Robin Shreeves

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Whole Foods getting into the resort business

Thu, Mar 14 2013 at 12:01 PM

Healthy lifestyle education will be the focus of the company's first luxury resort in Texas.

Dye-free green food St. Patrick's Day menu

Wed, Mar 13 2013 at 5:04 PM

On St. Patrick’s Day, any food that’s green becomes an option for an Irish feast. We have a roundup of recipes that turn out green without harmful food dyes.

Eppa Sangria, an organic wine to start off spring

Wed, Mar 13 2013 at 10:02 AM

This certified organic sangria is a good choice for the switch from winter red wines to lighter, fruitier drinks in spring.

Don't negotiate dinner with kids

Tue, Mar 12 2013 at 12:42 PM

If you want to eliminate some of the frustrations of preparing dinner for the family, don't allow pre-dinner negotiations about what the kids want to eat.

N.Y. state judge rules Bloomberg's soda ban illegal

Mon, Mar 11 2013 at 4:11 PM

The ban limiting the size of a single-sized serving of sugary beverages in New York City was scheduled to begin on March 12.

Kavita Shukla keeps produce fresh with Fenugreen FreshPaper

Mon, Mar 11 2013 at 3:44 PM

Shukla invented the sheets when she was only in high school.

Whole Foods announces GMO labeling

Mon, Mar 11 2013 at 11:34 AM

The natural and organic chain of grocery stores promises full GMO transparency by 2018, but not everyone is excited about the announcement.

On International Women's Day, a big cheer for a young woman

Fri, Mar 08 2013 at 7:38 PM

For International Women's Day, learn about 10-year-old blogger Hannah, who writes about the environment and social issues and interviews some impressive women along the way.

Making gardening gangsta in South Central L.A.

Fri, Mar 08 2013 at 9:34 AM

Ron Finley gives an inspirational and funny TEDTalk about turning his neighborhood into a nourishing food culture where shovels are the weapons of choice.

In impoverished Camden, N.J., state wants to kick out children’s garden

Thu, Mar 07 2013 at 4:13 PM

A “Save the Camden Children’s Garden” movement needs support to keep the garden, that’s a resource for many of the urban gardens in the city that produce $2.3 million in fresh food a year, from being destroyed.

Commenting (243)

I was very vigilant about

Wed, Mar 06 2013 at 6:56 PM

I was very vigilant about food dyes even before I started feeding my kids much more naturally because I saw the difference in my youngest's behavior and mood after having foods that had been dyed. It is a concern with today's parents, but most of us tend to just avoid it instead of voicing our concerns to the food companies. It's time to start making a fuss.

It's very similar to yogurt.

Wed, Mar 06 2013 at 6:54 PM

It's very similar to yogurt. It has no sugar in it, but it's not as sour as yogurt without sugar. I've never had kefir, but I think that I'll be learning about more of the ferments and will eventually get there. I put a little agave in my viili to sweeten it up just a bit, but you can also add chopped fruit or anything else you'd add to yogurt.

If I were a traditional

Fri, Jan 25 2013 at 4:57 PM

If I were a traditional reviewer, I'd agree. But professional restaurant critics (or reviewers) have a code they follow, and from what I understand part of that code is to visit a place three separate times and order a certain percentage of dishes off the menu. Since I only visit a place once, and I've worked in many restaurants, I understand that one bad night doesn't necessarily represent a restaurant. They could be short handed in the kitchen. The wait person may be having personal problems.

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