Made by the longest operating Cheddar producers in the world, Barber’s 1833 Cheddar has quite a history. The Barber family has been farming and making cheddar just outside the village of Cheddar, England since 1833. Watch as the Barber’s share the history of their cheese and learn more about it in our blog post, Barber’s Cheddar: A Cheese with Real Culture.

When Martina put a few cucumbers in pots on her balcony in Brooklyn, New York, she had no idea where it would grow from there. A creative spirit helps her face the challenges of city gardening, such as space…and soil.

Martina Fugazzotto is a graphic artist in Brooklyn, New York, with more than a dabbling interest in gardening. Check out her blog, FarmTina and watch her story in this episode of Grow.

What unusual containers have you used for planting?

The potential energy available from wave and tidal movement is estimated at more than seven times current global energy use. This episode of 9.3 features an inventor at California Polytechnic State University who is testing a device to utilize this untapped resource.

Phil Kithil is founder and CEO of Atmocean, Inc. in Santa Fe, New Mexico, and inventor of the Wave Energy Sequestration Technology (WEST) device being tested at California Polytechnic State University. WEST simultaneously stimulates plankton growth, the foundation of the ocean’s food chain.

What other wave energy ideas have you run across?

When you’re in our stores, do you make it a point to visit our Whole Body department or do steer clear of all those unfamiliar lotions and potions? It’s true our supplement and body care aisles look pretty different from what you see in conventional supermarkets or drug stores but they are filled with some really cool finds that our buyers carefully select to meet our high standards.

That means the supplements in Whole Body don’t contain things like  artificial colors, flavors, sweeteners and preservatives, unnecessary fillers and hydrogenated fats. Those same high standards are applied to our personal care products, as well. In fact, we encourage our vendor partners to use plant-based and naturally-derived ingredients, pure essential oil fragrances, gentle preservatives and non-petroleum ingredients. And, we do not allow any animal testing for any of our personal care products, ever.  In addition, we’ve created a set of top tier Premium Body Care® standards that raises the bar still further. Look for the products marked with our Premium Body Care seal and get a list of the Premium Body Care products your store carries on their store web page.
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Existing buildings account for an estimated 40% of the world’s energy use. With energy needs increasing, firms such as ZeroEnergy Design in Boston are creating homes that balance energy reduction with energy production. Learn more in this episode of 9.3.

Stephanie Horowitz, managing director of ZeroEnergy Design, applies the design excellence and technical rigor associated with commercial architecture to custom residential projects, translating green design from concept into reality. A graduate of Cornell University School of Architecture, she is a Certified Passive House consultant and Registered Architect.

Have you seen or heard of high-efficiency homes in your area?

In this episode of Fest-a-Nation you’ll join the parade on 6^th Avenue in midtown for one of Manhattan’s liveliest street fests. Along with about 1.5 million revelers, host Emma Green checks out the ritualistic cleansing of the street, capoeira, fresh sugarcane juice and other cultural icons of Brazil.

Hit the streets, tents and pavilions with Emma as she eats, drinks and dances her way through festivals that celebrate and preserve international cultures far from home.

The self-described “Martha Stewart meets MacGyver of all things food, wine and travel,” Emma Green asks the questions you would ask if you were there and gets the answers with her ever-present smile.

Intimate video work, glowing with fresh autumn light and hand-drawn illustrations bring a poem by Tanya Davis to life. “How to Be Alone” is a gently stark lens on the societal views and self-reflections of being alone.

Andrea Dorfman is a filmmaker and artist living in Halifax, Nova Scotia, Andrea has made numerous short films; two feature films, Parsley Days and Love That Boy; a documentary, Sluts; and the animated short, Flawed.

Tanya Davis is a poet/singer/songwriter living in Halifax, Nova Scotia. She performs her own poem, “How to Be Alone,” in this short.

Gift giving, gift wrapping — even gift receiving — goes down a lot easier with homemade mulled wine. A few simple ingredients and a few short minutes is all it takes.

Watch as host Amy Devers shows you how easy it is to make homemade mulled wine in the latest episode of Urban Eco. You’ll find her recipe and instructions for making her spiced wine gift set behind the Read More link.

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Nothing shouts “The holidays are here!” quite like the arrival of eggnog. I love the creamy decadence, the taste of tradition, the once-a-yearness of it all.

But folks who are vegan or lactose intolerant have been out of luck…until now. Not only does Whole Foods Market® sell organic traditional eggnog, but there are also some great non-dairy nog options to suit your tastes. And all of our nogs are free of any artificial sweeteners, colors, flavors or preservatives.

I was curious to know how these non-dairy nogs stacked up to the familiar classic eggnog. So, with the help of some co-workers, we put together an unofficial, informal blind taste test here in the office breakroom (alcohol-free, of course). Here are the results:

Earth Balance Organic Soymilk Nog

• Lactose and dairy free
• Verified by the Non-GMO Project
• Made with soybeans grown in the US

Here’s what our tasters said:

• “Surprisingly creamy for non-dairy.”
• “Not overly sweet or thick, like nogs can be. “
• “Very nutmeg-y and not too rich, which is nice.”
• “Not too thick or ‘spicy’ but still creamy.”

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Derek Vaughn proudly works at Johnston Farms in the San Joaquin Valley near Bakersfield, California. It’s a four-generation farming operation producing premium citrus while utilizing soil management techniques such as low tillage, cover crops and sterilized manure to replenish the soil.

In this episode of Hungry for More, follow host Kieron Elliot as he gets up in the trees picking Satsumas and on his knees begging to drive the forklift. Will he help get fruit fresh to market before he eats all the profits?

Satsuma or Clementine? Taste test and get back to us!