“Once our personal connection to what is wrong becomes clear, then we have to choose: we can go on as before, recognizing our dishonesty and living with it the best we can, or we can begin the effort to change the way we think and live.” --Wendell Berry, author and environm… more »
This is one of the freshest, and strangest, biscuit recipes I have had the pleasure of baking. Developed by Georgian food wri… more »
If you are looking for a great source of healthy fat, fiber and antioxidants, take a look at flaxseeds. These little seeds ar… more »
Every once in a while I run across a perfectly confounding chocolate dessert recipe that incorporates an ingredient "X," like… more »
Raw young turnips are sweet, with a tender-firm crunch. In this bright salad, lemon juice and tart, crispy apples accentuate … more »
Here in the American Northeast, the appearance of the first rhubarb is a sign that winter is really, truly over--and that mak… more »
With all of nature’s bounty from which to choose ingredients, preparing food that purifies and detoxifies your body should be… more »
As far back as I could remember, Teflon (AKA non-stick cookware) seemed too good to be true, and my lasting associations with… more »
Many flower blossoms are quite wonderful tasting. But before you start randomly eating flowers from your garden, be sure you … more »
I have a confession to make. I ate my kids’ Chia Pets—and they were good. I can see now that it might seem a bit wicked: Me c… more »
Melissa Breyer is Senior Editor for Care2's… more »
Some conventionally grown foods are treated with more pesticides tha…
Here in the American Northeast, the appearance of the first rhubarb is…
Who is sorry to say goodbye to those avocado colored refrigerators i…
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