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What To Eat Now : Miner’s Lettuce

By Marcus Samuelsson | April 24, 2012

Photo:  Dawn Endico

Photo: Dawn Endico

These days, we’re all green with envy over the different ways to spice up your vegetable routine. Gone are the days of watery iceberg lettuce and plain romaine hearts–who needs those when you’ve got peppery arugula at the local market and spinach leaves to plant in your garden?

With everyone “going green,” we want to introduce you to one of our favorite ingredients right now: miner’s lettuce. We’re so excited about miner’s lettuce that it’s even in one of Red Rooster’s new spring dishes, the Grilled Pork Loin. Named after the California gold rush in the 1850s,  the gold miners ate this abundant plant that prevented scurvy, an illness caused by a vitamin C deficiency. Read More

News

Best Juice Combinations for a Healthier You

By Allana Mortell | April 19, 2012

Photo: Food Thinkers

In the foodie world, juicing has quickly become the newest healthy habit around. Juice cleanses and juice bars are popping up everywhere faster than cupcakes shops and food trucks. The biggest positive from juicing comes from the fact you’re consuming optimal amounts of vegetables and nutrients in an efficient, straw-driven manner.

The Cancer Institute of America suggests we all have five servings of vegetables and three servings of fruit every day.  With that said, given our busy lifestyles and the whole “fast-food” nation epidemic, it’s becoming more and more difficult to consume the proper amount of healthy nutrients every single day.

Once upon a time, smoothies had their big “moment,” and while the fruit-driven drinks are nevertheless a healthy option, the prevalence of juice bars and “green” drinks are momentarily outshining their fruity fro-yo counterparts.

Juicing, especially with organic, fresh and local ingredients, allows you to absorb all the possible nutrients vegetables have to offer. Read More

News

Best Cookware To Help You Go Green

By Jeannette | April 18, 2012

Photo:  theloushe

Photo: theloushe

By: Allana Mortell

Earth Day is just a few days away and while you may be thinking of direct ways to celebrate this date, such as planting, beach clean-ups, etc, there are some other ways you can go green this year right in your own kitchen! While purchasing new cookware, consider more eco-friendly products that will not only put less stress on the environment to create but can also benefit your health in the end.

In terms of cookware (pots, pans, nonstick, stainless steel, etc), the options are endless and shopping for said items can quickly become overwhelming. One factor to be kept in consideration is teflon-free cookware. In the past five years, a relationship between cancers, liver toxicants and other icky chemicals appeared with materials in non-stick cookware. Once that material, such as teflon, degrades or is heated, it releases Perfluorooctanoic acid, or PFOA, which can be found in the food you eat and has been linked to thyroid disruption and cancer, to name a few.

So if you’re looking to go green with your kitchenware, check out some of our favorites below… Read More

News

Providing New Orleans with a Green Alternative

By admin | March 15, 2012

Photo: Topher Seguin

Photo: Topher Seguin

By: Melaina Gasbarrino

Food insecurity is a major growing concern, especially in lower income areas where fresh and nutritious food is rarely available to the entire population due to either proximity or affordability. Large urban sprawl can often times be to blame. Recently in the urban center of New Orleans, actor turned grocer,  Wendall Pierce who opened up a greener convenience store Sterling Express  in December, now plans to open a whole grocery, Sterling Farms, throughout New Orleans’ low-income neighborhoods to help address this same issue.

The idea first sprung up in Mr. Pierce’s head because of his deep-rooted passion and interest in all things food. Read More

News

City Dweller’s Green Thumb: Tips For Gardening in Small Spaces

By admin | March 13, 2012

Photo: sidewalk flying

Photo: sidewalk flying

By: Melaina Gasbarrino

We all have a secret love for gardening, I have grown to believe that it is in our blood to find a dirt-laden path, pick up a shovel, throw some seeds down below and create the perfect garden. But the thing is, when you live in a city where there are no dirt paths, no open spaces and no chances to garden you have to get inventive in your gardening initiatives.

Not to worry, here is a guide to ensure you perfectly grow all the vegetables you want this year, with of course the trusty help of a few containers, some sunlight and a whole lot of love. Read More

News

5 Food Tips to Go Green in 2012

By admin | January 4, 2012

Photo: Laura Taylor

Photo: Laura Taylor

With all of the personal resolutions we may have made during this New Year, one of the best one’s we can make may not be very personal at all. One resolution you can make can actually help the entire planet with just a little effort. Why not resolve to take a few easy steps to go green this year?

While often times we think of going green by only involving large projects like recycling, carpooling, and changing our appliances to save energy, a lot of the small projects you can also partake in fact involve food. Altadena Patch mentions many ways you can go green, but we chose 5 food tips you can do to help the environment just a little more this year. Read More

News

Brasserie Les Halles Goes Green

By admin | November 10, 2011

Photo: Robyn Lee

Photo: Robyn Lee

By: Ashley Bode

New York restaurants are taking green practices to a new level. Earlier this week it was reported that Brasserie Les Halles, the former stomping grounds of celebrity Chef-at-large Anthony Bourdain, installed two incredibly advanced devices in the depths of their Flat Iron kitchen to reduce the Brasserie’s carbon footprint.

The first machine turns the restaurant’s food waste into nutrient enriched top soil through high-tech composting technology. The second machine pulverizes glass, reducing waste caused by alcohol and cooking bottles, that most restaurants do not currently recycle. Read More

News

A’Greener’ Way To Eat Meat: The Unconventional Parts

By admin | October 25, 2011

Photo: Charles Haynes

Photo: Charles Haynes

By: Saira Malhotra

Last week the Guardian featured a post entitled ‘Greener Meat: The Offal Truth’. The article was in response to the many discussions that emerged from Sunday’s United Nations: World Food Day. There were questions of why some are eating to the point of obesity while others are starving to death, how the climate plays a role, and how to bring stability to food prices. The nation is becoming well acquainted with these discussion points and Felicity Lawrence of the Guardian, breaks it down in bite-sized portions and demonstrates how we as individuals can make a difference. Read More

News

The Changing Face of Unused Space: NYC’s GreenThumb Initiative

By admin | October 13, 2011

NYC community garden

By: Dylan Rodgers

A good space for a garden is hard to come by in NYC.  Even if you were able to commandeer a small patch of land to grow a few essential foods, you may not have the time or the tools to keep your ‘Little Eden’ up and running.  If only there were a team of people all working in the garden toward the same goal.  And if only there was an organization dedicated to helping people get gardening space, tools, and know-how, it would just be too good to be true.

Well grab a pair of old jeans and some sun glasses because the organization that can make all of your gardening dreams come true does exist, and it’s better that you thought it could be.  It’s called GreenThumb.

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Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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