GOOD

Travel does many things to you. In committing to the open path, to the adventure of the unknown, it brings the possibility of opportunity and a liberated mind that can take you anywhere. Our journey took us to the Himalayas and Nepal. This is where our journey into the juicing world began.

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The Next Thing in Yogurt: Savory, Not Sweet

Between fresh and rotten, there’s a creative space in which the most compelling flavors arise.

“Between fresh and rotten, there’s a creative space in which the most compelling flavors arise.” That’s what fermenting guru Sandor Katz, author of The Art of Fermentation (Chelsea Green), has to say about what happens when our food gets deliciously and nutritiously transformed by Lactobacillus, one of the so-called “good” bacteria that makes foods like pickles, wine, kimchi, sourdough bread possible.

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Project: Revive Your Leftovers

For our GOOD 30-Day Challenge, we're trying to waste less. Write up a recipe to give new life to your leftovers.

Things are easier said than done, or so the old adage goes, and we couldn't agree more. That's why we do The GOOD 30-Day Challenge (#30DaysofGOOD), a monthly attempt to live better. Our challenge for July? Waste less.

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Project: Redesign the Recipe

We think the standard text recipe can be improved. Help us inspire a new generation to cook with clear, simple, easy-to-understand graphic recipes.

[Update March 10, 2011: See the submission here.]

If you believe everything that Michael Pollan tells us, people are doing less and less cooking. They're flopping down on the couch and watching other people cook on the Food Network.

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The GOOD Lunch: Blood Orange, Fennel, Pistachio, and Arugula Salad

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

Welcome back to the GOOD Lunch. Today's recipe was cooked by Carla Fernandez, and was inspired by Garden Grocery Gadget Girl.

Blood orange, Fennel, Pistachio, and Arugula Salad

The Ingredients:
Makes about 8 servings

9 cups of arugula
3 bulbs of fennel
1/2 cup roasted and unsalted shelled pistachio nuts
12 blood oranges
1/4 cup crumbled goat cheese

Dressing:
3/4 cup olive oil
1/2 cup lemon juice
Sea salt and fresh ground black pepper
3 tablespoons honey

The Method:

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