The Green Festival arrives in DC on October 10 & 11. For all of us resident tree-huggers, the Green Festival is a great chance to learn a little more about reducing our carbon footprint and try lots of free organic samples.
On October 9, CarbonfreeDC is hosting the Green Festival pre-party du jour, with proceeds benefitting their Extreme Green Neighborhood Makeovers. If you aren’t familiar with CarbonfreeDC’s green makeover project, …
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VegDC.com, the vegetarian’s guide to DC and the surrounding areas, has compiled a complete list of vegetarian restaurants in the DC metro area. The comprehensive guide divides restaurants by neighborhood and provides information on the restaurant’s address, phone number and website. One of the best features of the guide is its menu summaries that give insights into the availability of vegan options, pricing and style of food.
If you’re interested in finding …
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Chard Quasi Lasagna
It can be pretty easy to get carried away at the farmers’ market. The kale and the sweet potatoes and the peppers look so good. And you’ve always wanted to try kohlrabi and broccoli raab and beets. The next thing you know, you’re headed home with enough food for everyone on your block. It’s not the worst problem in the world.
I recently found myself in this boat when I …
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A while back I read a New York Times article about Colin Beavan and his family. They were living in Manhattan and Colin had decided they’d go a year without making any impact on the environment. By the time the New York Times had caught up with the Beavans, they were already living without electricity or toilet paper. The impression I got from the article was that this project was just another wacky experiment by another wacky environmentalist (Colin). Having spent time with the Beavan family through the documentary No Impact Man, I think the New York Times got it all wrong.
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Vegetables, Intensified!
As I wrote last time, roasting vegetables transforms them, sweetens them, intensifies their flavor. It can also salvage just-starting-to-wrinkle produce. With those thoughts in mind and a surfeit of bell peppers and potatoes, I decided to roast them, separate them and then combine them with one of my very favorite foods: quinoa.
Quinoa is a nutritious crop native to the Andes. It cooks in just 15 minutes, …
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