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When ordering take-out, keep it 'green'
While packaging is part of the deal with to-go orders, restaurateurs and patrons are devising fresh approaches to make take-out more lean and green. More >>
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When bad peanut butter does some good
All the alarming news about bad peanut butter and other food scares may have some benefit: Washington is likely to significantly toughen the food safety system. More >>
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The restaurant report card
The salad on your plate may be green, but what about the restaurant that is serving you that leafy appetizer? How does it rate on an eco-friendly scale? Do its practices help reduce its environmental impact, or is it wilting in that category? More >>
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What's Cooking Now: Homemade Meals |
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Special from CSMonitor.com The traveling rice cooker
A family on vacation in Italy found that that the home-cooked meals they made in their rice cooker were what they enjoyed the most. More >>
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