Faces of Food: Manju Kumar (@zerowastefarmer)
Manju Kumar is the founder of the first ever bamboo toothbrush company (Brush with Bamboo), is the manager of the Sarvodaya Institute, and food systems visionary. We are thrilled to be featuring Manju and her wisdom in the next installment of our Faces of Food series.
Faces of Food: Eugenia (@eugreenia)
Contributor Nicole Lee interviews social media influencer, Hong Kong-based vegan activist and food systems change maker, Eugenia in the next installment of our Faces of Food series.
Deep Dive: "The Munchies"
If the writers/creators of Grounded Grub are anything, they’re curious, so today felt like as good a day as any to get to the bottom of “the munchies”, what it ism why it happens, and how you can be prepared, all with the help of #science.
Making the Most of Your Food: Lessons on food waste from Karamoja, Uganda
Contributor Tara Hammonds shares lessons learned about our relationship with meat, food waste, and making the most of resources during her time living and working in Uganda.
Community Supported Agriculture: The Pervasive Value of CSA Programs
Fizzy Funky Fresh : Kombucha 101
I, like so many people I know, am borderline obsessed with Kombucha, but had no idea what it was or how it was made until fairly recently. This article breaks it down, and takes you along on my personal journey with this fizzy funky fresh drink!
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.