sustainability

Familiar Flavors Offer Refugees a Taste of Home in Northwest Arkansas

Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “Our African families require a different kind of pot than our Syrian or Afghan …

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Hudson Valley’s Bread Alone Bakery Minimizes Carbon Footprint with Renovated Facility

An Upstate New York bakery is taking a big step toward a smaller carbon footprint. Bread Alone, a nearly 40-year-old bread maker in Hudson Valley, has spent four years renovating its Boiceville facility where the business was originally founded. That site will soon reopen in January as a 100 percent net zero energy operation, powered …

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Forget the Bulk Bins: How to Make Candied Ginger From Scratch

Forget the bulk section: Candying ginger from scratch is an affordable, satisfying project that yields a product far superior to the desiccated, underwhelming stuff available on store shelves. Once you have homemade candied ginger on hand, it will quickly show its versatility. Use it to add zip to baked goods, nestle it into holiday candy …

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How Indigenous Women Are Sharing Culture Through Seed Rematriation

Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “Food is medicine,” says Jamie Stephens, an enrolled member of the Seneca-Cayuga Nation of …

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These Cool Local Bottle Shops Champion Unorthodox Winemakers

The labels are a dead giveaway: Gentle Folk “Rainbow Juice.” Maloof “Where Ya PJs At?” Schmitt Frei Korper “Kulture Rot.” Dirty & Rowdy “Clothing Optional Orange Enz.” These aren’t the wines your grandparents sipped at dinner parties, or bought at a pricey auction house to stash like a dragon’s hoard in their temperature-controlled cellar.  A …

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This Afghan Entrepreneur Directly Supports Women Who Harvest Saffron

Food is more than what’s on the plate. This is Equal Portions, a series by editor-at-large Shane Mitchell, investigating bigger issues and activism in the food world, and how a few good eggs are working to make it better for everyone. “I drink a cup of saffron tea every day,” says Tahmina Ghaffer, founder of …

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