinson |
09-19-2011 |
Food+Drink
Drinking From the Gardennew
Incorporate summer produce into cocktail time.
C-Ville Weekly |
Megan Headley |
06-21-2011 |
Food+Drink
Nova Scotia's Organic Milk Industry Faces Bureaucratic Bullnew
Cows' milk is different from most food Nova Scotians buy.
The Coast, Halifax's Weekly |
Lezlie Lowe |
08-05-2009 |
Food+Drink
Green Beers That Are More Al Gore Than Dr. Seussnew
Green beers are friendlier to the environment, and most of the ingredients are grown without pesticides and synthetic fertilizers. For a beer to be USDA-approved organic, 95 percent of its ingredients must be organic.
INDY Week |
Matthew McGibney |
06-18-2009 |
Food+Drink
Organic Clothing for the Massesnew
These days, organic duds are not only good for the environment, they actually look good, which puts the "fashion" back in earth-friendly fashions.
Shepherd Express |
Mollie Boutell-Butler |
08-22-2008 |
Fashion
Liquor Titan Phillips Distilling Aims Top Shelf With Organic Vodkanew
The Minnesota company wants you the think globally, drink locally.
City Pages (Twin Cities) |
Rachel Hutton |
08-13-2008 |
Food+Drink
What's For Dinner? Local vs. Organicnew
Greenhouse gas emissions from organic flood flown around the globe or pesticides and synthetic fertilizers from "conventional" food grown by a local farmer? Is that the only choice?
The Coast, Halifax's Weekly |
Lezlie Lowe |
08-01-2008 |
Food+Drink
A Quiet Canadian City & the First Local Food Foray on the Continentnew
Markham -- an affluent and multicultural city of 300,000, but still close to farmland -- is going back to the future, and is well on its way to becoming Canada's first post-exurban eco-city. In June, the city becomes the first in North America to steer its food services toward local, sustainable and fair trade purchases.
NOW Magazine |
Wayne Roberts |
06-16-2008 |
Food+Drink
K. Ruby is the Queen of DIYnew
Through the Institute of Urban Homesteading, she teaches city folk how to grow vegetables, can food, make wine, and other forgotten skills.
East Bay Express |
Kathleen Richards |
05-22-2008 |
Culture
Salmon Caught in the Carbon Netnew
Our mania for wild, fresh boutique fish comes at a high environmental cost.
Seattle Weekly |
Brian Miller |
05-19-2008 |
Food+Drink
UVA Dining Hall Adds Local, Organic Food to the Mixnew
Serena Weaver interned this semester for UVA dining supplier Aramark, helping the company include more local and organic fare at the University.
C-Ville Weekly |
Jayson Whitehead |
04-30-2008 |
Food+Drink
Nora Pouillon Was Organic When Organic Wasn't Coolnew
Long before "organic" and "local" were on most people's food radar, Pouillon was serving organic food at her namesake Washington, D.C. restaurant. Opened in 1979, Restaurant Nora became the first certified organic restaurant in the country in 1999.
Isthmus |
Erika Janik |
04-22-2008 |
Food+Drink
School Garden Programs Hope to Change Kids' Relationship with Foodnew
If there's a downside to teaching children how to nurture a green, nutritious school garden, it's hard to fathom. The list of touted benefits is lengthy: students reap fresh air and physical exercise, hands-on participation, awareness of the natural environment, so called "school bonding," and an unprecedented taste for raw spinach.
San Francisco Bay Guardian |
Dina Maccabee |
04-16-2008 |
Food+Drink
Resourceful Home Brewers Grow Their Own Ingredientsnew
Growing some of the plants needed for that five-gallon batch of beer will bring new meaning to the term hand-crafted. Plus, growing your own beer ingredients is a great way to brew green.
Isthmus |
Robin Shepard |
04-14-2008 |
Food+Drink
Something's Fishynew
Well, that "organic salmon" label does stand for at least one thing: increased profit margins.
INDY Week |
David Auerbach |
06-01-2006 |
Food+Drink
