Dish FEATURES
Q&A with Rick and Janice of Mattawoman Creek Farms
By Asha Baisden and Kenny Wilkins
Rick and Janice Felker talk about organic farming methods, a typical day on the farm, and what makes their tomatoes almost magical.
The Scoop on The Public House
By Jesse Scaccia
We spoke to Eric Stevens, co-owner of what will be Ghent’s newest watering hole, The Public House.
A Dozen Ways to Support Local Food
By Bridget Goeke
Becoming a locavore is more than just stylish, it’s one of the fastest ways to a more sustainable and satisfying life.
On Raising and Butchering Chickens
By Tina Colonna Essert
I am not going to try and tell you the death of one of our chickens is a painless transition to the next world. Killing an animal sucks. It is not an enjoyable task. Obviously it is worse for the bird than for us.
Three Steps to Keeping Your Meatless Resolutions
By Christine Dore
If you’re looking to make going vegetarian or vegan your resolution for the year, here are the three big steps that I think will make your transition easy.
Local vs Organic, and All Your Other Green Questions
By Amelia Baker
In addition to the bi-weekly green perspectives I dish, I’m excited to be able to take your questions or concerns and share my greenie knowledge with you. In this column I address the question of local vs organic, which is better?
Give Thanks Greener
By Amelia Baker
I was planning out Thursday’s event calendar to make sure we stayed true to our green roots when I thought that others aspiring to be a little greener this year may want some helpful tips and hints.
Lazy Thanksgiving: What Restaurants Are Open On Thursday
By Editors | Publishers
So maybe you’re not lazy, but a terrible cook. Maybe the turkey doesn’t turn out right, or maybe a pack of dogs from next door stampede your kitchen and eat all the turkey, as in the holiday classic, A Christmas Story. Here are some back-up plans.
This Thanksgiving, Don’t Eat the Mascot
By Christine Dore
Veg writer Christine Dore talks about doing Thanksgiving cruelty-free (and even doing it Cajun-style). “This year, I beg you…slowly put down the drumstick…and walk away.”
Sweet, Comforting and Seductive: The Cupcake Renaissance
By Hannah Serrano
Talking to Just Cupcakes owner Carla Peay Hesseltine about why cupcakes are the perfect food.
RECENT Dish BLOGS
The (Madison Square) Garden Salad of My Dreams
By Christine Dore
My desire to explore the exotic world of vegan bliss (and a good buddy from Brooklyn) lured me to the Big Apple for my first real New York experience. And I must say… I was not disappointed.











