It’s the holiday weekend, one that celebrates the adoption of the Declaration of Independence way back in 1776.

For several months, one organic wine – Releaf, a South African wine – sat alone on a shelf in my local supermarket. Then practically overnight, an entire section was relabeled “Organic Wines” and stocked with an array of options.

Nothing says loving our planet like taking advantage of seasonal produce. So what’s better to highlight our planet than the almighty vegetable of choice?

Who doesn’t love fresh, vibrant food filling their plate? An abundance of produce growing in their gardens? The sweet smell of local markets taking advantage of the spring soil?

It seems like if you slap the word “organic” on anything these days, it sells. Don’t organic clothes sound better than regular clothes? Organic apples taste better than regular apples?

Despite Spring being in the air, we seem to have a few chilly days still emerging for the opportunity to highlight winter produce in our meals.

We’ve been raving about Jennifer Cornbleet and her quick, easy and delicious raw vegan  dishes. We’ve reviewed two of her books:  Raw Food Made Easy and Raw for Dessert… and first highlighted her Harvest Salad as the perfect winter side dish. This dessert recipe comes from Raw Food Made Easy, wonderfully comforting and oh-so-delicious.

Next to water, tea is undeniably the most popular beverage on earth. A favourite in Asia for over 5,000 years, this ubiquitous product is now encroaching upon consumer markets perpetually dominated by coffee and even soft drinks.

Researchers at the University of California, Riverside have recently developed a new tangerine for production. Named the ‘DaisySL’ , this new citrus fruit has a fine texture, sweet flavour, and is deep orange in colour.

Organic food, although chemical and pesticide free, often is thought of to be the healthier choice. But is it really better for us? A major study published last week shows