By Ken Roseboro, The Organic & Non-GMO Report Masienda supplies U.S. restaurants with Mexico’s rare heirloom, non-GMO corn for great-tasting tortillas, while supporting smallholder farmers and preserving genetic diversity. It’s not often that a conversation inspires an idea leading to a project that improves people’s lives and potentially transforms an industry. But that’s
We are passionate about keeping GMOs out of our food supply. We also want to see them labeled whenever possible. Enjoy this bit of good news from our friends at The Organic & Non-GMO Report indicating that big companies are getting the no-thanks-to-GMOs message. —Anna Soref, OC Editor in Chief By Ken Roseboro,
By Linda Knittel From where I’m sitting at Nostrana’s rustic kitchen bar, I can see one of the cooks pull my margherita pizza out of the wood-fired oven. It looks nearly identical to the “mind-blowing” pizza I had when traveling through southern Italy in my twenties. Same perfect crust. Same ruby-red tomatoes. But
By Dave Soref If you’re ever on busy Ashby Ave. in Berkeley, California, you’re bound to notice the little gas station with the fresh flower–framed sign that says “BioFuel Oasis.” It looks a lot like your ordinary corner gas station, with two self-serve islands and a minimart, but the pumps don’t sell gas;
Modern life can be pretty loud. Whether we’re trying to work, study, sleep or just relax, we can’t always escape those outside noises that disrupt our concentration or ruin our moment of Zen. Sure, we can try to block out the din with earphones or earplugs, but there’s a better way—cover it up.
By Anna Soref, Editor in Chief As I begin to flip through my review copy of blogger (TheHealthyApple.com), chef and culinary nutritionist Amie Valpone’s debut cookbook, Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body, I get excited. To me, this isn’t a detox book—this is how I would
By Dave Soref “Everything you can imagine is real.” —Pablo Picasso Painting is a universal language that gives people a voice they might not otherwise have. That is my first thought as I peruse image after striking image on the online gallery of Austin, Texas–based Art From the Streets. My next
Editor's note So, this article by one of my favorite non-GMO reporters caught my attention right away. Campbell’s is certainly a conventional food giant—what will the impact of its new, clear GMO labeling be? If it spurs other conventional food companies to follow suit, I am all for it. Now, if they can
Chef Dave Wells has held some impressive cooking gigs. In addition to a stint at George Lucas’s Skywalker Ranch, he’s run busy restaurants and worked as a personal chef for some big names, including the late Steve Jobs. But the one that has shaped his life most significantly was cooking for his mother during
By Dave Soref On January 14, 2012, Megan Kimble feasted on a frozen pizza with everything on it and had a slice of carrot cake from the supermarket for dessert. The next day, the 25-year-old grad student began what she calls her “Year of Unprocessed Living,” a twelve-month period in which she swore
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