GOOD

The GOOD Lunch: Pear Cinnamon Couscous

Every Tuesday and Thursday in 2011, the GOOD team has pledged to take turns to cook and share a big bowl of soup or salad.


Today's GOOD Lunch salad was prepared by Lisa Riggs and was inspired by a recipe on the Scandi Foodie blog.

Pear Cinnamon Couscous

The Ingredients:

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TourDeFork's Clever Designs Give Food Scraps a Second Chance

Hold onto your orange peel and coffee grounds: Italian design studio Tour de Fork wants to make your trash bag smaller and your house smell better.


Last week, as part of our Food for Thinkers week, Jonathan Bloom alerted us to the shocking fact that 40 percent of the food we grow is simply thrown away, uneaten. While there are several places along the food chain where major savings can and should be made, researchers estimate that the average American household of four throws away about a quarter of the food it brings into the house, at a cost of something like $1,350 per family, each year.

Better planning and some creativity with leftovers will help cut the amount of edible food we discard, and we could certainly do better than the measly 2.5 percent of household food waste and scraps that currently makes it into the compost bin. But for those of you who want to get crafty with your food waste, check out Second Chance, a set of prototype household gadgets designed to reuse coffee grounds, apple peels, and orange rinds.

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Don't Live in a State with Oranges? Engineer One in Your Kitchen

A new website shows you how chemicals and the razzle dazzle of molecular gastronomy might save the world, or at least reduce your carbon footprint.

How chemicals and the razzle dazzle of molecular gastronomy might save the world, or at least reduce your carbon footprint

Consider the orange. Citrus sinensis. Its fleshy, segmented fruit has a tight-fitting skin and contains at least 300 different chemicals. It is not easy to grow. It takes about 13 gallons of water. The fruit only ripens on the tree before it’s picked. And since they’re only grown in six states, oranges are either packed and shipped to places where citrus doesn’t grow or processed into one of America’s favorite breakfast drinks: orange juice.

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