What are your "green" habits and compromises when it comes to kitchen appliances? So many of our appliances these days come with a little computer display of some sort. Super handy when we need them, but these displays also draw a small amount of power in order to stay on and keep the appliance ready to go. It's not much, but it can add up over time.

Say hello to our favorite new kitchen tool! Seriously! We were skeptical when a friend first gave us a set of these microwave cooking covers, but they have quickly gone into daily use in our kitchen. Ironically, the place we most use them is not in the microwave.

Winter can be a tough time for those of us who want to eat sustainably but live in areas of the country where, frankly, not much is growing. Some friends of ours in Boston told us about their farmshare through Enterprise Farm, a local Massachusetts farm that's bringing something a little different to the table this time of year.

If you follow Mark Bittman's NY Times blog, The Minimalist, and you've been paying attention this past year, you maybe have noticed that Mark Bittman has been paring down on the luxuries and focusing on the sustainable.

He was on Good Food this past week talking with Evan Kleiman about his non-diet diet and how it's changed the way he thinks about food. Did you know he's lost 35 pounds?!

Do you use a silpat for your baking? These flexible, reusable sheets jumped from professional kitchens to home kitchens a few years back, and now we can't imagine baking without one. They're one of the most useful and versatile products to come around in a long time!

In his latest book Ratio, Michael Ruhlman makes a very strong argument for passing on the store-bought stuff and making your own stock at home. He says (and then repeats again and again), "So much of great cooking and soulful dishes begins with stock, the extraction, distillation, and concentration of flavor." It's true. We know it's true. So why don't we do it?

Here's the scenario: you're trying to stick to a pretty tight food budget, but you're also conscientious about the food you buy. You can only afford to buy one or two organic items a week. What do you buy? And just as importantly, why?

We've always harbored a secret, and likely quite idealized, fantasy of one day working on a farm. Until that day comes, we can get a tiny taste for what it might be like at Drumlin Farm, a working farm and wildlife sanctuary run by the Massachusetts Audubon just outside of town in Lincoln. We headed over there a few weekends back to check it out...

We know many of you are trying to bring your own lunch to work with you these days, and we're here to help! This weekend, let's get our acts together and make sure we have a plan for the week...

We felt like we'd won the golden ticket when we were invited to go on a behind-the-scenes tour of Taza Chocolate in Somerville, Massachusetts. You didn't have to ask us twice! Taza has been producing stone-ground, organic chocolates out of their three-room factory space since 2006, and their chocolate-making process has some distinct differences from those used to produce most fine European-style chocolates. Take a look!