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Join host Scott Herbert as he turns up the heat with a recipe for Cornish game hens–—sure to be a hit at your next cookout. Read the rest of this entry »

Green products are a big deal and getting bigger, but how big can they get and still be green? While more companies are starting to talk the talk, very few are actually doing the walk. Greenwashing, the practice of misleading consumers about the environmental benefits of a particular product or service, is a growing problem.

So how do you know what’s fact or fiction when it comes to green claims? You can start with this recent Boston Globe article that discusses how some companies are exploiting the green market by greenwashing their products. The Six Sins of Greenwashing site will familiarize you with common methods used by companies that are less than forthcoming about what they’re trying to sell you. Finally, you can heighten your green awareness in the marketplace by checking out the Greenwashing Index, a forum that evaluates the greenness of various marketing campaigns.

If you know of other sources for verifying green claims, or if you have questions or concerns about greenwashing in general, please share them with us.

As we transition from spring to summer, berries make their delicious debut. Listen in on a chat with our produce expert, James Parker, as he tells us how to get the most out of berry season.

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We’re already in the middle of National Grilling Month, but it’s never too late to think about BBQ. Tune in for some advice on a safe and successful grilling season from our griller extraordinaire, Theo Weening.

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This week’s Secret Ingredient takes your taste buds on a trip Down Under where host Scott Herbert fires up the “barbie” with Vic Cherikoff, Australia’s leading authority on Aboriginal cuisine. Learn how Vic transformed ancient indigenous ingredients, including riberries, lemon myrtle and paper bark oil into a modern line of lipsmackin’ splashes and sauces. A quick walk-about to Whole Foods Market will put these great tasting condiments on your table.

The votes are in and the loser is: Factory Farming. In a strongly-worded report released on April 29, experts concluded that factory farming is bad for the environment, human health, the economy and, of course, farm animals.

Check out this Washington Post article for details, as well as this Successful Farming article that includes a link to the full report (PDF format), then weigh in with your opinion on this critical green issue.

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Join Secret Ingredient host Scott Herbert as he explores the sweet world of handmade confections with guest chef Jeremy Brutzkus, chef/owner of Coco Rouge in Chicago. Discover how to infuse candies and baked goods with the sweet, unmistakable taste of whole vanilla beans as Jeremy shares his secret to making chewy blueberry and pine nut nougat.

Proud papa Jim sent us this “If Kids Ruled the World” video saying, “The kids (and parents) at my son’s preschool are so happy that you are eliminating disposable plastic shopping bags that they all got together and made a professional looking video about the subject. The video was shot at the local Whole Foods (in Los Altos, CA) with store permission and it end up winning second place at the local Earth Day film festival.” Hmmm…think any child labor laws are being violated here?

It’s peak season for artichokes! This unique vegetable is actually the unflowered bud from a large thistle-like plant. Listen in as chef Alana Sugar explains the whys and hows on artichokes.

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Guest host Scott Herbert takes our taste buds to France with an easy, yet elegant, savory Mother’s Day brunch crêpe filled with sautéed mushrooms, pesto and our secret ingredient, Brillat Savarin. This French triple-crème, soft-rind cheese is prized for its creamy, buttery flavor accented with subtle tanginess.