Articles in The How-to Zine
Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods is one of my favorite books ever. As the back cover notes, the book is a call to recognize, celebrate, and conserve …
Balancing the warming, spicy flavor of the ginger with the sweetness of the yams is what makes this simple-to-prepare soup a tasty success. Fresh ginger not only adds great flavor to food, but it also …
This week’s tip is a quickie, but it’s one of my favorites: clean out your computer. Over time, your vents and fans get clogged with dust bunnies and pet hair, so air can’t circulate to …
Hello and welcome to The Green Computer! Each week, we’ll look at a different way to use green technology in our everyday lives, with a special focus on green computing.
What is green computing? Most of …
VegSource.com has a vegetarian recipe directory that is most likely the deepest on the Internet. The site looks like it goes back 10 years at least, and was homegrown with a grassroots spirit. The …
For kindness to be more fully realized, it needs to be distinguished from being ineffectual or meek. It also needs to be infused with wisdom, supported by courage, and threaded with balance.
- Sharon Salzberg, the …
Heidi Swanson, author of Super Natural Cooking, loves to pull recipes out of vintage and out-of-print cookbooks, and put them on her www.101cookbooks.com blog. Sometime she builds off a recipe she finds, such as building …
“Gluten can’t be absorbed through the skin, although this is a common misconception,” says gastroenterologist Dr. Michael Picco of the Rochester, Minn.-based Mayo Clinic. Gluten can only cause inflammation when it’s swallowed, he says. Other …
It seems that you can’t open a newspaper, or turn on the TV without being bombarded by warnings about H1N1, or Swine Flu. We try to guard our family’s health all of the time, …
Quinoa is a gift for those of us on gluten-free diets who want a high-fiber breakfast cereal. Quinoa is not a grass, and is closer to beets and spinach than to wheat. Quinoa originated in …
