Seasoning your cast iron pan isn’t enough

You season and reseason for a reason. This is not how you season a pan, but caramelizing bananas look much more appealing than a plain skillet. Pixabay Cast iron is strange mixture of incredibly durable and unusually delicate—especially for a cooking implement. The metal is physically sturdy, but also highly reactive, which means even a droplet…

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Micro solutions for a macro problem: How marine algae could help feed the world

By William Moomaw, Professor Emeritus of International Environmental Policy, Tufts University and Asaf Tzachor, Doctoral Candidate, Science, Technology and Policy, UCL. Microalgae (shown here, _Haematococcus_) convert water and carbon dioxide to oxygen and nutritious biomass in the presence of light. Algaennovation, CC BY Our planet faces a growing food crisis. According to the United Nations, more…

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Organic Food and Farm-to-Table Pioneer Alice Waters Is Creating a Revolution in School Lunches

When I spoke with Alice Waters, we didn’t focus on her famed restaurant, Chez Panisse, or her profound impact on the way we eat today, starting with the concept of farm to table. Rather, we talked about her passionate, decades-long campaign to provide organic school lunches to kids across the country. Waters has long advocated that…

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10 Healthy Food Essentials You Can Easily Make at Home-and Never Have to Buy Again

One key to making healthy foods at home is having a great pantry-and better yet, a green pantry. It’s a simple concept. Switch out the junk food and refined processed items containing unhealthy ingredients-like white sugar and corn syrup-with natural, whole-food staples. A pantry full of whole grains and flours, nuts and seeds, dried beans and…

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