Faces of Food: Daniel Rosenfeld
An interview and feature with UCLA researcher Daniel Rosenfeld, who studies the intersections of eating behavior, social identity, morality, and gender, with a particular focus on the psychology of vegetarianism. The latest installment in our Faces of Food series.
The Messiness of Eating “Clean”
“Clean” eating—eating free of chemicals and preservatives—is increasingly popular and can be a healthy way to eat more fruits and vegetables. But this dieting philosophy has morphed into some extreme cases that have toxic implications when it comes to equity and respecting cultural foods.
Drinking Responsibly : Tequila y Mezcal
For the first part of our “Drinking Responsibly” series, we explore Tequila and Mezcal, two spirits made from Mexican agave. We take a look at the drinks’ history, production, and consumption, and offer advice on how you can enjoy it more sustainably!
In Defense of Dairy
Contributor Maddy Kinnear shares her perspectives on supporting the dairy industry and the role that it can play in a sustainable agriculture system.
Exploring the Sustainability of Avocado Toast
Taking a deep dive into avocado production and what gets avocados to our plates for toast (and so many other delicious meals!) year-round. How can we make this “classic millennial” breakfast sustainable?
Spotlight: Good Choice Kitchen & Chef/Owner Laurie Gershgorn
In this article we turn the spotlight to Good Choice Kitchen, a restaurant/cafe in Ben’s hometown of Ossining, New York, which embodies so many amazing tenets of sustainability, wellbeing, and community engagement. Additionally, we learn about the restaurants chef/owner, Laurie Gershgorn, and her journey through food sustainability and wellbeing that led her to where she is today!
The Missing Link in Healthcare
Contributor Jenna Bensko writes about the missing link between food and health and our treatment of chronic disease. She shares her intimate background with food and nutrition and what she sees as the future of the Food is Medicine movement.
Kitchen Gardening: Growing Large in Small Spaces
Contributor Paige Wager writes about gardening in apartments and small spaces and reflects on growing gardens as a child.
Deep Dive: "Superfoods"
“Superfoods.” I can almost guarantee that you’ve seen or heard this word before in magazines, commercials, news headlines, or maybe even a menu. Usually, it’s followed by a health claim and a promise of “more energy” or “healing properties.” What I can’t guarantee is what this word means to you, and that ambiguity is exactly what makes this word so powerful.
Is the Ugly Produce Movement as Beautiful as it Seems?
Eating ugly or imperfect produce is trendy and pitched as a way to solve issues of food waste… But are there other implications of this movement on the rest of our food system?
Faces of Food: Elizabeth Couse
Contributor Nicole Lee interviews social media influencer, permaculture expert and food systems change maker, Elizabeth Couse in the beginning of this Faces of Food series.
Deep Dive: Fair Trade
We couldn’t help but make this week leading up to Valentine’s Day a bit chocolate themed. While there are so many amazing recipes to make with chocolate, there’s also a lot of considerations to make when perusing the candy isle. One of the important considerations is looking for a Fair Trade label.
Breaking Down Chicken
We make an effort on Grounded Grub to reduce our promotion of meat and dairy products for a variety of reasons, but we fully recognize that not all people feel they are able to go plant-based or plant-focused, and we also recognize that there can be a place for meat and dairy in a sustainable and plant-focused diet.
Deep Dive: Sustainable on a Budget
In our broken food system, sustainable eating can feel elitist and out of reach for many individuals on a budget. On Grounded Grub we are constantly trying to integrate affordability and access into our articles and recipes, but we put together these tips to help you feel more empowered in your choices, and save some money too.
How I Quit Paper Towels and You Can Too
Not using disposable single-use products in the kitchen can be hard and seem daunting. Check out our easy tips-and-tricks for how to make getting rid of paper towels easy!
Dealing with Dairy Part 3: Yogurt
In the third part of this series, “Dealing with Dairy”, we tackle alternative yogurts, and how they compare to their traditional counterparts.
Flexitarianism & Food Identity
What does flexitarian even mean? We take apart this loosely defined word, and also reflect on questions of food-as-identity. How did we find ourselves identifying so strongly with the food we put in our body? How can we continue to dialogue across differences?
Package Free Plant Protein
When beginning to look into meat alternatives it can be really easy to get stuck in a “tofu rut” where we think tofu or other “meat replacements” are the only option when there is so much variety already out there to explore!
On Carrot-Eggs: Food as a Connection with Cultural and Ethnic Identity
Contributor Josh Sadinsky reflects on growing up cooking with his mom in a mixed Taiwanese and Jewish household and the important place that food holds in his life as a connection to family and culture.
Dealing with Dairy: Resilience in a Changing Market
In the wake of our articles about alternative dairy products, we’d like to dive into some complicated consequences of the rise of the alternative dairy options, and how different members of the food system are showcasing resilience and innovation in the face of change.