The Green Fork is the official blog of the Eat Well Guide. Click here to Find Good Food.

Cooking as a spectator sport Michael Pollan has a great new piece in the Magazine section at the Times, in which he waxes on the upcoming Julie and Julia, shares some personal tidbits about the positive influence Child had over his own family’s diet and bemoans the average American’s tendency to spend more time watching [...]

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Did you know that energy conservation is the root cause of our obesity epidemic? We may be fossil-fuelish, and we’re pretty careless with our kilowatts, too. But there’s one unit of energy we’re happy to hoard: the calorie. We routinely consume more calories than we need, but we’re so fearful of physical exertion that we’ll bend over backwards to avoid bending over backwards.

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A word to the wise: DIY cheese making may not be suitable for those opposed to a chaotic, crud-crusted kitchen. By the end of my first foray into homemade fromage, the burnt curd on my stovetop resembled footage of Apollo 11’s moon landing, but beholding the log of mozzarella on my chopping board felt like a giant leap for ethical cheese.

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Is it possible to have a prosperous all-organic restaurant? Just a few years ago, most would have doubted the possibility, but a number of forward-thinking restaurateurs have taken the plunge and emerged victorious. Among those is Argentinean-born Alberto Gonzalez – creator and owner New York’s GustOrganics, which uses only certified organic ingredients to create its menu.

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From our friends at Healthy Monday…
These days, blogs of all stripes are spreading the word about key health issues. One of our favorites is Edible Aria, a recipe and news blog that advocates sustainable eating. Ren, the chef, writer and photographer behind Edible Aria, offers recipes for organic, unprocessed foods, plus pertinent articles and quick [...]

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