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PlanetTran, for launching the nation’s first all-hybrid airport car service.

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Put your best face forward with these all-natural options.

Food gadgets and gizmos for all

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Check out Vegetarian Times Editors's author page.

Good times, great people and heaping portions of soul-satisfying food are what reunions are all about.

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Quick-cooking whole grains give you all the healthy benefits without the wait.

Know your greens, from arugula to watercress.

Think tempeh is a town near Phoenix and seitan is a devilish spelling mistake? Assume egg replacer can be used to make an omelet?

6 personal stories, 1 great lifestyle.

Hot ideas for winter dishes—straight from your freezer.

18 eco-friendly tips that save water and energy—and your wallet.

Lillie Ogden made the decision to go veg in August 2005—at the age of 11! Read on to find out why she's doing it, how she's doing it and what she learns along the way.

This spicy spread is a must-have—for far more than sandwiches.

One vegetarian's surprising strategy for getting his message across.

Turn your get-clean routine into a healing experience.

Need-to-know news about your health, diet, mind, body and the world you live in.

Maintain stamina all day with healthful mini-meals.

Tired of tossing and turning? A new mattress could be the key to getting more zzz's.

Dodge the dishpan hands syndrome with these healing cures.

Do we need all of our foods to be functional? And are there any drawbacks to eating these foods? Suzanne Havala Hobbs, DrPH, MS, RD explains.

Finding a stove to suit your style is a dream with these tips and top picks.

These days, everyone seems to say how much heathier you'd be if your apples, cereal, eggs, milk—even candy and corn chips—were 100 percent organic.

Make the most of your farmers' market this summer with our recipe of the week.

Can't stand the heat? Get out of the kitchen with these no-cook pasta sauces.

Make room in your bathroom cabinet for a new generation of eco-conscious beauty finds.

Modern technology and a handful of motivated scientists may just make factory farms and slaughterhouses a thing of the past.

Believe it or not, even quick-and-easy cooking with convenience foods can showcase the best of spring—fresh fruit, delicate herbs and tender new vegetables.

Any way you slice 'em, these classic veggies are guaranteed to please.

Check out BY Janice Wald Henderson's author page.

Wraps may have started out as a culinary fad, but these incredibly appealing sandwiches now occupy a category all their own.

Check out James Rouse, ND, and Debra Rouse, ND's author page.

If you think all Japanese food is either sushi or kaiseki—the multicourse ceremonial meals made of artful small dishes—think again. When it comes to everyday cooking in the East, meals are uncomplicated, easy and often centered around a single dish.

Of all the reasons we love Asian take-out—it’s fast, inexpensive and comes in cute containers—the biggest is flavor. But even if Thai, Indian or Chinese dishes aren’t currently in your repertoire, you can whip up some of your favorite Asian dishes in the time it takes to pick up take-out.

April, with its mix of showers and sunshine, is the ficklest month. The home cook’s challenge is to come up with different dishes as fast as the weather changes—sturdier ones for chilly nights and lighter fare for early springtime dinners.

When you think about it, soy is nothing short of a miracle. From a little green bean comes tofu, tempeh, miso paste, soy sauce, soymilk—and that’s just the short list.

Come the middle of April?no matter how cold the weather or how hard the rainfall, regardless of whether the Lenten rose is blooming, or a single song bird has appeared, shivering, from the south?I can always depend on one harbinger of spring: the opening of our local farmers? market.

Gardening is in the air! Even those of us lacking a single green thumb can grow a handful of tasty and restorative herbs.

Q: Because I’m a vegetarian, everyone thinks my diet is fat-free. I know fats lurk in lots of foods, though. But aren’t there some “good” fats?

I was just a couple of months pregnant when the questions started. My meat-and-potatoes mother-in-law would ask her son hopefully, “Has she started eating meat again?”

Whether you're a college kid cramming for final exams or an office worker who's just plain tired of fast food, have we got some recipes for you! All you need: a microwave and a few minutes.

With star chefs scattering cilantro over everything in sight and singing the praises of exotic herbs such as shiso and winter savory, it’s easy to overlook plain parsley.

With more and more manufacturers bringing hybrids to market, it?s a good time to examine their pros and cons. What?s best for you? For the environment? For your wallet? We?ll help you find the answers, but first, a little background.

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Check out Vicki Chelf's author page.

If you believe the ads, cows’ milk is a powerhouse product, capable of unsticking a peanut butter mouth, making white-mustachioed celebrities look health-chic and building strong bones. But isn’t soymilk better for your heart? And goats’ milk easier to digest? And aren’t rice milk and nut milk skinnier? The fact is, milk drinkers have never had more options or been more confused.

A menu inspired by one of Italy?s picture-perfect Tuscan hill towns shows off springtime vegetables. Though I adore the pizza of Campania and the pesto of Liguria, I can?t help being partial to the fare of Tuscany, a region famous for its straightforward seasonal cuisine.

Informed consumers know by now that the “new car smell”—released by chemicals in seat cushions, armrests, floor coverings and other features of an auto’s interior—is not a good thing. But we’re just learning how bad it might be.

I love few things more than the experience of the pick-your-own farm. You can dress in your oldest, rattiest clothes; linger outdoors for hours in a beautiful setting; and best of all, you can eat whatever you like, and no one minds a bit.

When summer has finally arrived, that means it’s time to replenish your skin-care supplies. Whether you’re swimming, sailing, gardening or barbecuing, bugs bite, UV rays burn and hot winds dehydrate. The result: Your face and body likely need more pampering and protecting now than they do in the dead of winter. We asked skin and beauty experts not only for tips on solving common summer problems but which skin-soothing, animal-friendly products they’d recommend. Their answers, coming up.

The chocolate power of this unsweetened powder goes well beyond warm winter drinks.

Favorite foods from another era inspire a delicious weeknight supper.

Simple sauces give you options galore for dinner.

A cheese quesadilla is the ultimate fast food: grate cheese, melt in tortilla, top with salsa, eat. But in Mexico, fillings such as squash and mushrooms elevate this griddle favorite to a dinner-worthy dish.

The thought of eating fondue may trigger memories of the ‘70s—complete with shag rugs and avocadohued appliances—but rest assured: The fondue party has joined the 21st century. Today’s fondue is lighter, healthier and more eclectic.

Visit the Fitness Pointe health center in Munster, IN, on a weekday evening and you?ll likely come across a 30-something woman doing bicep curls while quietly whispering to herself, ?Increasing my strength gives me power. I can be whoever I want to be.?

I’m pretty healthy. Do I really have to worry about how much salt I eat?

I’m a vegetarian, but my boyfriend is not. What advice do you have for those of us in “mixed culinary relationships”?

For many years, Bali pulled at my sister Alexandra. She?d read about its hand-dyed textiles, intricate wood carvings and fine paintings. She finally decided to go there for her 50th birthday and invited me along.

Sure, bulgur is nifty and quinoa is cool, but rice remains our No. 1 grain?the daily staple for more than half the world?s population (can you imagine Mexican or Chinese food without it?).

When US troops stormed Al Qaeda?s Afghan caves after September 11, 2001, they stumbled onto sobering evidence that the terrorists were thinking of more than flying airplanes into skyscrapers. Hundreds of documents weredevoted to one subject: American agriculture.

Nothing takes the chill off a winter?s day the aroma of a pie in the oven. As the author of a great big book on pie, it?s no secret that these crust-and-filling delicacies are my passion.

Believe it or not, you don’t need a shopping cart full of stuff to turn out enticing finger food. Five ingredients are all it takes to whip up nifty nibbles—and we’re not talking cheese and crackers!

When fall slips toward winter and the days get shorter, it can feel like you have even less time to get dinner on the table.

The US Department of Agriculture finally officially recommended eating three servings of whole grains every day—something nutrition pros have been urging for years.

Whenever a new kitchen gizmo shows up in the office, we get giddy. Everyone wants to see, touch and try. But a month later, half the new arrivals are dust magnets. Not these three. All are genius tools that make cooking faster and more fun. And all have passed the ultimate test: time?the newest is a decade old. Yet many people don?t own any of them and are mystified by one! What are they?

Preparing a holiday meal can be intimidating for anyone, especially if your guests prefer turkey to tofu. And trying to convince a mixed crowd that they’ll love a vegan meal can create even more headaches.

Everybody loves chips and dip—but not the fat and calories that come along for the ride. So ease the guilt, and get on with the party with these high-flavored, low-octane (in fat and dairy) versions.

When I was a child growing up outside New York City in the late 1960s, the holiday season started in early December when Ohma, my maternal grandmother, arrived from her home in Switzerland bearing more luggage than even the Magi.

It’s open season in malls across America, a time when even normally eco-conscious shoppers can find themselves sucked into the vortex of mindless consumerism.

Back-to-school time is when you need fuss-free meals the most, and Nature lends a helping hand with a late-summer bounty of squash, greens and fresh herbs that need no doctoring up to taste delicious.

Long before the leaves burst into a blaze of autumn hues, saturated shades of bright pumpkins, vibrant peppers and jewel-like apples appear on the produce scene to make cooking a colorful—and flavorful—breeze.

Soil, which has been called the "poor man's rain forest," faces ecological pressures of its own. A spade of rich garden soil may harbor more species than the entire Amazon nurtures above ground. Two-thirds of Earth's biological diversity lives in soil and underwater sediment, a micromenagerie that includes uncataloged millions of bacteria and fungi, but also tiny nematodes, copepods, wingless insects called springtails and their better-known cousins: mites, beetles, snails, shrimp, termites, pill bugs and earthworms.

A decade ago, I agreed to marry a man with two young sons whom I'd known less than a year. When I began planning to move to his llama farm 85 miles from Washington, DC, friends were incredulous. "Are you insane?" a fellow political appointee at the State Department asked. "Why would you want to do that?"

Farmers' determination to spray their crops with herbicides and insecticides is one reason that American agriculture faces an imminent crisis.

June may be the kindest month of the year: long sunlit days, warm, soft nights - and the whole of summer stretching ahead. The food should be just as inviting.