Rick and Janice Felker talk about organic farming methods, a typical day on the farm, and what makes their tomatoes almost magical.

We spoke to Eric Stevens, co-owner of what will be Ghent’s newest watering hole, The Public House.

Becoming a locavore is more than just stylish, it’s one of the fastest ways to a more sustainable and satisfying life.

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.

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.

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?

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.

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.

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.”

Talking to Just Cupcakes owner Carla Peay Hesseltine about why cupcakes are the perfect food.