“Our philosophy is good, clean, and fair food: Good because it is healthy and tasty; clean because it is produced with low environmental impact and with animal welfare in mind; and fair because it respects the work of those who produce, process, and distribute it.”
As India honors the first anniversary of the Delhi gang rape that rocked the nation, YES! talks with Sister Lucy Kurien—whose life was changed forever when she saw a young woman set on fire.
In the spirit of the season, Reverend James Forbes shows us how compassion at the dinner table can bring people from all walks of life together—and reminds us that our work isn't done until that happens.
By stripping a technical report of its jargon and unfathomably large numbers, Gregory C. Johnson's haikus offer an arresting and informative entry point into climate science.
He was not just an extraordinary practitioner of dialogue, but also a fighter who understood that if we take fighting too far, we risk destroying what we are trying to create.
I am a Muckleshoot Indian, but little of what I used to eat bore much connection with the landscape I lived in, which had fed my ancestors for many generations. When I discovered nettle tea, it was as if I were remembering what it was like to feel well.
Julia Trigg-Crawford claims that the state of Texas has no process to determine whether projects that seize landowners' property are really in the public benefit.
The project, which is set to break ground next year, will include places for residents to live, garden, worship, and work.
This is my first Christmas as a father. Since my baby has never known holiday commercialism, it's made me re-examine what I really want to ask for this year.
Live-culture revivalist Sandor Katz explains why letting some foods go bad makes them even better—increasing both flavor and nutrition.
Visit the remote kitchen of a writers' refuge where Dorothy Allison, Ruth Ozeki, and other women discovered radical hospitality for the body and soul.
Many small businesses do want to give their workers paid time off to care for new babies and sick family members, but lack the means. How a new bill could make it possible.
“Sometime in the course of the past decade I figured out that I needed to do more than write—if this fight was about power, then we who wanted change had to assemble some.”
8 methods that make everyday foods even healthier—including soaking, drying, sprouting, and pounding.
Books should light up our lives—especially during the dark days of winter. Here are a few to pass along.
The student-led movement to divest from fossil fuels is helping us think about the issue in a very different way.
Why moving utilities from corporate to public control puts energy, dollars, and decisions into the hands of local communities.
Thousands of ordinary people have contributed to a crowd-sourced effort to measure Fukushima's impact.
A doctor discovers exposure to healthy farm soil holds keys to healthy bodies.
This video tribute to Nobel Peace Laureate Nelson Mandela recounts moments in South Africa's history alongside quotes from some of his famous speeches.
Those in Mandela's circle were united in their compassion for the architects of the Apartheid system.
Two videos making the rounds online show us what happens when boys embrace their vulnerability and support one another's emotional needs.
LEED certification is tricky for museums, which must carefully regulate temperature and humidity. That makes this brand new building in small-town Washington all the more remarkable.
An initiative developed by staff, students, and faculty would tie the earnings of the school's highest-paid employees to those of the lowest.
We spend less time in the kitchen than ever. But here's why Michael Pollan says cooking could be an important solution to our public health crisis.
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