As support for local food has grown, some crops that were previously discarded as farm by-products - like green garlic and garlic scapes - have been adopted by eaters as newly discovered culinary delights. Read on to learn about how to eat up every last bit of the garlic plant!
Here we chat with Liz Carollo, the Publicity Manager for GrowNYC's Greenmarket, NYC's largest farmer's market organization. Greenmarket turns 40 this year and it's ready to celebrate its incredible growth: from a market with 12 farmers in a parking lot on 59th Street to over 230 farmers at 54 markets throughout the five boroughs!
Alyssa Charney of the National Sustainable Agriculture Coalition offers some insight into the various ways farmers and ranchers are helping to protect and improve water quality and the role that federal agriculture policy plays.
This week's Eco News features stories about why the poultry industry is trying to slow down chicken growth; how Rutgers managed to bring back the vintage and beloved Jersey tomato; the gap between the food we cook and the food we talk about - and much more!
Every movement has its visionaries who push passionately and relentlessly for progress. For the past decade, Tristram Stuart has served this role for the food waste movement. Meet the advocate/activist who created the Feeding the 5000 campaign and thrust food waste into the international spotlight.
Whoever said there's no free lunch? On Tuesday, over 5,000 people gathered in Union Square to get a free bowl of ratatouille and a piece of torte, all made from food that would've otherwise been wasted. Check out our pictures from the event!
We know: Rabbit can be a hard sell - it's an unfamiliar meat to many American palates. But there are a lot of reasons to put rabbit on the menu - it's delicious, and is a sustainable source of protein. Read on for more reasons to love rabbit.
In the poultry industry, 96 percent of chickens are raised under production contracts. This means that there are set terms for how the chickens are raised, which inputs the farmer and contractor provide and how the farmer is ultimately paid. Meet Eric Hedrick, a contract poultry farmer from West Virginia whose story gives a face to this injustice.
A new report of consumer survey results by Consumer Reports gives more evidence that the public is confused about the "natural" label. A coalition led by Consumers Union is urging the FDA to remove the label from foods, or to change its meaning because it's misleading shoppers.
This week's Eco News features the following stories: Do You Eat? Then You Should Care About Agriculture Policy; Feeding the 5000 Addresses Food Waste with Free Meals in Union Square; Babies Who Eat Rice Cereal Have Higher Arsenic Levels, Study Finds - and much more!
NRDC staff scientist Dana Gunders helped put US food waste on the map after publishing a seminal report on the topic in 2012. Since then, she's written a book on the topic, and has remained a tireless leader in the growing movement to reduce US food waste.
Charming mâche, which grows in tiny rosettes, has leaves with surprising succulence that makes them super juicy - and super delicious. It's no wonder that mâche is gaining popularity here in the States. Given the choice, we say, more mâche!
In the US, we waste 40 percent of all the food we produce, squandering valuable natural resources and contributing to global climate change. But it's incredibly easy to reduce your own food waste. Learn how here!