If you don’t know how to start Plastic Free July, cut the Top 4: the very common, very swappable sources of single-use plastic pollution.
How to Make a Gluten-Free Sourdough Starter
I ground up teff grains in my grain mills to make a gluten-free sourdough starter but store-bought flour also works as do various grains.
How to Cook With Preserved Lemon Brine, Pulp and Rinds
Preserved lemon pulp and brine stashed away in your refrigerator is like having a genie in a jar on standby, ready to transform your dishes.
How to Deal with Your Sourdough Starter When You Travel
If you plan to travel after a year plus of lockdowns, during which time you adopted a pet sourdough starter, will you have to find it a sitter?
15 Easy Ways to Conserve Water in Your Kitchen and on Your Plate
Directly conserve water flowing out of your kitchen taps and indirectly conserve it on the farm by considering how and where your food grows.
How to Make A New Sustainable Habit Stick
Are you attempting to adopt a new sustainable habit but find sticking with it difficult? These 11 strategies will help you succeed.
A Remake of Julie & Julia: Monique & Anne-Marie
Make way Julie & Julia for Monique & Anne-Marie. Monique has vowed to make 75 recipes from my cookbook in 75 days. Here are nine.
How to Make Homemade Paneer (from Rescued Milk)
Don’t cry over wasted milk. Instead, make paneer—a soft, non-aged cheese similar to ricotta—and neither waste milk nor cry over it.
15 More Creative Ideas for Cooking with Food Scraps
Think like Grandma, use every last bit of your food and elevate food scraps to their rightful status in your kitchen: ingredients.