Taste It, Don't Waste It! Stale Bread

Freshly baked bread is a treasure, but a stale loaf can be good eating, too. Older bread may have lost a little bit of the spring in its step - but the wholesome ingredients and dedication to craft that go into any bread that's worth its butter are still there to be enjoyed. Here's how to get the most out of your toast at every stage of its lovely life.

Real Food Right Now and How to Cook It: Turkey

Americans eat roughly 46 million turkeys on Thanksgiving alone, but turkey meat is much more than a holiday staple. Read on to learn all about this bird we know so well, and impress your friends and family with your knowledge of all things turkey!

Industrial Meat Production and the Rise of Superbugs

Consumer Reports points to industrial meat production as a major culprit of America's antibiotic crisis. Routine use of antibiotics in farm animals creates antibiotic resistant superbugs that threaten the foundations of modern medicine.

How to Lay Waste to Thanksgiving Leftovers

Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!

Genetically Engineered Salmon to Hit the Shelves (Soon-ish)

The FDA has approved the first-ever genetically engineered (GE) animal - salmon - for sale in the US. The salmon, developed by AquaBounty Technologies, a synthetic biology company, is engineered to put on weight faster than their non-engineered counterparts.

Can You Guess Which Foods Are Authentically American?

Do you know what common ingredients are native to North America, and which ones aren't? In celebration of Thanksgiving, check out this quiz we put together to test your knowledge of North America's indigenous foods - and up your food literacy game!

This Week in Eco News - November 20, 2015

Sometimes it takes getting into the nitty-gritty details to uncover the some of the most important news of the day. This week's Eco News does just that. We found stories of those looking into healthy and unhealthy dirt, manure's impact on antibiotic resistant bacteria and the various sources of water pollution. Learn more, here!

Our Heroes: Sherie McClam of Manhattanville College

Sherie McClam is passionate about social and environmental justice. This passion has led her on an interesting journey to Manhattanville College in Purchase, NY, where she has designed an advanced certificate program in Education for Sustainability. Through this program Sherie inspires and prepares the next generation of sustainability leaders.

Real Food Right Now and How to Cook It: Late Fall Roundup

With late fall in mind, and an eye towards the food-centric holidays ahead, we've put together some of our favorite seasonal Real Food posts - so you can impress your family and friends with foodie trivia and delicious fall-inspired dishes this holiday season. Happy eating!

Taste It, Don't Waste It! Potage

Potage - a thick, smooth soup - is so delicious, easy and thrifty, you'll want to make it, too. One of the best things about the soup is that it can be made out of most anything you have on hand - including veggie ends, skins and stems you would normally compost. The next time you are slicing mushrooms, trimming asparagus or stir-frying broccoli florets, save your trimmings and make potage!

This Week in Eco News - November 13, 2015

It's Friday the 13th so we've found some news that really scared us - for instance, pieces about rain forest deforestation and a terrible salmon population outlook. However, unlike most Friday the 13th tales, we also feature stories of hope! This week it takes the form of efforts to protect the environment and help farmers.

(Last Minute) Thanksgiving Meal Planning

For any cook worth his or her mettle in the kitchen, the prospect of hosting Thanksgiving can be daunting. But what if you're a Turkey Day novice? How do you cook a bird? How many pounds per person? Don't break a sweat. Even with two weeks to go, you can meal plan, organize and turn it out - and reduce food waste in the process.

From Arms to Farms: Helping Veterans Get Into the Field

Running a farm is one of the toughest and riskiest jobs a person can have. For farmers of color and military veterans in this country, starting and managing a farm can be even harder. In recent years, an increasing number of veterans have shown interest in farming as a profession. In response, Congress has expanded some key USDA programs to help them get into the field.

Cranberries: Bogged Down in Water and Pollution

When you think about Thanksgiving turkey, what else comes to mind? No, not mashed potatoes and gravy: we're talking about cranberries. Most people either love or hate their sweet-tart flavor. We happen to love cranberries, but once we started looking into the impacts that conventional farming methods have on the environment, our relationship turned a little sour.

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