I wanted to keep the flavors in this quiche crowd-pleasing and straightforward, making it perfect for a holiday breakfast or brunch with guests. Potatoes, kale and cheddar cheese are the most prominent ingredients in this quiche, along with some onion and garlic. These ingredients are all really easy to find and might even be in your cabinet right now.
Read MoreGifts are often high-waste products that require loads of energy to produce and ship, but gifting doesn’t have to be this way. In this post, I’ll tell you all about my top five sustainable gifts for foodies.
Read MoreMany people become vegans because they believe it's a more sustainable way of living. In this post, I'll define veganism and explain the environmental pros and cons of this lifestyle.
Read MoreAs you know, I'm a big fan of ginger and all things spicy-sweet. These gingerbread cookies in particular hit all the right notes for me - they're crispy on the outside, soft in the middle and absolutely packed with flavor and spice.
Read MoreIf you live in the U.S., the Ogallala Aquifer is super important to you even if you don't know what it is. In this post, I'll explain what aquifers are, why they're important and why they're in trouble.
Read MoreThis recipe features lots of sweet winter veggies, which perfectly compliment the harissa spices. Chickpeas and kale tie the whole thing together with a nutritional punch. All in all, this soup is the perfect companion to a snowy winter day, so snuggle up and get your soup on.
Read MoreI try to be sustainable with not only the baking elements of my blog but also the styling elements. In this post, I'll explain my favorite tricks for making food look bomb without destroying the planet.
Read MoreFor the past few Thanksgivings, I've been the roll maker. And my family probably won't ask me to stop anytime soon thanks to this recipe from America's Test Kitchen's Bread Illustrated cookbook.
Read MoreI know I'm late to the gnocchi party, but I’ve never been a huge gnocchi fan. That is — I wasn’t a huge gnocchi fan until I made this recipe. My previous homemade attempts had resulted in mushy, clumpy or boring dishes. But this New York Times recipe from Ali Slagle is different: it's crispy, fresh, flavorful and celebrates Brussels sprouts season.
Read MoreWhether you're looking to bolster your reader list or give a gift to an environmental friend, I've got the perfect book for you. Read on for a list of some of my favorite environmental books.
Read MoreSome might say I'm way too early, but why not celebrate gingerbread season for as long as possible? It's most def my favorite season and I just can't wait any longer. In this recipe, I combine the warm and dark flavor of gingerbread with a complimentary zing of citrus.
Read MoreIndigenous people of many far northern countries rely on whaling as a way of life. In this post I'll explain the importance of aboriginal subsistence whaling and how climate change is destroying whaling lifestyles across the globe.
Read MoreYou've certainly heard the hype around banning plastic straws. In this post, I'll explain why straws are bad but why villainizing them is not ideal.
Read MoreA lot of people in the world of sustainable business talk about the "Triple Bottom Line." In this post, I'll tell you what the Triple Bottom Line is and explain the pros and cons of this business model.
Read MoreMasala chai is my absolute favorite drink, especially when the weather starts to get chilly. I like my chai spicy and minimally sweetened but I realize that some people prefer a sweeter and less spicy chai. That's why I created this recipe, which can be adjusted to fit any spice and sweetness level.
Read MoreEating a wider variety of apple cultivars can encourage more diverse agriculture that is more resistant to pests and disease. In this post, I'll tell you all about just a few of the thousands of apple varieties available across the world.
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