by Jill Radsken, Boston Globe Madeline Heising’s debut cookbook is called “FIVE” for the modest number of ingredients required in all of her recipes, but a visit to the recent Northeastern University grad’s apartment reveals a significantly more impressive number: one. That’s the length in feet of the counter space in her studio apartment kitchen — and ground zero for…

by Dr. Richard Oppenlander – Update on 60 Minutes’ Leslie Stahl Reporton Water! Dr. Oppenlander has written the following article in response to a deluge of requests for him to provide an answer to the recent 60 Minutes airing of Leslie Stahl’s “Water” about the crises in California. In this article you will quickly see that Dr. Oppenlander provides the…

For two decades, Monsanto has randomly inserted the genes of one species into a non-related species, or genetically “interfered” with the instructions of an organism’s RNA—using viruses, antibiotic-resistant genes and bacteria as vectors, markers and promoters—to create gene-spliced seeds and crops. All the while, Monsanto and its industry-paid scientists have claimed that GMO crops and foods, and the chemicals that…

She Healed Breast Cancer with Nutrition in 1982, then Won the Iron Man! Chris Wark’s first interview of 2015 is with the incomparable Dr. Ruth Heidrich. She’s the winner of more than 900 trophies, 6 Ironman Triathlons, 8 Senior Olympics Gold Medals, and 67 marathons including Boston, New York, Moscow and The Great Wall of China. She is a World…

by Kristen SeifertStaff Contributor, Neon Tommy Baked chicken breast with broccoli and roasted potatoes, and a spinach salad with walnuts and feta—it was quite a solid meal, and one that was far more symbolic than a cursory glance might indicate. This was my metaphorical Last Supper, and I tasted it slowly and deliberately with a mixture of bittersweet nostalgia and…

by Matt FrazierVegan Marathoner and Author ofthe No Meat Athlete It takes only one word, really: this lifestyle, to me, is a practice. I use the word in the way it’s commonly employed in the context of meditation, yoga, philosophy, or even religion — where “practice” means an activity done for its own sake, something that is not at first…

Fool Any Cookie Connoisseur with TheseHealthy [Vegan] Baking Tricks It’s so much simpler than you can imagine! Look how easy it is to make fabulous vegan cookies with simple vegan replacements for milk, yogurt, chocolate, eggs and butter. Bake it vegan, make it delicious, and although no one will know, the animals and the planet will thank you. Make vegan…

But you probably haven’t heard of Dr. David Jenkins, whose research inspired the aforementioned diets. Formerly seen as a hipster or fringe lifestyle, veganism has gained more traction in recent years. And with Jenkins’ statement, one can only assume that popularity will continue to rise. >>MORE

Good vegan cuisine is appearing everywhere and college campuses are leading the way, making it possible for young students to make healthier, more compassionate food choices every day! College Magazine’s top 10: Wellesley, Wesleyan, University of South Florida – Tampa, University of San Diego, Ohio University, University of Redlands, University of Colorado – Boulder, Warren-Wilson College, Oberlin College.>> READ MORE…

by George Wuerthner Do you know what a Big Mac costs? If you say $2.50 or whatever the current price posted at the McDonald’s restaurant may be, you are vastly under-estimating the real price. That’s because $2.50 does not reflect the genuine cost of production. Every hamburger price tag should include a calculation of animal suffering, human health costs, economic…

Is this a simple question with a tough answer, or a tough question with a simple answer? Don’t miss this easy-to-watch instructional video with an easy-to-understand message. Watch here!