Grist Magazine

Grist Feature: In video series, Grist tries to stump the candidates with tough climate questions

Tue, 14 Oct 2008 23:10:14 PDT

From A to Green: How to green your Halloween

Tue, 14 Oct 2008 03:10:08 PDT

The economy may have gone to pot and the country's future leadership may be wildly unclear, but there's one thing you can always count on: Halloween. Still, the delights of All Hallow's Eve -- sweet treats, tiny goblins, and plump pumpkins -- have a spooky flip side. How to avoid these holiday eco-horrors? We offer tips today for a greener fright night.

Umbra Video: Umbra Fisk on cleaning green

Tue, 14 Oct 2008 22:10:52 PDT

Going green doesn't mean giving up on being clean. Grist advice mistress Umbra Fisk offers up alternatives to chemical-laden cleaning products.

Grist Feature: At the Arctic frontlines of climate change, politics not seen as answer

Mon, 13 Oct 2008 04:10:29 PDT

The Grist List: What's on our radar this week

Fri, 10 Oct 2008 03:10:39 PDT

From Peeps to Piehole.

Farmer's Daughter: Recipes for a classic, unfussy Southern meal built around field peas and history

Thu, 09 Oct 2008 03:10:27 PDT

Sometimes a cigar is just a cigar, Freud famously said. But is food really ever just food? What we eat links us (directly or not) to the land where the food was grown and the people who grew and processed it. It can also point us to even stranger lands -- our long-lost childhoods, the history of the place we came from. In this debut edition of our new Farmer's Daughter column, North Carolina resident and Mississippi native April McGregor recounts what might be called her primal meal: a "mess" of field peas with skillet corn bread. Luckily for us, she provides simple recipes for this down-home, delicious dinner.

Ask Umbra: On green cookware

Wed, 08 Oct 2008 03:10:05 PDT

Dear Umbra, I'm thinking it's time to start switching out my family's cookware. When hubby and I got legally partnered, we received some Calphalon (am I allowed to name names?) and pseudo-Calphalon non-stick cookware, and we've used it for a number of years. While the non-stick finish has been well cared for and is not chipping, flaking, or peeling, I have some concern about non-stick finishes and want to be able to put my cookware under the broiler. I know cast iron is supposed to be good, but is the enamel-coated kind OK? (I fear all that seasoning.) Or should I go with steel -- or something else? I hear there's a new Cuisinart Green Gourmet line, but my research seems to indicate there may be some greenwashing there. Help, Umbra, please! Jenn M., Raleigh, N.C.

The Bottom Line: A tasting of five fall-friendly organic dark brews

Tue, 07 Oct 2008 03:10:02 PDT

Some consider summer ideal weather for beer drinking -- a time to pop a cold one to stave off the heat. But for Grist food editor Tom Philpott, the beverage really comes into its own when the days start to cool down and grow shorter. That's when he goes looking for dark beers with pronounced flavor and heft. Philpott recently found five organic brews fit for autumnal sipping and subjected them to a rigorous taste test; you'll want to drink up the results.

Grist Feature: Committed environmentalist Stéphane Dion faces uphill fight in Canadian election

Tue, 07 Oct 2008 15:10:45 PDT

When Canadians go to the polls Oct. 14, they will chose from among four national candidates, with the contest led by Prime Minister Stephen Harper -- a conservative from Alberta's oil patch who has snubbed Kyoto -- and Liberal Party candidate Stéphane Dion, who staked his political future on the climate accord.