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Content tagged with “Food News & Origins - Green & Sustainable” (Page 3)

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Buffalo on the Range
7 tips for shopping for and cooking with bison. Tasty, rich and leaner than beef, bison is appearing on restaurant...
Buffalo Are Back
Fifteen years ago I spent most of my time with rattling, smelly farm machinery, either being severely jarred as I drove...
6 Reasons to Eat Less Meat
Three in 100 American adults call themselves vegetarians. Try it part-time by going meat-free one or two days a week. (...
Bottled Water vs. Tap
In the last two decades bottled water has gone from extraneous to ubiquitous. Despite having one of the best public...
Greener Kitchen Tools Made with Recycled Materials
We’re fans of the new line of everyday kitchen tools from Preserve Kitchen by Recycline. These practical items—...
Super Natural Pork
Barbecued spareribs and juicy steaks hot off the grill are all-American pleasures, iconic dishes on our national table...
Paper or Plastic Bags?
It’s a seemingly simple, but increasingly complex question we all face at the grocery checkout—paper or plastic bags?...
Native Nutrition
Cora Baker, a Potawatomi Native American from Wisconsin, spent a lifetime collecting heirloom seeds; some of her stock...
5 Ways to Eat Green at Work
Increasingly, employers are encouraging and rewarding healthy behaviors. We’ve gathered 5 great ideas from employers...
Greener Pastures: When It Comes to Beef, Is Grass-Fed Better?
Cresting a steep, rutted dirt road that runs through the hills of Huntington, Vermont, I’m greeted by the sight of...
The Wild Salmon Debate
About 10 years ago my friend Charles Johnson, the Vermont state naturalist, called me with a question about salmon. I...
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