Anita Crotty

We talked a bit about foraging a few weeks ago -- hunting for edible goodies like mushrooms, berries, and sea salt. But here's a whole new twist that might not take you any farther than your own back yard: Edible weeds.

Whether you're a hot-headed chile fiend or a sedate sweet-pepper aficionado, there's no better time of year to enjoy members of the capsicum family. From the benign bell to the piquant piquillo to the hyper-hot habanero, there's a fresh pepper for every taste.

Giant Food and Stop & Shop announced plans to stop selling shark, orange roughy, and Chilean sea bass -- three species atop the Greenpeace 'Red List' of overfished seafood -- until their populations recover. Learn how you can help sway other chains into action

Las Vegas is perhaps the last place on the planet you'd expect to find anyone attempting to practice the locavore lifestyle. But there's evidence that times are a-changing, with local farms, CSAs, and help from the University Extension experts.

A spate of news stories focused on local groups that turn underused yards into sustainably grown food. Sounds pretty appealing, especially to those of us who spend a pretty penny on produce at the farmers' market or a CSA delivery. But soon came the backlash...

For many eaters, Okra's a hard sell. When mistreated, this seeded and succulent Southern treat turns to a ball of slimy goo -- exactly the texture that okra-haters loathe. But when properly prepared, this pod's the sort of easy-to-love side dish that sends level-headed foodies breaking into verse.

Even the most intrepid eaters can be daunted by the prospect of wild edibles, but a trip to the local forest or seashore can yield gourmet treats.

The quintessential summer picnic treat finds its way into cocktails, soups, and more

It's delicious all on its own, but check out all the other ways that watermelon graces the summer table.

Thousands of mixology enthusiasts descended on New Orleans for Tales of the Cocktail, where many sessions focused on sustainable sips.

It's hard to imagine that potatoes, that ubiquitous year-round staple, actually have a season. But in most parts of the northern hemisphere, the year's first crop is making its first appearance at farmers market tables.

Over at Life Begins at 30, there's a doozy of a dialogue going on. Locavore Jen (who also edits the Eat Local Challenge blog) wonders: How do you walk the line between intrepid chowing-down at immigrant-run eateries while trying to live an organic-local-ethical life?

Even if your household is purely an adults-only establishment, when temperatures soaring to the 90s and beyond, it's tempting to reach for a box of sticky treats from the freezer. But if you're trying to avoid high-fructose corn syrup and artificial additives, it's easy enough to whip up your own mock-sicles. If you've got overripe organic produce sitting around, for example, there's no need to consign it to the compost bin: Just pop it in the blender with a little juice or water, then freeze it for a warm-weather cool-down treat.

Everybody's going green, even the chefs in TV-land. Food Network stalwart Emeril Lagasse (who recently sold his empire to Martha) will host a show on the Discovery Channel's Planet Green 'eco-lifestyle' spinoff starting in July. Known as Emeril Green, the daily show will be shot on location at Whole Foods Markets around the country, and focus on helping families get inspired by using fresh and seasonal ingredients. And it's not just the BAM-man who's talking sustainable food, either.

Just jumping on the sustainable-eating bandwagon? Well, welcome aboard – you picked the right time of year to enjoy local, organic produce at its peak. A slew of articles this week aim to help newly green eaters make the most of their experience. Food on the Food offers up a handy two-part Survivors Guide to Your First CSA (community-supported agriculture, also known as farm-shares). And the Seattle Post-Intelligencer proposed 7 expert tips for first-time farmers market shoppers. My favorite advice: Start out slow, and avoid sensory overload. (Oh, and don’t forget your reusable bags!)

The backyard barbecue seems like such an innocent rite of summer, but a few simple choices can help make your grilling a little greener. Experts tell us that propane or natural-gas grills are more environmentally sensitive: They burn cleaner, and their fuel source is tree-free.

If you can't resist the allure of a real fire, opt for natural charcoal or environmentally certified briquettes, and use a chimney starter instead of lighter fluid. To avoid chemicals at cleanup time, don't forget to scrape the grill before it cools. If you end up with baked-on food or residue, soak the grill grates with a combination of baking soda and warm water. Ditch the plasticware in favor of compostable products, or -- better still -- reusable plates and cutlery. For a truly zero-footprint option, consider a solar oven -- it won't mimic the high-heat sear of a grill, but your guests will have plenty to talk about