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.

Keep Reading
Articles

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.

Keep Reading
Articles

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.

Keep Reading
Articles

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.

Keep Reading
Slideshows