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

Although the recipe below calls for green beans, kabocha squash and chard (since those are the things we’d received in our produce box this past week) you could just as easily substitute spinach or kale for the chard, turnips or carrots (or both) for the squash, add some potatoes, etc., etc. Likewise, though I’ve listed curry powder below, you could toast your own spices if you’re a purist or you could also use one of the Thai curry pastes with delightful results. The basic concept is very flexible so feel free to experiment.

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Reusable shopping bags and compact fluorescent light bulbs are an easy place to start, once you’ve resolved to curb your carbon footprint. But why not go for some low hanging fruit that you could actually pick? Growing food in your front yard is a simple and tasty way to combat climate change.
Maintaining a lawn, on [...]

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Shane Crary-Ross spent her childhood summers at farm camp, where her favorite activities were cow milking and bread baking. These days, she studies economics and social work at New York University, and spends her free time gardening, bicycling and reading science fiction.
When I first looked at my current apartment, what I loved about it most [...]

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From our friends at Healthy Monday…
Here at Healthy Monday, we’re deeply committed to supporting people and organization working to improve personal health around the country. This Monday we highlight The Veggie Grill, well known in Southern California for serving classic American comfort food. Their menu includes such favorites as BBQ Wings, Chicken Caesar Wraps and [...]

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Where’s the tainted beef? This week, another massive beef recall: over 800,000 lbs that may be linked to an outbreak of Salmonella Newport, an antibiotic resistant form of the illness.  Bill Marler suspects the dairy industry.
What’s wrong with bees? New research from Washington State University reveals two primary causes for Colony Collapse Disorder: pathogens and [...]

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It was through my friendship with Kim O’Donnel, who I met through my freelance work with the Eat Well Guide, that I began to really think hard about the virtues of cooking, and its very necessary role in what my colleagues and I have been working toward — major change in the way we eat. Some who focus on food politics (and many who don’t) have pooh-poohed others’ focus on culinary niceties, often slamming such groups as Slow Food as elitist, over-indulgent gastronomists. But, if we are to celebrate “real food” and lack the funds to dine out nightly at the restaurants that serve it, and we are to encourage people to eat more fresh vegetables, well, they’re not going to cook themselves.

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Every farmers’ market is different. The vendors and clientele vary, of course, but the setting–the unique backdrop to each event–also colors how it feels to be there, as well as the crowd that attends.

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Today, the Bed-Stuy Farm is a stellar example of urban agriculture that produces 7,000 pounds of fresh fruits and vegetables annually. Tomorrow? If the developer has its way, the Bed-Stuy Farm may soon be plowed under and paved over.

“The intent was always to do affordable housing on this site,” Housing Preservation and Development Department official Margaret Sheffer told the New York Daily News last week. “The garden had essentially come in as a squatter.” The HPD wants to sell the lot in order to pay off a debt of roughly $275,000 incurred by the developer, Neighborhood Partnership Housing Development/Direct Building Management.

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