Series of articles on sustainable cuisine (or “green cuisine”), defined as “following practices and management techniques that don’t take any more from the world than they put back.” Includes a brief history of sustainable cuisine, tips for buying sustainable food (such as buying locally-produced products), a sustainable seafood chart, and a chronicle of one person’s experiences of joining a community-supported agriculture (CSA) program. From Epicurious. [Librarians’ Internet Index: New This Week]
