It’s hard to get people to commit to full-time vegetarianism. Enter flexitarianism, the part-time alternative.
Recent Posts
Genetically-modified corn found growing in Ireland
Frankenmaize and other GM crops are generally banned from cultivation in Europe. Slip-ups in documentation raise concerns for the future.
Nutritional science and dogma
Today’s nutritional dogma has been beaten into our gray matter: Fat is bad, carbohydrates are good. What if we’re wrong?
Does local food cost more?
Though there are tremendous health benefits to changing your diet, getting past the almighty dollar is still hard.
What’s in that ‘natural’ chicken you’re eating?
What exactly makes this chicken natural? And would you mind showing me some chicken that’s not?
Tomato harvesting month begins today
If you’re interested in canning tomatoes en masse to use throughout the winter, you’ll want to start looking for tomato suppliers immediately.
Velveeta is not cheese
In industry language, Velveeta is packaged as a ‘pasteurized prepared cheese product’. That basically mean it’s processed.
‘Veggie mobile’ brings local produce to Vermont neighborhoods
Farmers markets are gaining a lot of traction, but they take time to plan and organize, and even then they can still be too far away.
About ERF
This is a different kind of food blog. Think of us as community of food epistemologists. We talk about what we eat and relate it toward an ever-evolving theory of eating.
Did NASA make this?
Everything you need to know about organic food
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