Here’s the plain truth: making a quick bread takes too long in the oven (50 minutes!). If I’m going to bake something, I want it fast. Therefore, I always make quick breads and muffins in my tiny cupcake tin, making them just the right size to eat three—which is still less calories than eating one […]
Organic Food
Bacteria’s Little Secret
by guest blogger Isaac Eliaz, MD, MS, LAc, integrative medicine pioneer We have been colonized, but it’s a good thing. Over the course of evolution, humans and bacteria have developed a close, symbiotic relationship. Our individual colonies of probiotic (beneficial) bacteria—called our “microbiota”—perform numerous tasks that benefit digestion, nutrition, immunity, neurological and emotional health, and […]
The Power of Labeling: Preserving &
Building a Non-GMO Food Supply
by guest blogger Megan Westgate, Executive Director of the Non-GMO Project When California Proposition 37 failed to pass at the polls last November, all of us who advocate for the right to know were profoundly disappointed. However, the measure, which would have mandated labeling of foods containing genetically engineered ingredients, garnered more than 6 million […]
Celebrate Non-GMO Month! 8 Tips for Shopping & Cooking Non-GMO
by guest blogger Caroline Kinsman, communications manager for the Non-GMO Project With the fall season comes a celebration of the harvest. It’s a perfect time to appreciate traditional, nourishing foods. But nowadays, that means thinking about some things our grandparents never had to—such as whether or not an ingredient has been genetically engineered. GMOs (genetically […]
A Special Australian Cookie
If ever there was a “cookie” that was a love letter, it would be the Anzac Biscuit. ANZAC stands for Australia New Zealand Army Corps, and it was the official cookie (they call cookies biscuits Down Under) that women sent to their menfolk who went off to war—beginning in World War I. The recipe is […]
Sausage and Gravy on Pasta
Where do recipes come from? From necessity, distant memories, and problem solving, mostly. This one came from the fact that my littlest one won’t eat hamburger but loves sausage. And I had picked up some freshly made pappardelle pasta from Eataly. And I found a green pepper in my late-summer garden. Hmmmm… I remembered Hamburger […]
Note to Self: Plant Shishito Peppers Next Year
I first had shishito peppers at my favorite New York City neighborhood Japanese “pub” Izakaya Ten. After a long day at work, slipping into its warm, eclectic, and simple embrace, I know I’m about to eat some very tasty and nourishing food. (No sake, though. I don’t drink, remember?) Having been to Japan once, Izakaya […]
Marion Nestle’s Green Bean Moment
Last week, I had the honor and pleasure of interviewing professor and author Marion Nestle about her new book Eat Drink Vote: An Illustrated Guide to Food Politics (Rodale, 2013). We actually did a video interview in my New York office, fulfilling one of my youthful dreams of being a talk-show host just like […]
Scratch
Raised on America’s first organic farm, Scratch author Maria Rodale learned how to make everyday favorites from, yes, scratch — the way you remember them; the way they turn out best.
Order NowOrganic Manifesto
Drawing on findings from leading health researchers as well as conversations with both chemical and organic farmers from coast to coast, Maria Rodale irrefutably outlines the unacceptably high cost of chemical farming on our health and our environment.
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