Conference offers 'green' tips for neighborhood leaders
About 160 neighborhood leaders and city officials spent Friday learning to be green.
View ArticlePractically Green: Put that mountain of school papers to good use
School is in session. If your house is like mine, that means you're up to your eyes in paper.
View ArticleSick of bread? For some, gluten foods trigger trouble
It sounds like an unfolding epidemic: A decade ago, virtually no one in the U.S. seemed to have a problem eating gluten in bread and other foods. Now, millions do.
View ArticleEat Local, Eat Green: Be bold and sample spaghetti squash
Don't let the name scare you off. The moist flesh of spaghetti squash separates into strands that resemble pasta, but that is where the similarities end. Push the thought of cold noodles out of your...
View ArticleSustainable tourism boon to businesses, travelers and environment
"We were doing 'sustainable tourism' before we knew the word," said Clark Shaw, owner of the Brooks Shaw & Son's Old Country Store.
View ArticleSierra Club, longtime environmental organization, spurring change, getting...
Scott Banbury, conservation chairman for the Sierra Club's local Chickasaw Group, describes the organization as the oldest environmental group in the nation.
View ArticleEating local, Eating green: Variety of pimientos give true Southern flavor to...
As Southern offerings go, the pimiento should shine right alongside okra, catfish, lady peas and muscadines as a favorite. Known for its contribution to olive loaf, stuffed Spanish green olives and our...
View ArticleMidtown man finds tomato-growing perfect outlet for his green thumb
Jeff Green, 49, has lived in the same shotgun house in Midtown since 1989. He started a garden right away when he moved there, trying out different crops, such as peppers, cucumbers, snap beans and...
View ArticleMLGW helps develop neighborhood leaders
Martha Hensley, a leader of the Alta Vista Neighborhood Association in Frayser, has seen organizations in other neighborhoods come and go.
View ArticleEating Local, Eating Green: Don't overcook green beans for best flavor
They've been around all summer; waiting for you to get tired of tomatoes and eggplant. Velvety green (or waxy pale yellow, or purple, or red), string beans seem to have no season (and very few have...
View ArticleNew garden at Memphis Botanic Garden lets photographers commune with nature
Plants have to be more than pretty to merit a spot in the new Nature Photography Garden at the Memphis Botanic Garden.
View ArticleFeds give initial nod to company's plans to bring wind power to Mid-South
Although it's a place better known for stifling humidity than steady breezes, Memphis soon could feel an economic updraft from wind energy.
View ArticleEating Local, Eating Green: It's green tomato time; don't let them go to waste
The joys of a green tomato are well known when it comes to Southern food. Washed in buttermilk, dusted in cornmeal, then fried in bacon grease, the unripe tomato turns into a gastronomical delight.
View ArticleComposting reduces garbage, saves money, boosts the garden
Instead of putting trash in the landfill, many Memphians are putting it in their yards — as compost.
View ArticleSt. Mary's series teaches students and community about sustainability
This is one of the projects funded by seed grants coming out of St. Mary's Orgill Speakers Series. The series is in its first year.
View ArticleGarb from garbage focus of Broad Avenue fashion show
Creativity is coming from all corners for the second annual Curb Couture Trashion Show.
View ArticleChives add delicate onion-like flavor to any dish you dream up
While ubiquitous at restaurants, chives are available in quantities this fall at the farmers markets.
View ArticleEating Local, Eating Green: Bring out the first-aid kit; it’s time to harvest...
I am, again, sending you to your neighbor's yard to forage for local food. Ask your neighbor nicely and then share the hard-won delicacy of prickly pear fruit.
View ArticleEat Local: Sunchokes are seasonal treat
Normally, frost is bad in the agricultural world. But for the food adventurer looking for a seasonal treat, the first frost of the season means that sunchokes can be harvested.
View ArticleMidtown Memphis church studies harnessing sunlight
Pastor Cheryl Cornish always knew her church would embrace the concept of going green. Now an unlikely source of renewable energy is rising on her church's horizon.
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